Natural Foods Vegetarian Cooking School Navigation

Main Home Page
Partners
Tell A Friend about us
Uses And Benefits Of Sweet And Wild Marjoram Essential Oils, Herbs |
Asparagus Recipes: Asparagus Salad With Asparagus Spears |
Ovo Lacto Vegetarian Cooking |
Vegetarian Cooking Retreats |
Stuffed Lady Finger Bharva Bhindi |
Stuffed Capsicum |
Vegetarian Cooking Classes |
Kinds Of Exotic Cheese Brands Names & Flavors, Savouring Buying Tips |
Easy Making Of Country Greek Salad Dressing Recipes From Olives, Lettuce |
Health Benefits Of Drumstick Vegetable In Drumsticks Recipes |
Vegetarian Cooking |
Vegetable Tossed Salad Recipes With Carrot, Green Peas Ingredients |
Herbal Tea Benefits & Herbal Remedies Of Tulsi Mint Lemon Herbal Tea |
Health Benefits Of Drumstick Vegetable In Drumsticks Recipes |
Stuffed Lady Finger Bharva Bhindi |

List of vegetarian-cooking Articles

---

Best Natural Foods Vegetarian Cooking School products

Sitemap

Newsletter

Subscribe to our newsletter AND receive our exclusive Special Report on vegetarian-cooking

Your Name:
Your E-Mail:

---

Main Natural Foods Vegetarian Cooking School sponsors

 

Newest Best Sellers

Welcome to vegetarian cooking Guide

 

Natural Foods Vegetarian Cooking School Article

. For a permanent link to this article, or to bookmark it for further reading, click here.

Stuffed Brinjal - Indian Style

from: Shoma Advani

Stuffed Brinjal - Indian Style

Ingredients

• 10-12 small brinjals
• 2 large onions
• 2 tbsp desiccated coconut
• 2 tbsp til powder
• 2 tbsp peanut powder
• 1/2 cup coriander, chopped
• 1/2 cup coconut, grated
• 1 tsp jeera powder
• 1 tsp garam masala
• Chilli powder, salt, turmeric powder, jaggery to taste
• Oil

Method

        

1. Cut the brinjal lengthwise along one side and immerse in water.
2. Finely slice the onion. Roast the desiccated coconut and til. Mix the onions with this mixture.
3. Add grated coconut and coriander to the mixture.
4. Stuff the brinjals with the filling and set aside for half an hour.
5. Heat oil in a pan.
6. Cook the brinjals and cover the pan with a lid. Pour water over the lid and cook till it evaporates.

 

Natural Foods Vegetarian Cooking School News