Ingredients Qunatity
Long Brinjals 500gms
Garlic 30gms
Tomatoes 100gms
Onions 60 gms
Rice 100gms
Red Bell Pepper 60 gms
Butter 30 gms
Oil 100ml
Seasoning To Taste
Methods
1 cut brinjals in to two, lengthwise, scoop out pulp and chop the pulp finely.
2 Finely chop onions and garlic.
3 Blanch tomatoes and remove skin, seeds and finely chop.
3 Blanch tomatoes and remove skin, seeds and finely chop.
4 cut red bell peppers in to thin fine long strips
5 cook rice in boiling salted water till done.
6 Heat oil and fry brinjal's outer covering till nearly done, remove put aside.
7 In same oil add chopped onions and garlic, sweat for a few minutes.
8 Add chopped brinjal pulp, add seasonings & cook till done.
9 Add tomatoes and bell peppers, continue to cook till tender and done.
10 finally add rice and mix well.
11 Fill the mixture in to brinjal skin, dot with butter and glaze it under salamander.
12 serve garnished with thin tomatoes slices along with parsley.
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