Brinjal Stuffed Corn Sundal With Kannur Tomato Pachadi

Share
59 Ratings
0 Reviews
Print
Recipe By Vahchef
25 m
2 servings
51.4 Cals

Karela Pickle

Sweet and sour bitter gourd pickle is a delicious Indian recipe served as a side dish.310...

Grated Mango Pickle

Grated mango pickle is a tongue tickling sweet and sour mango pickle recipe which can be ...

Fatta Fat Chutney - Raw Papaya Chutney

Chutney made from raw papaya in south Indian style is one of the most had recipes....

Ginger Chutney Red

Ginger chutney is commonly known as allam ginger pachadi. This goes perfect with south In...

Raw Mango And Coconut Chutney

This is a good combination of fresh coconut and raw mango. This chutney is made out of al...

Red Chilli Chutney Spicy

Red Chilli Chutney, a hot and spicy yet delicious chutney prepared from dry red chillies ...

Brinjal Stuffed Corn Sundal With Kannur Tomato Pachadi Recipe, Baingan Ringna Achar, How To Make Brinjal Stuffed Corn Sundal With Kannur Tomato Pachadi Recipe

Name: BRINJAL STUFFED CORN SUNDAL WITH KANNUR TOMATO PACHADI
Prep time: 10 min
Cook time: 15 min
Total time: 15 min
Yield: 2

This is a South Indian eggplant dish stuffed with corn sundal and served with kerala style tomato pachadi.

About Recipe

Vankaya Sannvankaya oragaya, Brinjal Eggplant , Brinjal Eggplant

How to make BRINJAL STUFFED CORN SUNDAL WITH KANNUR TOMATO PACHADI

(59 ratings)

0 reviews so far

Prep time
10 mins

Cook time
15 mins

Total time
25 mins

BRINJAL STUFFED CORN SUNDAL WITH KANNUR TOMATO PACHADI

Author : Vahchef
Main Ingredient : Brinjal Eggplant

Servings : 2 persons
Published date : January 10, 2019

Ingredients used in BRINJAL STUFFED CORN SUNDAL WITH KANNUR TOMATO PACHADI
• Eggplant - 3 numbers.
• Coconut(grated) - 1 cup.
• Ginger - 1 piece.
• Coriander leaves - 1/4 bunch.
• Oil - to fry.
• Mustard seeds - 1-1/2 tablespoon.
• Red chilies - 4 numbers.
• Urad dal - 1/2 tea spoon.
• Green chilies(chop) - 1 tea spoon.
• Sweet corn - 1/2 cup.
• Salt - to taste.
• Asafoetida - 1/2 tea spoon.
• Raw mango(chopped) - 1/4 cup.
• Red chili powder - 1 tea spoon.
• Curd - 1 cup.
• Lime juice - 1 tea spoon.
• Curry leaves - 1 spring.
• Tomato(chopped) - 1/2 cup.
Method:
Cut stems of eggplant and scoop it with a scooper. Heat oil in a pan and deep fry eggplant along with stems and transfer it to the plate. Take a mixie jar and add 1/4 cup grated coconut, ginger, coriander leaves and blend into a paste Heat oil in a pan and add mustard seeds, dry red chilies, urad dal, green chilies, sweet corn, a little salt and saute it. To it add 1 pinch asafoetida, coconut mixture paste, raw mango and saute stuffing mixture later switch off the flame. Stuff eggplant with stuffing mixture and place stem on stuffed brinjal. Take the mixie jar and add fresh coconut, 1 tablespoon mustard seeds, red chili powder and blend to smooth paste. Heat 1 tablespoon of oil in a pan and add mustard seeds,3 nos red chilies, asafoetida, curry leaves, tomato, a little salt and switch off the flame, later saute it. Take a bowl and add curd, coconut paste, above tempering mixture and mix it. To it add lime juice and mix kannur tomato pachadi. Take a serving plate and spread kannur pachadi and place stuffed eggplant with red chili on top. Now brinjal stuffed corn sundal with kannur pachadi is ready to serve.