Greetings and congratulations to all the responsible members of the Steemit Iron Chef Communityfor SEC-season16

Today, I am here with a recipe to participate in the challenge POST LINK

Because being a food blogger, that is always my first preference!
And the best part is the community does not give any restricted regulation;
This provides any chef a wing to represent their self-creativity.

The recipe today I am going to share often we make in the Bengali Kitchen during winter.

Before I start, I would love to invite @sampabiswas, @rubina203 and @sairazerin to participate in this challenge.

Now let me proceed-

Ingredients:-

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Sl.No.	Name	Miniature	Quantity
1.	Egg Plants		3(medium sizes)
2.	Eggs		4nos.
3.	Tomatoes		2medium sizes.
4.	Onions		2 medium sizes(Finely julienned).
5.	Garlic		8-9 cloves,(depend on the size)roughly chopped.
6.	Cilantro leaves		1/2 bunch(Finely chopped)

Other Ingredients:-

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Sl.No.	Name	Miniature	Quantity
1.	Dry red chilies		2-3(whole)
2.	Mustard oil		1tbsp.
3.	Salt		To taste.
4.	Turmeric Powder		1/2tsp.
5.	Clarifies butter		1tbsp.
6.	Sugar		1/2 tsp(optional).
7.	Green chilies		2-3 or as per your choice.

Preparation Method:-

Foremost, wash all eggplants, and with a clean cloth, remove water from the eggplants. Now, take a fork and make pits in each eggplant. Once all the eggplants are pricked well, then rub mustard oil in all eggplants.

Next, on a medium flame;
place a stainless steel wooden pipe handle roster.
Now, one after another, you have to burn all the eggplants like the pictures shared.

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Once all eggplants are burned then take the tomatoes;
and steam them till the skin comes out automatically.

After five to six minutes, take out all burned skins from all eggplants and keep the inside portion of the eggplants on a plate. Follow the same process for the tomatoes and chop the tomatoes well once you remove the skins.

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Place a wide mouth vessel on a medium flame. Add mustard oil. Once the oil will become smoky hot, add dry red chilies;
and after a second removed them from the pan.

Now, in the same oil, add half a portion of the clarified butter, and add chopped garlic, saute for two seconds;
then add chopped onions.

Lower the flame and cook until the onions become soft and the raw aroma evaporates.

In between, take salt and rub fried red chilies in them. Now add this mixture with eggplants with clean hands.

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When the onion becomes soft, add chopped tomatoes into them;
and mixed well.

Now, add turmeric powder, sugar(if using), slit green chilies, and saute well for another two minutes on a low flame.

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Transfer eggplants into the pan and keep saute all ingredients well with eggplants.

Keep mixing until eggs are cooked skillfully with other ingredients. Taste salt if required;
add more at this stage.

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Next, add the remaining clarified butter to the pan and combine well.

Lastly, add chopped cilantro leaves, and after a quick blend,
turn off the flame and cover the pan with a lid.

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After five minutes, remove the lid and serve the recipe with rice or bread as per your choice.

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Well! That was all from my side with egg and eggplant. Try the recipe at home and please let me know your feedback.🙏