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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 219.1
  • Total Fat: 8.5 g
  • Cholesterol: 14.7 mg
  • Sodium: 227.6 mg
  • Total Carbs: 32.4 g
  • Dietary Fiber: 5.2 g
  • Protein: 6.8 g

View full nutritional breakdown of Stuffed Spicy Eggplant(Brinjal) calories by ingredient
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Stuffed Spicy Eggplant(Brinjal)

Submitted by: KOMAL53

Introduction

This is an adaptation of my Grandma's recipe which is much richer than this---those days higher calories were considered more beneficial!!!For Vegetarians omit the Dried Shrimps----this Should reduce some calories as well. This is an adaptation of my Grandma's recipe which is much richer than this---those days higher calories were considered more beneficial!!!For Vegetarians omit the Dried Shrimps----this Should reduce some calories as well.
Number of Servings: 12

Ingredients

    500 gms.small Eggplants(Brinjals)roughly as large as medium sized Eggs
    250gms.small sized potatoes
    50gms Dried Shrimp soaked in warm water(available in Asian Markets)
    300gms. finely chopped shallots
    0.5 cup Tomato Paste
    4tbsp.Canola oil

    For the Curry Powder

    1)-1tsp.Black PepperCorns
    2)-4Cloves
    3)-2 1"pieces of Cinnamon
    4)-2 Bay leaves
    5)-1Pepper corn sized piece of Nutmeg
    6)-1Mace leaf
    7)-2Black Cardamoms
    8)-4 Nakesar pieces
    9)-2tsp.Stoneflower(Dagad Phool)
    10)-!/2Star Anise
    11)-11/2tsp.Carraway(Shahi Jeera)seeds
    12)-1tbsp.Coriander seeds
    13)-!/2tbsp.Sesame(Til) seeds
    14)-50gms.grated Dry Coconut

    Seasonings
    1tsp.Turmeric Powder
    3tsp.Red Chilly Powder
    Salt to taste

    Phulkas
    2 cups Whole Wheat Flour
    Water to bind

Directions

Bind the Whole Wheat Flour to pliable consistency----not too soft nor too firm.Cover with a wet cloth and set aside. Slit thePotatoes and Eggplants lengthwise keeping the upper part near the stem intact.Leave these immersed in water or these will discolour.Soak the Dried Shrimp in warm water.
In a heavy bottomed pan fry the finely chopped Shallots in oil till crisp and golden brown.Add tomato paste and fry till oil floats on top.Set aside till later.
Dry roast each Curry Powder ingredient--Nos.1-14 till golden and fragrant.Grind together when cool and mix with the Turmeric,Red Chilly Powder and Sea Salt.Wash the soaked Dry Shrimp clean and mix with the Seasoned Curry powder and the fried Shallot and Tomato Paste.Adjust the Salt and stuff this mixture in the Eggplants and Potatoes.Layer the vegetables in the pan used to fry the Shallots and Tomato mixture and add just enough water to cover the contents.Simmer till the potatoes are cooked. The Curry should be thick and not watery.
Make 12 equal sized balls of the prepared dough.Roll out each ball to thickness of 1/8" and a diameter of 4".Roast these Phulkas on a griddle on both sides till pale brown spots appear.Serve hot with the Vegetable.

Number of Servings: 12

Recipe submitted by SparkPeople user KOMAL53.






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