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A Healthy Indian Dinner from a Gourmet Chef

HARLI WANGI

INGREDIENTS:

• Small Sized Aubergine 100gms.
• Grated Coconut 80gms.
• Crushed Peanut 50gms.
• Jaggery 20gms.
• Chopped Chilly 10gms.
• Chopped Ginger 10gms.
• Chopped Coriander 10gms.
• Chopped Onion 30gms.
• Ginger and Garlic Paste 15gms.
• Coriander Powder 10gms.
• Cumin Powder 10gms.
• Turmeric Powder 10gms.
• Chilli Powder 10gms.
• Garam Masala Powder 15gms.
• Curry Leaf 05gms.
• Salt To Taste

RECIPE:

STUFFING FOR BRINJAL

• Slit the aubergine in 4 halves
• Mix grated coconut, crushed peanut, jaggery, chopped chilly, ginger, and coriander. Add salt to taste and mix well
• Stuff this mixture in the aubergine
• Roast the stuffed aubergine in an oven

FOR GRAVY
• Make coconut paste, and keep it aside
• In a pan, use oil, add curry leaf and chopped onion. Sauté it and put Ginger and Garlic Paste. Sauté It Again
• Add garam masala powder and cook it nicely
• Now add the coconut paste and cook it
• Add the roasted aubergine in the gravy and check the seasoning
• Serve it hot