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Additional info for Brinjal Recipes (Eggplant) (Cookbook)

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Remove the skin with water and crush it nicely. Keep aside. Put oil in the microwave pan and add coriander seeds, onions, salt, chilli powder and tomato puree. Heat it on high temp for five minutes. Add baingan and peas. Again put it back in the oven for three minutes. Serve hot with chapattis. Note:- Microwave heat will vary depending on the model. Afghani Baingan Ingredients 500 g eggplants (long variety) 200 g yogurt (plain) salt to taste 10-15 garlic cloves (medium size) finely chopped 1-2 green chillies deseeded & finely chopped 1 onion ground to paste a pinch of turmeric oil for frying Method Whisk the yogurt well and add salt, garlic and green chillies.

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 6 t. oil in a pan and add the potatoes chopped in approximately 1 inch pieces. Add 1 cup of water so the potato does not turn brown. Cook on medium heat, covered. Take 3 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 6 t. oil in a pan and add the potatoes chopped in approximately 1 inch pieces. Add 1 cup of water so the potato does not turn brown. Cook on medium heat, covered. Take 3 t.

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