vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Brinjal Stuffed Corn Sundal With Kannur Tomato Pachadi

FATTA FAT CHUTNEY - INDIAN PICKLE CHUTNEY

Fatta Fat Chutney - Indian Pickle Chutney

This simple Indian pickle chutney with combination of curd and onions. It's a raita kind ...

Quick and simple coconut chutney

Quick And Simple Coconut Chutney

Coconut chutney recipe is an easy and quick to make chutney which serves as a side dish f...

CURRY LEAVES CHUTNEY

Curry Leaves Chutney

Curry leaves chutney can be served with dosa, idli, vada. As curry leaves are used in the...

FRESH RED CHILI AND DRUMSTICK PICKLE

Fresh Red Chili And Drumstick Pickle

Drumstick pickle, the pungent flavour of drumstick blends very well with the hot red chil...

Brinjal Chutney without Tomatoes

Brinjal Chutney Without Tomatoes

Brinjal Chutney is a South Indian style without tomatoes is just another fantastic accomp...

basic chicken pickle

Basic Chicken Pickle

this spicy chicken pickle is one of many ways we make chicken pickle...

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 : 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.






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







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter