Ingredients Edit

Directions Edit

  1. Choose a pan in which 2 or 3 layers of eggplants can be arranged afterwards.
  2. Keep it in the refrigerator for few hours and then serve.
  3. It can be made early.
  4. Heat rest of the oil in that pan.
  5. Add panchforan, bayleaf, and rest of the spices except sugar and tamarind.
  6. Add ½ cup of water and stir until oil separates.
  7. Add 2 cups of water, tamarind and sugar and arrange eggplant slices.
  8. Cover and cook for about one hour.
  9. Remove from heat when gravy is thick and is separated.

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