Optical Network
Cashew & Coconut Stuffed Brinjals cooking recipe
Ingredients:
8 small, round brinjals
2 cups scrapped coconut
1 cup broken cashew nuts
4 large onions,
¼ cup tamarind juice
4 round potatoes
1 tsp Chilli Powder
½ tsp turmeric powder
1 tsp mixed spices (Powdered cloves, cardamom & Pepper)
8 Peppercorns
6 Cloves
1 tbsp Coriander seeds
½ cup oil
Salt to taste
1 cup chopped coriander leaves
Preparation:
• Remove stems & slit brinjals crosswise without cutting all the way through.
• Peel potatoes but leave whole
• Slice two onions.
• Heat two tbsp. oil & fry peppercorns, cloves & coriander seeds.
• When they pop, add sliced onions. Brown. Add scraped coconut & roast till golden.
• Cool & grind to a fine paste, adding very little water.
• Add to this paste the chilli powder, turmeric, mixed spice, salt, tamarind juice, coriander leaves & the remaining tow onions chopped very finely.
• Add cashew nuts & mix well.
• Stuff this mixture into the brinjals.
• Heat remaining oil in a heavy pan.
• Add the brinjals, potatoes & remaining coconut paste. Add just enough water to cook the vegetables on a low, even fire.
| 1 lb | 454 gm |
| 1 tsp | 5 ml |
| 1 tbsp | 15 ml |
