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Sabudhana kichidi is prepared with soaked sabudhaana(sago) cooked with roasted peanuts and boiled potatoes. The tempering of mustard seeds and curry leaves add to the authentic indian flavor. A perfect breakfast or fasting meal option.
- Slit brinjals from both the sides without cutting the vegetable completely.
- Soak tamarind in 2 cups of water for half an hour.
- For the masala, make a smooth paste of seseme seeds, roasted peanuts and grated coconut. Keep aside.
- Heat 2 tbsp of oil in a pan and fry the brinjals till they become soft and keep aside.
- Heat the remaining oil in the pan, add the ginger-garlic paste and onions and fry until the onions turn light brown.
- Add the prepared masala paste and fry for 1 minute, while stirring continously.
- Add the turmeric powder, cumin seeds powder, coriander powder, garam masala and chilli powder and mix well.
- Add the tamarind juice, and salt, mix well and simmer for 5 minutes.
- Add the fried brinjals, cover and cook on a medium flame for 5 minutes. Or till the brinjals are completely cooked.
- Add the coriander and serve hot.
This recipe was contributed by jolu on 17 Aug 2011
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