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Roast Brinjal Stew (Pacchi Vankai Pulusu)

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    Source: www.hungrymonster.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 fleshy and round brinjal -- (eggplant) tamarind -- (the size of a small -- lemon)

    2. 1 pinch turmeric

    3. 1 pinch asafetida

    4. 1 teaspoon sugar

    5. 1/2 teaspoon black mustard seeds

    6. 1/2 teaspoon black gram dal

    7. 1 teaspoon oil

    8. 2 green chiles

    9. 1 stem coriander leaves salt -- to taste

    Instructions Jump to Ingredients ↑

    1. Preparation : 1. Roast the brinjal, turning it on all four sides. When soft, and when skin turns black and crackly, remove. Cool in water. Peel skin. Cut it carefully with a knife, checking to see if there are worms. If not, mash lightly.

    2. Chop green chiles finely.

    3. Add green chiles, salt, turmeric and sugar to the brinjal.

    4. Soak tamarind - extract half a cup of thin tamarind juice. Add to brinjal. Mix.

    5. Fry mustard, black gram dal, asafetida and coriander leaves. Season.

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