Bharwa Baingan (stuffed Aubergines)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indian | Food networ, Food5 | 4 | Servings |
INGREDIENTS
| 8 | T | Sunflower oil |
| 8 | Cloves | |
| 8 | Black peppercorns | |
| 2 | T | Coriander seeds |
| 2 | Onions, sliced | |
| 150 | g | Coconut, grated if fresh or |
| desiccated | ||
| 8 | Aubergines, available from | |
| all | ||
| Indian grocers | ||
| 4 | T | Coriander leaves |
| 1 | t | Chilli powder |
| 1 | t | Turmeric powder |
| 1 | t | Tamarind paste |
| 4 | T | Unsalted cashew nuts |
| 1/2 | t | Sugar |
| Salt | ||
| 12 | Shallots, peeled | |
| 8 | New baby potatoes, peeled |
INSTRUCTIONS
Heat 2 tablespoons of the oil in a pan and add the cloves, peppercorns and coriander seeds. Fry for a minute then add the sliced onion and cook until brown. Add the coconut. Stir until well browned, then remove, cool and grind to a paste in a blender, adding a little water if required. Slit each aubergine lengthways into four, keeping the stem end intact. Mix the coconut paste with coriander leaves, powder spices, tamarind, cashew nuts, sugar and salt. Stuff this mixture into the aubergines, reserving some. Roll the whole potatoes and onions in the remainder of the mixture. Heat the oil in a pan until it smokes, lower the heat and add the vegetables. Cover and cook on a low heat without burning, adding a little water as necessary, until you can easily slide a skewer through the vegetables. Serve hot with rotis. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 800
Calories From Fat: 380
Total Fat: 43.9g
Cholesterol: 0mg
Sodium: 188.2mg
Potassium: 474.8mg
Carbohydrates: 93.7g
Fiber: 10.5g
Sugar: 18.1g
Protein: 12.3g