Stuffed brinjal vegetable

Indian dishes are full of nutrition and are packed with benefits. Try this as a side and you will enjoy it.

Ingredients:

Small brinjals/eggplant: 8 in no
Oil: 1 tsp
Mustard seeds: 1 tsp
Asafoetida: ¼ tsp
Curry leaves: 5 in no

Masala mixture:
Finely chopped onions: 1 cup
Roasted & coarsely crushed unsalted peanuts: ¼ cup
Freshly grated coconut: ¼ cup
Finely chopped coriander: 1 tbsp
Chilli powder: 2.5 tsp
Turmeric powder: ½ tsp
Garam masala: 1 tsp
Tamarind pulp: 2 tbsp
Sesame seeds: 1 tsp
Garlic paste: ½ tsp
Oil: 1 tsp
Salt to taste

For garnish:
Finely chopped coriander : 2 tbsp

Method:
To make stuffed brinjal, make a criss-cross slit on each brinjal taking care not to separate the segments.
Soak the brinjals in enough water in a deep bowl with little salt for 10 to 15 minutes
Pat them dry.
Stuff each brinjal evenly with the prepared masala mixture and keep the remaining mixture aside for later use.
Heat the oil in a deep non-stick pan and add the mustard seeds, asafoetida and curry leaves and saute on a medium flame for 30 minutes.
Add the remaining masala mixture, mix well & cook on a medium flame for 2 minutes, while stirring continuously.
Add the stuffed brinjals and 1 ¼ cups of water, mix gently, cover it with a lid and cook on a medium flame for 15 to 17 minutes, while stirring occasionally.
Serve the stuffed brinjal vegetable hot with a garnish of coriander.

Energy: 177 kcal
Carbohydrates: 8.5 g
Protein: 3.1g
Fat: 14.9 g

This recipe is rich in fibre, and antioxidants, and promotes weight loss. In addition, it has beneficial effects in treating cancer as well as in maintaining blood sugar levels. Allow your taste buds to enjoy this lip-smacking recipe. Do try it out.