Tandoori-Soyabean Stuffed Eggplant Recipe(Restaurant Style) Recipe

Name: Tandoori-Soyabean Stuffed Eggplant Recipe(Restaurant Style)
Yield: 4
Cuisine: Indian

Recipe By deepanjalidas960

This is very rich in nutrition because it contains high value of protein. #Restaurant

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Ingredients For Tandoori-Soyabean Stuffed Eggplant Recipe(Restaurant Style) Recipe

2 g Eggplant
1 cup soaked & boiled soyabean
2 Cup onion (diced)
2 Cup tomato(chopped)
2 g arlic cloves(sliced)
5 tbsp Vegetable oil
As Required gratef cheese
1 tsp green chillies(chopped)
1 tsp Red chilli powder
0.5 tsp Cumin seeds
to taste Salt
1 tsp Mustard seeds
1 tsp Fennel seeds
1 tsp Coriander seeds
0.25 tsp Asafoetida powder
0.25 tsp Garam masala
1 tsp Tandoori masala
0.25 tsp Amchur powder
0.75 tsp Turmeric powder
0.5 cup Chopped onion
3 g Cloves garlic
1 Pieces Piece of ginger
to taste Salt

Directions : Tandoori-Soyabean Stuffed Eggplant Recipe(Restaurant Style) Recipe

STEP 1.Peel the eggplant from three sides.It helps to stuff the eggplants easily & hold there shape after being cooked.
STEP 2.Heat 2 tbsp oil & fry the eggplants ti changes colour to brown.
STEP 3.Heat another pan with 2 tbsp oil ,add cumin seeds & then chopped onions .Add chopped tomatoes & green chillies ,stir well.
STEP 4.Add soyabean to the mixture & cook it till it gets well combine.Add red chilli powder, gratef cheese ,salt & stir well
STEP 5.Allow the eggplants & soya bean mixture to cool down before stuffing.
STEP 6.Open the slit.Stuff soyabean mixture into eggplant .Seal with wooden toothpicks.
STEP 7.Prepare the gravy -Blend all the spices together in a blender in powder form .
STEP 8.Add ginger, garlic ,onion in the same blendet & blend again.
STEP 9.In a kadai heat one tbsp oil & add the spice mixture & cook for few mints.Add other spice mixture like asafoetida powder ,turmeric ,amchir powder, garsm masala & tanduri masala.
STEP 10.Add 1 cup water to make thin consistency of gravy & then drop stuffed eggplants into it. Cover the kadai with a lid & cook on low flame for 4-5 mints.Then switch off the flame. Transfer it to a serving plate & decorate with chopped coriander ,onion rings & tomato. Serve it with phulkas, rotis or rice.

Nutrition
value

212

calories per serving

19 g Fat4 g Protein7 g Carbs8 g FiberOther

Current Totals

19 g Fat
4 g Protein
7 g Carbs
8 g Fiber

MacroNutrients

Carbs
7 g
Protein
4 g
Fiber
8 g

Fats

Fat
19 g

Vitamins & Minerals

Calcium
77 mg
Iron
4 mg
Vitamin A
1356 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
72 mcg
Vitamin B12
0 mcg
Vitamin C
47 mg
Vitamin E
4 mg
Copper
0 mcg
Magnesium
95 mg
Manganese
1 mg
Phosphorus
66 mg
Selenium
6 mcg
Zinc
1 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

Recipe submitted to Everyday Recipes biteclub on Slurrp community

Note Recipe submitted by Slurrp Community Member & hasn’t been tested by our Experts

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