Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, raw mango stuffed baby eggplants. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Vankaya Mamidi Pachadi ~ Eggplant-Raw Mango Chutney. Raw mango not only adds a tangy punch to this earthy pachadi but enhances the taste of sauteed brinjals that are blended in roasted cumin, red chillis and garlic and tempered with mustard seeds and aromatic curry leaves. Baby eggplants are slit and stuffed with a spicy stuffing made with onion, tomatoes and some spices.
Raw Mango Stuffed Baby Eggplants is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Raw Mango Stuffed Baby Eggplants is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can have raw mango stuffed baby eggplants using 8 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Raw Mango Stuffed Baby Eggplants:
- Take 8-10 small eggplants, slit crosswise
- Prepare 1/2 cup roasted chana dal, powdered
- Prepare 1/2 small mango, grated
- Get to taste salt
- Prepare 1 tbsp. toasted sesame seeds
- Prepare 1 tsp. red chilli powder
- Get 1 tsp. roasted cumin powder
- Take as needed oil to shallow fry
When cooked, the texture of Baby eggplant is hearty making it perfect for use as a meat substitute in vegetarian and vegan preparations. Their small size makes them ideal for one bite appetizers hollowed and stuffed with fillings and then baked. Eggplant cooked in authentic stuffing of onion, coconut, ginger, garlic, chili powder, turmeric and garam masala! Prepare eggplants by slicing them in half lengthwise.
Steps to make Raw Mango Stuffed Baby Eggplants:
- In a bowl, combine together all the above mentioned ingredients (except eggplants and oil) with some water to form a paste. Now stuff it in all the slit eggplants.
- Heat oil in a pan & carefully place them on it and sprinkle some salt over it.
- Cover and cook on a low flame by turning them with a spoon / fork at intervals. Sprinkle water too as and when needed.
- When the eggplants turns soft and are cooked, switch off the flame and gently transfer them to a serving dish.
- Serve as a side dish with either rice or chapattis.
Scoop out the inside of the eggplant and cut into cubes. Lay cubes on several paper towels and squeeze Add a tablespoon of olive oil to a hot skillet. Place eggplants top side down in skillet and brown over medium heat. Raw Mango Pink Ram Kali Saree. EDITORS' NOTES Sanjay Garg crafts a folkloric collection of finely woven silk sarees.
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