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Vankaya Poornam ~ Stuffed Baby Eggplant Curry
MY SPICY KITCHEN17Ingredients
65Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 3 Tbsp. roasted sesame seeds (powdered, approximately ¼ cup after powdering)
- 1 1/2 tsp. chili powder
- 3/4 tsp. salt
- 1 1/2 tsp. coriander powder
- 1 pinch turmeric
- 1,600 grams brinjals (Vankayalu ~, ~ Indian Eggplants)
- 1/4 cup oil (about 4 tbsp. and felt I could have used 1 tbsp less)
- 4 green chilies (cut into two, adjust to taste)
- 6 curry leaves
- 1/2 onion (medium size, chopped, approximately ¾ cup)
- 2 tsp. ginger garlic paste
- 1/2 tsp. coriander powder
- 1/4 tsp. salt (adjust to taste)
- 1 pinch turmeric
- 3 tsp. tamarind paste (mixed with 2 tbsp of water, I used homemade paste)
- 1/2 tsp. Garam Masala (homemade and I felt could have skipped or used less masala)
- coriander leaves (for garnish, optional)
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