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Ingredientes
- 8 Tbsp. Sunflower oil
- 8 x Cloves
- 8 x Black peppercorns
- 2 Tbsp. Coriander seeds
- 2 lrg Onions, sliced
- 150 gm Coconut, grated if fresh (or possibly desiccated)
- 8 sm Aubergines, (available from all Indian grocers)
- 4 Tbsp. Coriander leaves
- 1 tsp Chilli pwdr
- 1 tsp Turmeric pwdr
- 1 tsp Tamarind paste
- 4 Tbsp. Unsalted cashew nuts
- 1/2 tsp Sugar Salt
- 12 sm Shallots, peeled
- 8 x New baby potatoes, peeled
Direcciones
- Heat 2 Tbsp. of the oil in a pan and add in the cloves, peppercorns and coriander seeds. Fry for a minute then add in the sliced onion and cook till brown.
- Add in the coconut. Stir till well browned, then remove, cold and grind to a paste in a blender, adding a little water if required. Slit each aubergine lengthways into four, keeping the stem end intact. Mix the coconut paste with coriander leaves, pwdr spices, tamarind, cashew nuts, sugar and salt. Stuff this mix into the aubergines, reserving some.
- Roll the whole potatoes and onions in the remainder of the mix.
- Heat the oil in a pan till it smokes, lower the heat and add in the vegetables. Cover and cook on a low heat without burning, adding a little water as necessary, till you can easily slide a skewer through the vegetables.
- Serve warm with rotis.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1301g | |
| Recipe makes 4 servings | |
| Calories 894 | |
| Calories from Fat 360 | 40% |
| Total Fat 41.48g | 52% |
| Saturated Fat 9.92g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 114mg | 5% |
| Potassium 3996mg | 114% |
| Total Carbs 128.03g | 34% |
| Dietary Fiber 39.5g | 132% |
| Sugars 26.3g | 18% |
| Protein 19.43g | 31% |
