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Prepare the traditional spicy and tangy Baigan chutney with baigan or brinjals blended with garlic, chillies and tamarind. A perfect tangy accompaniment to any main course meal fare.
- First clean the brinjal, peel the skin and cut into four pieces and keep in salt water.
- Grind to paste the chilly,garlic jeera.
- Mix the grinded paste to the brinjal after removing water in a seperate pan or kadhai.
- Add oil,salt to taste and vinger 1tbspor the tamrind as per your sourness, and water to the prepartion.
- Keep it on a low flame till the brinjal is cooked tenderly .
This recipe was contributed by daksha25 on 10 Apr 2003
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