Ingredients :
1 md bengun
1 1/2 tbsp Vegetable oil
2 to 3 Red chiles, dried
1/4 ts Five-spice powder
1/4 ts haldi
Salt to taste
2 tsp Roasted red chile paste
Water
2 Green onions, chopped

Method:
Smoke & roast eggplant. Cool, mash & set aside. Heat oil in a large skillet & fry red chiles until they darken: this only takes a few seconds in hot oil.

Add five-spice powder & fry until it starts to crackle.

Stir in haldi &salt, followed by the red chile paste & water. Mix well. Add the eghgplant, cover & simmer 10 to 15 minutes. Add green onions & simmer a further 2 minutes.

Serve at once otherwise the green onions will lose their colour