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Aubergine Pepper

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Ingredients
  • 1/2 kg aubergine
  • 6 tablespoons oil
  • 1 tsp mustard seeds
  • 1/2 tsp pepper powder
  • 2-3 green chilies
  • Salt to taste
Instructions

Cut aubergines into thin sticks, a little thicker and longer than matchsticks. Spread them on a paper or towel and leave to dry overnight. Heat oil in a wok add mustard seeds till they splutter. Add green chilies and aubergine and mix well. Cook until aubergine is tender, mixing at intervals. Add salt and pepper and continue cooking and mix at intervals until aubergine is crisp and brown. Filter excess oil. Tastes delicious with boiled rice.

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