Stuffed Brinjals Recipe
Summary
Difficulty LevelMediumHealth IndexJust Enjoy
Ingredients
| Brinjals 225 gm. (2) | ||
| Potatoes | 115 Gram (Filling) | |
| Peas | 115 Gram (Filling) | |
| Carrots | 115 Gram (Filling) | |
| Onions | 55 Gram (Filling) | |
| Green chillies 5 gm. Coating | ||
| Bengal gram flour 55 gm. | ||
| Base | ||
| Potatoes | 225 Gram (Filling) | |
| Butter | 15 Gram (Filling) | |
| Milk 15 ml. Garnish | ||
| Tomatoes | 10 Gram (Filling) | |
| Fat | 30 Gram (Filling) | |
| Salt | To Taste (Filling) | |
Directions
1. Parboil brinjals. Cut into two, lengthwise. Scoop out centre.
2. Dice vegetables and onions. Shell peas. Chop green chillies. Boil vegetables and chillies in just enough water to cook. Add salt.
3. Heat a little fat. Saute scooped centres of brinjals. Add vegetables and mix well.
4. Stuff brinjals with filling.
5. Prepare a batter with gram flour and water. Add salt.
6. Coat brinjals and deep fry. Remove and drain.
7. Boil and mash potatoes.
8. Pipe a border of mashed potatoes on a flat dish. Arrange brinjals in the centre. Decorate with strips of tomatoes.
2. Dice vegetables and onions. Shell peas. Chop green chillies. Boil vegetables and chillies in just enough water to cook. Add salt.
3. Heat a little fat. Saute scooped centres of brinjals. Add vegetables and mix well.
4. Stuff brinjals with filling.
5. Prepare a batter with gram flour and water. Add salt.
6. Coat brinjals and deep fry. Remove and drain.
7. Boil and mash potatoes.
8. Pipe a border of mashed potatoes on a flat dish. Arrange brinjals in the centre. Decorate with strips of tomatoes.
Chef
