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Coconut stuffed brinjal

Jul-29-2018
Anjali sahu
20 minutes
Prep Time
40 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Coconut stuffed brinjal RECIPE

This dish tastes like a gravy dish but it is dry, making it tiffin friendly. The recipe uses very less oil, making it a healthy choice for weight watchers and diabetic patients.

Recipe Tags

  • Veg
  • Easy
  • Dinner Party

Ingredients Serving: 3

  1. Brinjal- 4
  2. Red pepper - 1/4 tsp
  3. Ginger - 1 inch
  4. Pomegranate powder(anardana) -1 tsp
  5. Turmeric powder - 1/2 tsp
  6. White sesame seeds - 1 tsp
  7. Jeera - 1/2 tsp
  8. Aamchur - 1/2 tsp
  9. Chana dal - 1 tsp
  10. Hing - 1/2 pinch
  11. Fenugreek seeds - 1/2 tsp
  12. Raw coconut - 1/ 4 cup
  13. Urad dal - 1 tsp
  14. Green coriander - 2-3 tsp, finely chopped
  15. Oil - 1/4 cup
  16. Green chilies - 2-3 chopped
  17. Coriander powder - 1.5 tsp
  18. salt as per taste

Instructions

  1. Heat a pan and add urad dal and chana dal and roast slightly, add cumin seeds, fenugreek seeds and sesame seeds and roast . Cool the spices and grind them coarsely, also add salt, turmeric powder and coriander powder.
  2. Put the grinned spices in a plate, add hing powder, aamchur powder, red chilly powder, anardana, ginger, green chilly, coconut and green coriander. Mix all the spices well. Stuffing for the eggplant is ready.
  3. Make 2 cuts on brinjal, the stalk should be joined,with this there will be three layers on the brinjal, fill stuffing in them.
  4. Cut all the brinjals and stuff them.Preheat the pan, put oil in the pan, add the stuffed brinjals in the pan one by one. Pour the left spices on the brinjals. Cook for 5 mins on medium flame.
  5. Open the brinjals, with the help of tong turn over the brinjals , cover them and cook for 5 mins. Open the brinjal and check whether they have become soft. Brinjals are ready. Coconut stuffed brinjal's are ready.

Reviews (1)  

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Reema Garg
Jul-30-2018
Reema Garg   Jul-30-2018

Yummilicious.

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