Cooking Time :
Ingredients :
| Tomatoes (medium sized) |
3 |
| Garlic Paste |
1 Tbsp |
| Ginger Paste |
1 Tbsp |
| Turmeric Powder |
1/2 Tsp |
| Chilli Powder |
1 Tsp |
| Flour |
300 gm |
| Brinjals (medium sized) |
4 |
| Green Chillies (chopped) |
2 |
| A Pinch of Asafoetida |
- |
| Coriander Leaves(chopped fine) |
1 bunch |
| Potatoes (medium sized, boiled,peeled and mashed) |
2 |
| Cashewnuts Powdered |
3 Tbsp |
| Oil |
- |
| Salt |
To Taste |
Method :
For the dough :
- Blanch the tomatoes and grind them to obtain a puree.
- Add salt to taste, garlic paste, ginger paste,turmeric powder and chilli powder to the puree and blend well in a mixer.
- Add this mixture to the flour and mix well.
- Add a little water, if required,and mix to a smooth dough.
- Knead well and keep aside for 30 minutes.
For the filling :
- Cut the brinjals into small pieces and soak them in water for 15 minutes.
- Drain out the water.Heat one tbsp oil in a pan.
- Add green chillies and brinjals pieces and fry lightly.
- Add a pinch of asafoetida.
- Cover and cook on a low heat till done.
- Remove from heat.
- Add salt to taste, coriander leaves, mashed potatoes and cashewnut powder.
- Mix well and keep aside to cool.
- Divide the dough into small portions and roll out into small puris.
- Put a table spoonful of the prepared brinjal filling in the center of each puri.
- Fold over to form a semicircle and seal the edges.
- Heat oil in a pan.
- Fry the stuffed brinjal delights till done.
- Serve hot.
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