Sukhe Baingan
by Tarla Dalal
This baingan preparation cannot be labeled a dry subzi and neither is it a snack. It is a delicious preparation of brinjal that have been stuffed with a spicy filling and deep-fried to perfection. It can be eaten along with another subzi or as a side dish to any meal and makes a great dish to serve at dinner parties.
Sukhe Baingan recipe - How to make Sukhe Baingan
Preparation Time: Cooking Time: Total Time:
Serves 4.
To be mixed into a filling
1 cup deep fried onions
1 tsp ginger-green chilli paste
1 tsp kitchen king masala
salt to taste
Other ingredients
4 long brinjals (baingan / eggplant)
salt for rubbing
oil for deep-frying
Method
- Main Procedure
- Divide the filling into 4 equal portions and keep aside.
- Slit the brinjals lengthwise and rub the insides with a little salt. Keep aside for ½ hour.
- Stuff each brinjal with 1 portion of the filling and tie the stuffed brinjals with a thread to avoid the filling from falling out.
- Heat the oil in a kadhai and deep-fry the brinjals till soft. Remove and drain on an absorbent paper.
- Remove the thread and serve immediately.
Nutrient values per serving
| Energy | 212 cal |
| Protein | 0.4 g |
| Carbohydrates | 3.7 g |
| Fiber | 0.2 g |
| Fat | 21.7 g |
| Cholesterol | 0 mg |
| Vitamin A | 194.9 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 3.7 mg |
| Folic Acid | 2 mcg |
| Calcium | 15.6 mg |
| Iron | 0.2 mg |
| Magnesium | 5.3 mg |
| Phosphorus | 16.6 mg |
| Sodium | 1.3 mg |
| Potassium | 42.2 mg |
| Zinc | 0.1 mg |
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It''s yummy...love this recipe with plain rice ..
The deep fried spiced onions in the baingan leave a lovely after taste.