Ennegayi (Stuffed Brinjal Curry)

Name: Ennegayi (Stuffed Brinjal Curry)
Total time: 75 min
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 1 g Asafoetida; 10 g chili pepper; 20 g cilantro; 30 g coconut; 15 g Coriander seeds; 5 g cumin seeds; 3 g cumin seeds; 5 g curry leaves; 5 g Garam Masala; 30 g Ghee; 20 g Ginger-garlic paste; 10 g jaggery; 5 g mustard seeds; 150 g onion; 50 g peanuts; 8 g salt; 20 g sesame seeds; 500 g small purple eggplant; 15 g tamarind paste; 3 g turmeric powder; 300 g Water

⏱️ 75 dk 🔥 292 kcal 🍽️ 4 porsiyon

Malzemeler

Malzemeler
1 g Asafoetida
10 g chili pepper
20 g cilantro
30 g coconut
15 g Coriander seeds
5 g cumin seeds
3 g cumin seeds
5 g curry leaves
5 g Garam Masala
30 g Ghee
20 g Ginger-garlic paste
10 g jaggery
5 g mustard seeds
150 g onion
50 g peanuts
8 g salt
20 g sesame seeds
500 g small purple eggplant
15 g tamarind paste
3 g turmeric powder
300 g Water

Hazırlanışı

Slit the 500g small purple eggplants into four quarters, leaving them attached at the base.

Grind 15g coriander seeds, 5g cumin seeds, 50g peanuts, and 20g sesame seeds into a coarse powder.

Add 30g coconut, 8g salt, 5g Garam Masala, and 3g turmeric powder to the ground mixture.

Ennegayi (Stuffed Brinjal Curry)

Malzemeler

Hazırlanışı

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