Begun Posto
Ingredients
1 medium eggplant
2 Tbsp. vegetable oil
2 each red chiles, dried
1/4 tsp. fenugreek seeds
1 1/2 Tbsp. garlic, minced
1 tsp. green chile, seeded and minced
1/4 tsp. turmeric
1/4 C. water
2 Tbsp. white poppyseeds, ground into a paste
1/2 tsp. salt
1/2 tsp. sugar
green onions, chopped, for garnish
Cooking Instructions
Smoke and roast eggplant. Cool, mash and set aside. Heat oil in a skillet over medium low heat. Fry red chiles until they darken. Add fenugreek, garlic and green chile and stir until the garlic turns light brown, do not burn. Add turmeric and water. Bring to a boil. Lower heat slightly and stir in the eggplant. Add poppyseed paste, salt and sugar. Mix well. Simmer, covered, for 20 minutes. Stir occasionally to prevent sticking. Remove from heat and let stand for a few minutes before serving. Garnish with green onion.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)