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Heat oil in a skillet over medium heat. When oil is warm stir in cumin seeds and brown seeds. 2. Add onion, tomato, and garlic. Add turmeric powder. Stir-fry for 2 minutes. 3. Add eggplant to the ingredients in skillet and stir well. Cover and cook over low medium heat for 2 to 3 minutes. 4. Add garam masala, and salt, and about 2 tablespoons of water and stir well (to prevent eggplant sticking from the skillet). Continue to cook, covered, over medium-low heat for 3-5 minutes until eggplant becomes soft and tender. 5.Garnish with cilantro.
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Individual cups for perfectly shaped poached eggs
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish