0 tbsp Kanda lahsun masala spoon cooking oil n salt to taste
Directions : Masala Baigan Recipe
STEP 1.Firstly Cut the small brinjals for stuffing 2 cuts from the back deep enough to be stuffed
STEP 2..For the filling -roast dry coconut piece on hot tawa.Grind it together with ginger ,garlic,green chilli,corriender leaves,dry masala
STEP 3.Apply very little salt from your finger inside each brinjal(optional)
STEP 4.Fill each brinjal with the mix prepared and leave some mix aside.
STEP 5.Now heat the karahi or any vessel thick from the bottom.Add oil to the vessel fry stuffed brinjal for5 minutes n remove n keep aside
STEP 6.add the left over peanut till mix stir for some time then add finely chopped tomato and green coriander (leave some for garnishing).After tomatoes are cooked add the stuffed brinjals and dry masala .stirr it for few minutes when it seprates oil then add hot water according to thickness of curry.
STEP 7. Put the lid on and cook for10 -15min on medium flame with very less stirring as it will break the brinjals. Garnish the brinjals with coriander leaves.
STEP 8.Serve masala baigan with roti ,rice or jawar bhakri n onion lime salad.
Nutrition value
15
calories per serving
< 1 g Fat< 1 g Protein2 g Carbs2 g FiberOther
Current Totals
< 1 g Fat
< 1 g Protein
2 g Carbs
2 g Fiber
MacroNutrients
Carbs
2 g
Protein
1 g
Fiber
2 g
Fats
Fat
1 g
Vitamins & Minerals
Calcium
14 mg
Iron
1 mg
Vitamin A
56 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
3 mcg
Vitamin B12
0 mcg
Vitamin C
6 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
9 mg
Manganese
0 mg
Phosphorus
16 mg
Selenium
1 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
