Baingan Fry

Ingredients
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Long brinjals 2
Black peppercorns 10
Cumin seeds 1 tbsp
Whole dry red chillies 2
Curry leaves 10
Fennel seeds (saunf) 1 tbsp
Split Bengal gram (chana dal) 1 tbsp
Rice 1 tbsp
Salt to taste
Turmeric powder 1/4 tbsp
Tamarind pulp 1 tbsp
Semolina (rawa/suji) 1 cup
Oil for fry

Method
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Dry roast cumin seeds, black peppercorns, fennel seeds, whole red chillies, curry leaves, split Bengal grams and rice.
Halve the brinjals and then quarter them vertically. Put the pieces in a bowl, add salt and turmeric power and mix.
Cool the roasted spices, add tamarind pulp and a little water and grind to a smooth paste. Add the paste to the brinjals and mix well.
Heat oil in a pan.
Mix semolina and salt in a plate. Roll the brinjal pieces in this mixture and deep fry till golden and crisp. Drain and place them on an absorbent paper.
Serve hot.