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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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