Begun pora: roasted eggplant

I tried looking for a begun pora recipe on the net but most of them instruct you to fry the eggplant after roasting it.I remember my mother doing it differently.This way it retains the original smoky aroma of the roasted eggplant, which is the essence of this recipe.Its great with plain rice and dal.yummmy!!

ingredients:

1 big eggplant
1 teaspoon finely chopped onion
1 green chili finely chopped
1 teaspoon mustard oil
2 teaspoon chopped cilantro/coriander
salt to taste



serves 4

*make sharp incisions on the eggplant.

*place the eggplant on the stove/burner ( i know it makes the stove messy but its worth it...some people bake the eggplant in the oven which is supposed to be equally good...i however prefer this way)

* turn the heat to high and leave it for 20 minutes

* turn the eggplant to the other side and leave it for as long as it needs to shrivels up and the skin is completely charred.

* remove from stove and leave it for a while to cool off.Then scoop out the flesh and discard the skin.dont worry if some charred bits get mixed into the flesh.

* add the onion,chili,cilantro and mustard oil.add salt to taste.Mix well

* Serve with warm rice and dal.