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Tandoori-Soyabean Stuffed Eggplant Recipe(Restaurant Style) Recipe

Recipe By deepanjalidas960

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

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

  • 1/2 g Eggplant
  • 1/4 cup soaked & boiled soyabean
  • 1/2 Cup onion (diced)
  • 1/2 Cup tomato(chopped)
  • 1/2 g arlic cloves(sliced)
  • 1.25 tbsp Vegetable oil
  • As Required gratef cheese
  • 1/4 tsp green chillies(chopped)
  • 1/4 tsp Red chilli powder
  • 0.13 tsp Cumin seeds
  • to taste Salt
  • 1/4 tsp Mustard seeds
  • 1/4 tsp Fennel seeds
  • 1/4 tsp Coriander seeds
  • 0.06 tsp Asafoetida powder
  • 0.06 tsp Garam masala
  • 1/4 tsp Tandoori masala
  • 0.06 tsp Amchur powder
  • 0.19 tsp Turmeric powder
  • 0.13 cup Chopped onion
  • 3/4 g Cloves garlic
  • 1/4 Pieces Piece of ginger
  • to taste Salt

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

  • 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

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

MacroNutrients

  • Carbs
    7g
  • Protein
    4g
  • Fiber
    8g

Fats

  • Fat
    19g

Vitamins & Minerals

  • Calcium
    77mg
  • Iron
    4mg
  • Vitamin A
    1356mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    72mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    47mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    95mg
  • Manganese
    1mg
  • Phosphorus
    66mg
  • Selenium
    6mcg
  • Zinc
    1mg
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
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Recipe By deepanjalidas960