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Baingan masalaBaingan masala or brinjal masala or is an eggplant recipe, which is not very hot or rich in calories. Ingredients we will need to make this dish: Small baingan (small eggplant) : . . . eight Channa dal (bengal gram) : 1 table spoon Urad dal (black gram split) : 1 table spoon Coriander seed (dhania) : . . . . 1 table spoon Curry leaves (kadi patta) : . . . . . . . . 8 to 10 Garlic (lasoon) : . . . . . . . . . . . . . . . . 5 to 7 Hing (asafoetida) : . . . . . . . . 1/4 tea spoon Whole red chilli (lal mirchi) : . . . . . . . . 2 to 3 Turmeric powder (haldi) : . . . 1/2 tea spoon Cumin seed (jeera) : . . . . . . . . 1 tea spoon Tamarind (imli) : . . . . . . . . . . . . . . 3 to 4 Oil (tel) : . . . . . . . . . . . . . . 2 table spoon Coriander leaves (hara dhania) Salt to taste Cut baingan in four part and put it in salt water for ten minutes. Now take 1 table spoon oil and add red chili, channa dal, urad dal, coriander seed, cumin seed, tamarind, garlic, curry leaves, hing, turmeric powder and salt. Fry for a minute and then grind it to make a paste. Apply this paste on baingan and leave it for fifteen to twenty minutes. Heat 1 table spoon oil and fry baingan for a minute. Add 1/2 cup of water and cook till baingan is done. Garnish baingan masala with coriander leaves. Return back to Home Page from Baingan masala
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