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- cumin seeds
- coriander seeds
- sesame seeds
- peanuts and Onion, roast these together and grind to a powder
- tamarind pulp
- green chillies
- oil and salt to taste
Cut the baingan into quarters, leaving stems intact and soak in salt water. Heat oil and add fry jeera, methi, curry patta, haldi and red chilli powder. Add drained baingan and fry in the masala for about ten minutes. For the gravy, heat the remaining oil and fry the ground masala for. About three minutes. Then add the tamarind pulp, green chillies & fresh dhaniya and simmer. Finally add baingan in to the gravy & simmer for 10 minutes.