Ingredients:
4 small round brinjals with stems
4 small potatoes
4 small onions
1/2 tsp. Ginger grated
1 stalk curry leaves
1 tbsp. fresh coriander leaves, finely chopped
1 tsp. Sambhar masala
1 tsp. Dhania (coriander seed) powder
1 tsp. Peanuts crushed coarsely
1 tsp. Coconut finely scraped
1/2 tsp. Chilli powder
1/4 tsp. Turmeric powder
1/4 tsp. Garam masala powder
1/4 tsp. Cumin powder
salt to taste
2 tbsp. oil
1 tbsp. curds
1 tsp. Lemon juice
Method:
- Scrub brinjals and potatoes clean.
- Put potatoes in boiling water for 5 minutes.
- Drain, keep aside.
- Peel onions, clean base and tip.
- Keep stems of brinjals intact.
- Make Cross shaped vertical slits in all vegetables, 3/4 way down.
- Slit brinjals from base towards stem.
- Slit onions from tip towards base.
- Slit potatoes along their length.
- Mix all dry masalas, coconut, peanut crush, salt and 8-10 drops of oil.
- Stuff all vegetables with this mixture. Keep any extra masala aside.
- Heat oil, add ginger stir. Let in potatoes first.
- Cover and cook for 2-3 minutes.
- Put in other vegetables, add curds, and mix well.
- Sprinkle 1/2 cup water, cover and simmer till veggies are tender.
- Once oil starts seperating and veggies are cooked, pour into serving dish.
- Garnish with chopped coriander.
- Serve hot, with pulkas, bhakris, bread or rotis.
Making time: 30 minutes
Makes: 3 servings
Shelflife: 4-5 hours
Nutritive values per serving.
| Protein |
: |
6.31gms |
| Fat |
: |
11.36gms |
| Minerals |
: |
1.90gms |
| Fiber |
: |
3.62gms |
| Carbohydrate |
: |
44.16gms |
| Energy |
: |
303.3kcal |
Brinjal Dishes Index
