Это предварительный просмотр рецепта "Sagalay, Stuffed Brinjal Poriyal".

Рецепт Sagalay, Stuffed Brinjal Poriyal
by Global Cookbook

Sagalay, Stuffed Brinjal Poriyal
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 4

Ингредиенты

  • 1/2 kg Small-sized eggplants
  • 1/2 x Coconut, grated
  • 1 x Lime-sized tamarind, (which's the small Indian limes, that are actually about the size of a walnut)
  • 1 tsp Oil
  • 1 Tbsp. Coriander seeds
  • 3/4 Tbsp. Urad dal
  • 3/4 Tbsp. Channa dal
  • 1 tsp Cumin seeds
  • 1/2 tsp Asafoetida pwdr
  • 8 x Dry red chillies
  •     Salt to taste
  • 3 Tbsp. Oil
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 tsp Urad dal
  • 1 tsp Channa dal
  • 1 x Dry red chillie, halved
  •     A few curry leaves.

Инструкции

  1. Here's the recipe, with my notes in parens. South Indian eggplants are quite small, about the size of tomatoes. By the way, Gujeratis also stuff eggplant, potatoes and okra in a similar way, but the stuffing is made of chickpea flour, fried and mixed with spices and a little jaggery.
  2. To make the stuffing: Roast dry the grated coconut until golden in colour.
  3. Fry in the 1 tsp oil all the ingredients for the stuffing.
  4. Add in the roasted coconut and the tamarind and grind to a thick paste, adding very little water.
  5. To make the poriyal: Quarter the eggplants without cutting them through
  6. (i.e., make four vertical slits)
  7. Fill the quartered eggplants with the stuffing and set aside.
  8. Heat the 3 tblsp oil and add in all the ingredients for tempering. When the mustard seeds splutter, add in the stuffed eggplants, salt and a little water.
  9. Sprinkle the leftover stuffing, if any, over the vegetable. Cover and simmer on a low heat till the eggplants are tender.
  10. Remove the lid and fry for a few more min without stirring too much.
  11. Take care not to break the eggplants.
  12. Serve warm with rice.