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Can be eaten with any kind of paratha/roti/naan/phulka also. Baingan Aloo Ingredients 8-10 small round eggplants approximately 3 inch size 3-4 medium size potatoes 1 branch of curry patta 6 t. oil 1 c. water 3 t. besan (gram) flour 3 t. dhania powder less than 1/4 t. haldi heaping t. red chili powder 1/2 c. fresh coriander leaves stems removed 2 t. salt i heaping t. sugar 1 t. til (sesame seeds) 1/4 t. oil Method Slice the ends of the tiny round eggplants, score in half, and open coarsely. Remove seeds somewhat.

Add curry leaves and cover it with a lid. Cook this on low flame for 5 minutes. Uncover and gently toss the brinjals with a ladle. Make sure that you do not break the brinjal. Add the tamarind water and turmeric and let this cook for another 5 min or till veggies are tender. Let the water evaporate and once the oil floats on top it is done. Serve it hot with rice. Brinjal Thair Bhaji Ingredients 1 big brinjal (6 small bringals will also do) 3 green chillies cut into small pieces salt to taste mustard seeds 1 tsp oil 1 tsp urad dhal 1 tsp channa dhal 1 tsp coriander leaves curry leaves yogurt or thick curd 4 cups Method Apply oil on the brinjal and allow it to bake in 350 Degrees in the Oven for about 20 minutes.

Cover and turn heat to medium. Let sit for approximately 10 minutes. Stir and mix the eggplant and potatoes. After about 10-15 minutes check to see if potatoes are done. They will be soft. Add the rest of the masala and mix carefully after another 10 minutes. Note: Another name for the small round eggplants is brinjals. The large eggplant is bhartha baingan. Dry Aloo Baingan Sabji Ingredients 1/2 kg baingan (brinjal) 1/4 kg potato 2 tbs coriander seeds (dhania) 2 tbs channa dal red chilli pinch of amchoor pinch of haldi salt to taste Method Dry Roast the coriander, channa dal and chilli till the channa is a little brown.

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