Try this Stuffed Brinjals recipe, or contribute your own.
Suggest a better descriptionWash and the clean brinjals. Make 2 slits to form a cross. Leave the stalks intact. Drop them immediately into cold salt water. Mix the onions, coconut, all dry masalas, curds, ginger-garlic paste, well and make a smooth filling. Stuff some of this mixture into each slit of the brinjals. Heat oil in a heavy or non-stick pan, add the mustard, cumin seeds wait to splutter, slide in the brinjals slowly. Cover with remaining mixture. Add 2 cups water. Simmer on low, covered till done. Stir once or twice in between. Cook till brinjals are tender to touch. Serve hot with wheat or jowar chappatis.
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Serving Size: 1 Serving (23g) | ||
Recipe Makes: 1 servings | ||
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Calories: 87 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 155mg | 5 % | |
Potassium 0.5mg | 0 % | |
Total Carbohydrate 22.5g | 7 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 22.5g | ||
Protein 0g | 0 % | |
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: 87
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