Bengal Eggplant Subji
season mustard and broken red chillies in oil, add 1 chopped med size onion add little salt and sugar and nicely caramelize the onion after that add round slices (1/2 cm thickness) of 2 lengthy egg plant (chinese). grind 2 green chillies 1 inch ginger and 2 tbs kasa kasa to a smooth paste with water. add this paste to brinjals add turmeric salt fry nicely add 1/2 cup water mix and close lid for 3 mins by this time ur brinjal and masala will be cooked. now grind one tomato and add to the subji nicely fry continuously for 2 mins garnish with coriander leaves. this is the hurry method but if u have time u can cook everything in low med heat and soak the kasa kasa for 1 hr and grind. the taste will be same but the consitancy will be better for the later. really yummy and different one. learnt it from a bengal friend.
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