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Print this Recipe    Aubergine Pepper

Aubergine Pepper

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

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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