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Brinjal With Spicy Gravy
- 200g baby eggplants
- 2 onions, chopped
- 3 green chilies, chopped
- Few pepper corns
- 5g tamarind, soaked in hot water
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 tsp cumin-fenugreek powder
- 1 tsp turmeric
- 3 tbsp oil
- Salt to taste
Directions ::..
Cut the eggplants into four, lengthwise, to three-fourths of their total length and soak in salted water.
Heat oil in a pan, season with mustard and cumin seeds. Add chopped green chilies, onions and pepper corns. Fry for few minutes.
Then add eggplants and fry for another 2 minutes.
Now add tamarind water, salt, cumin-fenugreek powder and cook until the gravy thickens.
Serve hot with vegetable pulao.
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Category : Indian Food Recipes Rating : 0 Contributor : indian recipes Print Recipe |
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