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Tandoori Soyabean Stuffed Eggplant Recipe _Restaurant Style
Tandoori Soyabean Stuffed Eggplant Recipe _Restaurant Style
Prep Time
20 Mins
Cook Time
40 Mins
Servings
4
2456
Views
About Recipe
Here comes my self invented tandoori recipe. I loved this recipe for two reasons -one is that it is tandoori and second it’s very rich in nutrition because it contains high value of protein. Generally I don’t like eggplant but love them in this recipe. It requires a little exra effort but the appreciation that you get from your family makes it worth. Let’s see the recipe.
Ingredients
For stuffed tandoori eggplant 2 eggplants 1 cup soaked and boiled soyabean 1 Tomatoes(Chopped) 1 Small Onion (Diced) 2 Garlic Cloves (Sliced) 6 Tbsp Vegetable Oil 1 Tsp Red chili powder (according to taste) 1Tsp Green chilies 1/2 Tsp cumin seeds 1 Bunch Fresh Parsley/Corriander(optional) Salt according to taste For curry 1 tsp Fennel seeds 1 tsp Mustard seeds 1 tsp Corriander seeds ¼ tsp Asfoetida powder ¾ tsp turmeric powder ¼ tsp garam masala ¼ tsp amchur powder 1/2 cup of onion 3 Cloves of garlic 1 inch piece of ginger Salt according to taste
Cooking Procedure
1
n n Peel the eggplants from three sides.n n Cook the eggplant in a pot, add 2 tbsp vegetable oil. Make slits, be sure not to break the eggplant, you need to stuff these with the soyabean filling. Fry them till changes color to brown.nn
See Recipe Procedure
