Ingredients :
1 md bengun (Eggplant)
2 tb Vegetable oil
2 Red chiles, dried
1/4 ts methi seeds
1 1/2 tb Garlic, minced
1 ts Green chilly, seeded & minced
1/4 ts haldi
Water
2 tb khuskhus, ground -- into a paste
Salt to taste
1/2 tsp Sugar
Green onions, chopped, for -- garnish

Method:
Smoke & roast eggplant. Cool, mash & set aside. Heat oil in a skilelt over medium-low heat. Fry red chiles until they darken. Add methi seeds , garlic & & green chile & stir until the garlic turns light brown, do not burn.Add haldi & water. Bring to a boil.

Lower heat slightly & stir in the eggplant. Add poppyseed paste, salt & sugar. Mix well. Simmer, covered, for 20 minutes. Stir occasionally to prevent sticking. Remove from heat & let stand for a few minutes before serving. Garnish with green onion.