Ariso Recipes
50 minutes.
Kerala
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Begin by washing the small-sized eggplants and cutting them into quarters. set them aside.
Heat cooking oil in a large skillet or pan over medium heat.
Add the mustard seeds to the hot oil and let them splutter.
Toss in the chopped onion and green chilies. sautËúÖ until the onions become translucent and slightly browned.
Now, sprinkle turmeric powder, coriander powder, cumin seeds, and fenugreek seeds into the skillet. stir well to coat the onions with the spices.
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