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“This is from this week's Thursday magazine. It was submitted by Humera Majeed.”
1hr 30mins

Ingredients Nutrition


  1. Roast the coconut, sesame seeds, peanuts, cumin seeds, coriander seeds and chopped onions separately for at least 5 minutes.
  2. Grind them separately and collect in a bowl.
  3. Add 1 cup of tamarind paste, ginger-garlic paste, chilli powder, turmeric powder and salt to taste.
  4. Mix well.
  5. Slice the brinjals and stuff the above paste in them.
  6. Heat 1/2 cup of oil in a pan.
  7. Add cumin seeds, dried red chili, fenugreek seeds, mustard seeds and curry leaves for 2-3 minutes.
  8. Add the stuffed brinjals and the remaining paste to the oil.
  9. Stir till the brinjal is half fried.
  10. Add the remaining 1 cup of tamarind paste.
  11. Simmer for 15-20 minutes on low flame.
  12. Garnish with fresh coriander leaves.
  13. Serve hot with rotis.

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