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Prepare the Bhaingaan curry with chopped baigan or brinjals and then stir fry them in an onion, tomato and ginger garlic based curry. Enjoy with steamed rice or roti.
- Cut the brinjal similar to the finger chips shape (vertically).
- Put oil in the pan, heat for 2 mins, add mustard seeds, leave until they spulter.
- Add the cut brinjal and fry for 10 minutes until they become soft.
- Prepare a paste of curry leaves, coriendar leaves, green chilles, water & salt.
- After the brinjal becomes soft add this paste to it and little haldi to it & cook for 5 more mins and take out of fire.
This recipe was contributed by kaverimegha on 12 Sep 2005
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