Brinjal rolled up with some paneer stuffing and cooked in tangy tomato gravy with the touch of basil turns out to be a flavorful dish with perfect blend of spices.
- Remove the top of eggplant cut them in to length wise, apply some oil and salt then put it on a grill and let it cook for some time. Keep it aside.
- In a bowl, add grated paneer, chaat masala, chopped coriander, chili flakes, green chillies, salt, pinch of garam masala, mix it thoroughly.
- Heat oil in a pan, add shahi jeera, garlic, chopped onions, salt, red chili powder, garam masala powder, chopped tomatoes, cook it for some more time.
- Now, take cheese masala, make portions then put it on the thinner side of the eggplant and squeeze it make a roundel and lastly, close by using tooth pick in centre.
- In the tomato gravy, add some water, basil, roasted almond powder and stuffed eggplants, cook for 7 minutes. When serve this curry remove the tooth picks.
Serve hot with chapathis, rice.
How to make the tasty recipe procedure as follows:
- Remove the top of eggplant cut them in to length wise, apply some oil and salt then put it on a grill and let it cook for some time. Keep it aside.
- In a bowl, add grated paneer, chaat masala, chopped coriander, chili flakes, green chillies, salt, pinch of garam masala, mix it thoroughly.
- Heat oil in a pan, add shahi jeera, garlic, chopped onions, salt, red chili powder, garam masala powder, chopped tomatoes, cook it for some more time.
- Now, take cheese masala, make portions then put it on the thinner side of the eggplant and squeeze it make a roundel and lastly, close by using tooth pick in centre.
- In the tomato gravy, add some water, basil, roasted almond powder and stuffed eggplants, cook for 7 minutes. When serve this curry remove the tooth picks.
Serve hot with chapathis, rice.
How to make the tasty recipe description mentioned here,Brinjal rolled up with some paneer stuffing and cooked in tangy tomato gravy with the touch of basil turns out to be a flavorful dish with perfect blend of spices.