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Saturday, May 23, 2009


  • Brinjal - 1/2 kg.
  • Tamarind - a lemon sized ball
  • Chilli powder - 1 tsp.
  • Green chillies - 2
  • Coconut(scraped) - 1 cup
  • Poppy seeds - 1 tsp.
  • Onion - 2
  • Oil - 2 tablespoon
  • Salt - as per taste
  • Cut brinjals into finger-long pieces and put it in salted water to prevent blackening.
  • Cut onions finely.
  • Grind together, green chillies, poppy seeds, and coconut to a paste.
  • Soak tamarind in lukewarm water and extract juice from it. Add chilli powder, and ground paste to it.
  • In a kadai, heat oil add onions and fry till transparent. Now take out the brinjals from water and add to it. Add salt and saute well till half-cooked. Add the tamarind water to it and bring it to a boil
  • till the raw smell of the tamarind goes and thick.
  • This is a very different and tasty side dish. This goes well with chappathis and pooris.

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