Brinjal Stuffed Corn Sundal With Kannur Tomato Pachadi

Share
89 Ratings
0 Reviews
Print
Recipe By Vahchef
25 m
2 servings
51.4 Cals

Red Chilli Chutney

This chutney recipe uses dry red chillies and with the combination of garlic flavour. It ...

Tomato With Mint & Coriander Chutney

It is a famous south Indian chutney combination of three ingredients goes well along with...

Beetroot Chutney 1

Beet root is a part of the regular meal in the Southern Indian states, Tamil Nadu and Ker...

Raita

Raita is an Indian garnish which acts as a cooling flavor to the the spicy dishes that ...

Carrot Cauliflower Pickle

Carrot Cauliflower Pickle is a delicious Indian recipe served as a Pickles and Chutneys. ...

Karela Pickle

Sweet and sour bitter gourd pickle is a delicious Indian recipe served as a side dish.310...

Brinjal Stuffed Corn Sundal With Kannur Tomato Pachadi Recipe, Baingan Ringna Achar, How To Make Brinjal Stuffed Corn Sundal With Kannur Tomato Pachadi Recipe

Name: BRINJAL STUFFED CORN SUNDAL WITH KANNUR TOMATO PACHADI
Prep time: 10 min
Cook time: 15 min
Total time: 15 min
Yield: 2

This is a South Indian eggplant dish stuffed with corn sundal and served with kerala style tomato pachadi.

About Recipe

Vankaya Sannvankaya oragaya, Brinjal Eggplant , Brinjal Eggplant

How to make BRINJAL STUFFED CORN SUNDAL WITH KANNUR TOMATO PACHADI

(89 ratings)

0 reviews so far

Prep time
10 mins

Cook time
15 mins

Total time
25 mins

BRINJAL STUFFED CORN SUNDAL WITH KANNUR TOMATO PACHADI

Author : Vahchef
Main Ingredient : Brinjal Eggplant

Servings : 2 persons
Published date : January 10, 2019

Ingredients used in BRINJAL STUFFED CORN SUNDAL WITH KANNUR TOMATO PACHADI
• Eggplant - 3 numbers.
• Coconut(grated) - 1 cup.
• Ginger - 1 piece.
• Coriander leaves - 1/4 bunch.
• Oil - to fry.
• Mustard seeds - 1-1/2 tablespoon.
• Red chilies - 4 numbers.
• Urad dal - 1/2 tea spoon.
• Green chilies(chop) - 1 tea spoon.
• Sweet corn - 1/2 cup.
• Salt - to taste.
• Asafoetida - 1/2 tea spoon.
• Raw mango(chopped) - 1/4 cup.
• Red chili powder - 1 tea spoon.
• Curd - 1 cup.
• Lime juice - 1 tea spoon.
• Curry leaves - 1 spring.
• Tomato(chopped) - 1/2 cup.
Method:
Cut stems of eggplant and scoop it with a scooper. Heat oil in a pan and deep fry eggplant along with stems and transfer it to the plate. Take a mixie jar and add 1/4 cup grated coconut, ginger, coriander leaves and blend into a paste Heat oil in a pan and add mustard seeds, dry red chilies, urad dal, green chilies, sweet corn, a little salt and saute it. To it add 1 pinch asafoetida, coconut mixture paste, raw mango and saute stuffing mixture later switch off the flame. Stuff eggplant with stuffing mixture and place stem on stuffed brinjal. Take the mixie jar and add fresh coconut, 1 tablespoon mustard seeds, red chili powder and blend to smooth paste. Heat 1 tablespoon of oil in a pan and add mustard seeds,3 nos red chilies, asafoetida, curry leaves, tomato, a little salt and switch off the flame, later saute it. Take a bowl and add curd, coconut paste, above tempering mixture and mix it. To it add lime juice and mix kannur tomato pachadi. Take a serving plate and spread kannur pachadi and place stuffed eggplant with red chili on top. Now brinjal stuffed corn sundal with kannur pachadi is ready to serve.