Photo: Markus Spiske
Naariyal Baingan ka Bharta
16 ingredients
Serves 4
openrecipes
This is a South Indian version of the popular North Indian Baingan ka Bharta or Stuffed Brinjal in gravy. Try it, it is really lip-smacking !
Estimated Nutrition (whole recipe, rough)
577
Calories
7g
Protein
42g
Fat
50g
Carbs
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Sesame | 1 tbsp (14g) | 120 |
| Cherry | 1 cup (138g) | 87 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Stuffing | not in our table | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1. Brinjals - 700 g 0 cut off the stalks and slit them in the shape of a cross on top of them, just deep enough for the stuffing to go in, but not deep enough so than it gets cut into four quarters.
- 2. Fresh Coriander - a bunch of stalks and leaves - weighing about a 100 - 150 g
- 3. Cherry tomatoes - about 150 0 200 g
- 4. Green chillies - I use atleast 5 stalks, but this portion can vary depending on the amount of heat one wants in the dish
- 5. Onions - 1 large or two medium ones
- 6. Garlic - 12-14 pods
- 7. Garlic - a 2.5 inch piece
- 8. Cumin seeds - 1 tspn
- 9. Cumin powder - 1 1/2 tspn
- 11. Coriander powder - 1 1/2 tspn
- 12. Amchoor powder
- 13. Red Chilli powder
- 14. Turmeric
- 15. Salt
- 16. Sesame Seeds
- 17. Coconut Cream/Coconut Milk
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes