Egg plant is popular internationally. But in south Indian cuisine it has special place as it's given special importance not just day to day cooking also for those special days as any festivals or celebrations. Under this recipe, I want to share one very unique way of preparing it with generous amount of coconut with slow saute.
Nutritional benefits:
The beliefs:
It's believed to be originated in India and traveled across globe. It comes under night shade vegetables. According to modern beliefs, people with auto immune disorders eat less of this. It coincides with Ayurveda rules. It's one of those veg which should be consumed limited as it's believed as too much consumption of this veg is not good for body.
But in general, it's a great source of various vitamins and minerals. Improves heart health and digestion. Helps to prevent Anemia. Increases Brain function.
Ingredients:
Stuffing:
Ffresh coconut: 1/2cup
Egg plants small/medium: 6
Green chilies: 4
Ginger: 1 inch piece
Onion: 1 chopped
Salt as per the taste
Coriander 1 stem
Preparation:
Wash and clean the egg plannts. And make 2 slits as shown in the pic. Soak them in the salted water.
Stuffing: Grind the all ingredients for stuffing to coarse paste.
Then take each egg plant from water and squeeze out extra water. Tuck in the stuffing. Keep them aside. If any extra paste left, that also should be used in the curry.
In the pan, heat the oil, dash the sizzling items. Fry it slowly until Urud turns brown. Now add the curry leaves and red chilies. Then goes stuffed brinjaal. Add salt as per taste. To enable all the sauteing, add 1/4 cup of water. Saute until the egg plants cooked soft. Don't break them while stirring. Once done, surve with steaming hot rice.
Additional info:
Sizzling:
Mustard: 1 tea spoon
Jeera: 1 tea spoon
Urud: 1 tea spoon
Red chilies: 2 or 3
Nutritional benefits:
The beliefs:
It's believed to be originated in India and traveled across globe. It comes under night shade vegetables. According to modern beliefs, people with auto immune disorders eat less of this. It coincides with Ayurveda rules. It's one of those veg which should be consumed limited as it's believed as too much consumption of this veg is not good for body.
But in general, it's a great source of various vitamins and minerals. Improves heart health and digestion. Helps to prevent Anemia. Increases Brain function.
Ingredients:
Stuffing:
Ffresh coconut: 1/2cup
Egg plants small/medium: 6
Green chilies: 4
Ginger: 1 inch piece
Onion: 1 chopped
Salt as per the taste
Coriander 1 stem
Wash and clean the egg plannts. And make 2 slits as shown in the pic. Soak them in the salted water.
Stuffing: Grind the all ingredients for stuffing to coarse paste.
Then take each egg plant from water and squeeze out extra water. Tuck in the stuffing. Keep them aside. If any extra paste left, that also should be used in the curry.
In the pan, heat the oil, dash the sizzling items. Fry it slowly until Urud turns brown. Now add the curry leaves and red chilies. Then goes stuffed brinjaal. Add salt as per taste. To enable all the sauteing, add 1/4 cup of water. Saute until the egg plants cooked soft. Don't break them while stirring. Once done, surve with steaming hot rice.
Additional info:
Sizzling:Mustard: 1 tea spoon
Jeera: 1 tea spoon
Urud: 1 tea spoon
Red chilies: 2 or 3
