Stuffed Brinjals
38
38
Ingredients
| 1 | cup |
brinjals
|
* |
| 1 | tablespoon |
poppy seed
|
|
| 1 | tablespoon |
coriander
ground |
|
| ½ | tablespoon |
mangos
powder |
|
| 1 | medium |
onions
|
|
| ½ | teaspoon |
turmeric
|
|
| 1 | handful |
fenugreek leaves
|
* |
| 1 | piece |
ginger
|
* |
| 4 | each |
garlic cloves
|
|
| 4 | each |
green chili peppers
|
* |
| 1 | handful |
cilantro
|
* |
| 1 | x |
salt
to taste |
* |
| 1 | x |
chili powder
to taste |
* |
| 2 | tablespoons |
ghee (clarified butter)
|
Directions
On each eggplant, make 4 crosswise cuts about halfway through.
Grind remaining ingredients (except ghee or oil) to a fine paste and stuff into cuts.
Heat ghee or oil in a pan large enough to hold eggplants.
Cook eggplants, covered, over low heat until done, stirring occasionally.
Serve hot.
Nutrition Facts
Serving Size 47g (1.7 oz)Amount per Serving
Calories 11455% of calories from fat
% Daily Value *
Total Fat 7g
11%
Saturated Fat 4g
19%
Trans Fat
0g
Cholesterol 15mg
5%
Sodium 595mg
25%
Total Carbohydrate
4g
4%
Dietary Fiber 4g
14%
Sugars g
Protein
5g
Vitamin A 7%
•
Vitamin C 88%
Calcium 10%
•
Iron 14%
* based on a 2,000 calorie diet
How is this calculated?
