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Brinjal Stuffed Corn Sundal With Kannur Tomato Pachadi

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

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 : 4 persons
Published date : October 05, 2017


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 - 2-4 tablespoons.
• Mustard seeds - 1-1/2 tablespoon.
• Dry red chillies - 5 numbers.
• Urad dal - 1/2 tea spoon.
• Green chillies(chop) - 1 tea spoon.
• Sweet corn - 1/2 cup.
• Salt - to taste.
• Asafoetida - 1/2 tea spoon.
• Raw mango(chopped) - 1/4 cup.
• Mustard seeds - 1 tablespoons.
• Red chili powder - 1/2 tea spoon.
• Curd - 1 cup.
• Lime juice - 1 tablespoons.
• Curry leaves - 1 spring.
• Tomato(chopped) - 1/2 cup.
Method:
  • Cut stems of eggplant and scoop it with scooper.
  • Heat oil in pan and deep fry eggplant along with stems and transfer it into plate.
  • Take mixie jar and add ½ cup grated coconut, ginger, coriander leaves and blend into paste
  • Heat oil in a pan and add ¼ mustard seeds, dry red chillies, urad dal, green chillies, sweet corn, 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, mustard seeds, red chili powder blend to smooth paste.
  • Heat 1 tablespoon oil in a pan and add ¼ teaspoon mustard seeds, 2 nos dry red chillies, asafoetida, curry leaves, tomato,little salt and switch off the flame, later saute it.
  • Take a bowl and add curd, 1 cup 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 is ready to serve.






Cooking with images Vange lonache, Brinjal Eggplant , Badanekai Gulla Uppinakayi







 

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