Sukhe Baingan
by Tarla Dalal
Added to 42 cookbooks
This recipe has been viewed 48949 times
This baingan preparation cannot be labeled a dry subzi and neither is it a snack. It is a delicious preparation of brinjal that have been stuffed with a spicy filling and deep-fried to perfection. It can be eaten along with another subzi or as a side dish to any meal and makes a great dish to serve at dinner parties.
Main Procedure- Divide the filling into 4 equal portions and keep aside.
- Slit the brinjals lengthwise and rub the insides with a little salt. Keep aside for ½ hour.
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- Stuff each brinjal with 1 portion of the filling and tie the stuffed brinjals with a thread to avoid the filling from falling out.
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- Heat the oil in a kadhai and deep-fry the brinjals till soft. Remove and drain on an absorbent paper.
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- Remove the thread and serve immediately.
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Accompaniments
Nutrient values per serving
| Energy | 224 cal |
| Protein | 1.1 g |
| Carbohydrates | 5.8 g |
| Fiber | 3.5 g |
| Fat | 21.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 234.1 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 10 mg |
| Folic Acid | 20 mcg |
| Calcium | 25.1 mg |
| Iron | 0.4 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 2.9 mg |
| Potassium | 148.2 mg |
| Zinc | 0.2 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
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No review of this type was found
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