Try this Sagalay, Stuffed Brinjal Poriyal recipe, or contribute your own.
Suggest a better descriptionHeres the recipe, with my notes in parens. South Indian eggplants are quite small, about the size of tomatoes. By the way, Gujeratis also stuff eggplant, potatoes and okra in a similar way, but the stuffing is made of chickpea flour, fried and mixed with spices and a little jaggery. Source: Dakshin, by Chandra Padmanabhan 1. To make the stuffing: Roast dry the grated coconut till golden brown in colour. 2. Fry in the 1 tsp oil all the ingredients for the stuffing. 3. Add the roasted coconut and the tamarind and grind to a thick paste, adding very little water. 4. To make the poriyal: Quarter the eggplants without cutting them through (i.e., make four vertical slits) 5. Fill the quartered eggplants with the stuffing and set aside. 6. Heat the 3 tblsp oil and add all the ingredients for tempering. When the mustard seeds splutter, add the stuffed eggplants, salt and a little water. Sprinkle the leftover stuffing, if any, over the vegetable. Cover and simmer on a low heat until the eggplants are tender. 7. Remove the lid and fry for a few more minutes without stirring too much. Take care not to break the eggplants. 8. Serve hot with rice. Posted to FOODWINE Digest by Nancy Gandhi
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Serving Size: 1 Serving (275g) | ||
Recipe Makes: 4 -6 | ||
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Calories: 113 | ||
Calories from Fat: 77 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.6g | 11 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 49.1mg | 2 % | |
Potassium 327.8mg | 9 % | |
Total Carbohydrate 9.3g | 3 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 7.2g | ||
Protein 2.1g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 113
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