Place the eggplant in a colander set over a plate and sprinkle liberally with salt. Let sit for 20 to 30 minutes to drain.

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2. Brush the insides of the potato cups with oil and season with salt. Bake for about 40 - 50 minutes, or until they are as ...

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Barbie-pink spheres of chum chum, silver-glazed diamonds of kaju katli and golden laddoos glistening with ghee – are the stuff of childhood dreams. Read more at The Business Times.