Badanegai Ennegai (Stuffed Eggplant)
Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 20.6995 |
| Energy (kCal) | 644.845 |
| Carbohydrates (g) | 62.067 |
| Total fats (g) | 40.9001 |
-
Cuisine
Asian >> Indian Subcontinent >> Indian
-
Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Wash and slit eggplants into quarters without slicing all the way through (see picture). Keep soaked in water for 30 mins while you prepare the masala. | 2. Dry roast peanuts and sesame seeds. Keep aside. | 3. Dry masala: In a tbsp of oil, roast channa dal, urad dal, red chillies, corriander seeds if using (instead of powder), mustard, cumin and curry leaves until the dals turn slightly brown. | 4. Grind together the above roasted dry masala along with grated coconut, tamarind paste, turmeric powder, jaggery, hing, salt and 2 chopped onions. Add corriander powder if using (instead of seeds). Add as much water as needed to get a semi solid paste (about 1/4 cup water). The ground masala should not be watery. | 5. Mix the remaining chopped onions to the ground masala. | 6. Stuff this masala into the slit eggplants. | 7. In a skillet / wok / karahi, heat oil and place stuffed eggplants in one level. | 8. Add required amount of water (anywhere from 1-2 cups) to left over masala and pour over the eggplants. | 9. Cook till eggplants are done turning over every 5-7 minutes Takes about 50-60 minutes Add another 2-3 tbsp oil if required. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| thai eggplant | 12 | washed | - | - | - | - | |
| peanut | 4 | tablespoons | roasted skinless | 206.955 | 5.8874 | 9.417 | 17.9726 |
| sesame seed | 2 | tablespoons | roasted | 171.0 | 7.857 | 5.343 | 14.4 |
| channa dal | 1 | tablespoon | - | - | - | - | |
| urad dal | 1 | tablespoon | - | - | - | - | |
| red chilies | 4 | - | - | - | - | ||
| coriander powder | 2 | tablespoons | 29.8 | 5.499 | 1.237 | 1.777 | |
| mustard | 1 | teaspoon | 0.315 | 0.0545 | 0.0334 | 0.0049 | |
| cumin | 1 | teaspoon | 7.875 | 0.929 | 0.374 | 0.4677 | |
| curry leaf | 5 -6 | - | - | - | - | ||
| coconut | 4 | tablespoons | grated | 96.9 | 11.0181 | 0.6651 | 5.9479 |
| tamarind paste | 1 | teaspoon | - | - | - | - | |
| turmeric powder | 1 | teaspoon | - | - | - | - | |
| jaggery | 2 | tablespoons | powdered | - | - | - | - |
| hing | 1 | pinch | - | - | - | - | |
| salt | - | - | - | - | |||
| onion | 3 | chopped | 132.0 | 30.822 | 3.63 | 0.33 | |
| oil | 3 -5 | 0.0 | 0.0 | 0.0 | 0.0 | ||
| coriander leaf | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.