by Tarla Dalal
Added to 332 cookbooks
This recipe has been viewed 203563 times
Brinjals are delicate in flavour and absorb other flavours very well. In this recipe, I have used onions and potatoes to fill them along with a host of complimentary spices that enhance the taste of brinjals. The filling mixture of these brinjals abound in vitamin C and iron. Serve this vegetable with hot phulkas.
- Heat the oil in a non-stick pan and add the cumin seeds and asafoetida.
- When the seeds crackle, add the onion and sauté for 4 to 5 minutes till it turns golden brown in colour.
- Add the potato, turmeric powder, chilli powder and gram flour and sauté for 2 to 3 minutes.
- Add the tamarind pulp, jaggery, coriander, chana dal, salt and ½ cup of water and simmer till the mixture nearly dries up.
- Remove the stems of the brinjals and make criss-cross slits on the brinjals, taking care not to separate the segments. Stuff the slits with the prepared masala mixture. About half the mixture will remain.
- Combine the stuffed brinjals, the remaining masala mixture, salt and ¾ cup of water and pressure cook for 2 whistles.
- Serve hot, garnished with the coriander.
Nutrient values per serving
|Amt||Energy||Protein||Cho||Fat||Vit A||Vit C||Calcium||Iron||F. Acid||Fibre|
|72 gm||59 kcal||1.5 gm||9.8 gm||1.5 gm||145.1 mcg||10.4 mg||21.8 mg||0.5 mg||16.9 mcg||0.6 gm|
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