Instructions

Soak the poppy seed in little water.
Slit the eggplants into quarters keeping the stalk intact. Allow the eggplant to sit in water for about 10 minutes.
In the meantime, make a runny paste of poppy seed, turmeric powder and green chili.
Heat the oil in a skillet and fry the eggplants until the skin turns a darker shade of purple.
Pour in the paste and stir well to evenly coat the eggplants
Add the sugar. Season with salt and add about a cup of water and cook covered till the eggplants are tender.