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6 eggplants/brinjals (preferably long green/purple ones), cut into pieces
4 tsp canola oil
salt - to taste
1/8 tsp turmeric
1 tbsp (or more) red chilli powder
2 tbsp or lemon size tamarind
For tadka:
1 tsp oil
little asafetida (hing)
1/2 tsp of each - urad dal, mustard seeds, jeera.
few curry leaves
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