Indian Stuffed Aubergines
Ingredients
- 8 Aubergines baingan, small, round, whole
- 1 1/2 tsp Coriander dhaniya seeds
- Salt to taste
- 3 Dry red chillies sookhi lal mirch
- 1 tbsp Coconut nariyal, grated
- 1 Onion chopped
- 2 tsp Vegetable oil
- a pinch Turmeric haldi powder
- 4 tsp Tamarind imli, extract
Instructions
- Slit the aubergines into 4 sections. Keeping the top portion intact. Fry the aubergines and keep aside.
- Coarsely grind the coriander seeds, salt, dry red chillies, coconut, and onion.
- Heat the oil in a pan; add turmeric powder and the coarsely ground ingredients. Fry for a few minutes. Add the tamarind extract and cook till the water dries up. Keep the filling aside to cool.
- Stuff the aubergines with this filling carefully.
- In a pan, gently place the stuffed aubergines and cook covered for 10 - 12 minutes on low heat. Serve hot.
Calories: 290 kcal
Carbohydrates: 63 g
Protein: 10 g
Fat: 5g
Saturated Fat: 1 g
Trans Fat: 1 g
Sodium: 24 mg
Potassium: 2282 mg
Fiber: 29 g
Sugar: 38 g
Vitamin A: 537 IU
Vitamin C: 71 mg
Calcium: 97 mg
Iron: 3 mg