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Stuffed Brinjals

Chef.Foodie's picture
Ingredients
  Brinjals 225 Gram (2 In Number)
For filling
  Potatoes 115 Gram
  Peas 115 Gram
  Carrots 115 Gram
  Onions 55 Gram
  Green chilies 5 Gram
For coating
  Bengal gram 55 Gram
  Potatoes 225 Gram
  Butter 15 Gram
  Milk 15 Milliliter
  Tomatoes 10 Gram
  Fat 30 Gram (To Fry)
  Salt To Taste
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Deep Fried
Restriction: 
Vegetarian
Ingredient: 
Brinjal
Servings: 
4

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