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400 grams of Small Brinjals (Baingan) (sliced, salted, drained and fried)
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5 medium Tomatoes (pureed)
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3 Green Chillies (more or less may be used depending on taste preferance.)
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¾ tsp. of Fennel (Sounf)
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¾ tsp. of Onion Seeds (Kalonji)
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¾ tsp. of Turmeric Powder (Pisi Haldi)
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2 tbsp. of Coriander Powder (Pisa Dhania)
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Salt (to taste)
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1 tsp. of Ginger Paste (Pisi Adrak)
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1 tsp. of Garlic Paste (Pisa Lehsan)
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1 tbsp. of Cooking Oil
- Put the oil in a microwave-safe dish. Microwave at 100% power for 2 minutes. Drop in the seeds. And continue to microwave at the same level for one minute. Add the spices and ginger-garlic paste. Stir and cook for another 3 minutes (or 2 minutes at MW 70% + Conv 200 Degrees).
- Pour in the tomato puree. Cover with a paper towel. Cook at 100% power for 8 minutes, stirring twice, until the oil starts to separate at the edges.
- Fold in the fried brinjals and a few tablespoons of water to make a thick, clinging gravy. Cover and Microwave at 100% power for 3 minutes. Let it stand for 3-4 minutes before serving.
