Local Family Side dish

Stuffed Batu with Green Gram

Name: Stuffed Batu with Green Gram
Prep time: PM16.00T
Cook time: PM4.00T
Total time: PM30.00T
Cuisine: Local
Ingredients: 250 g Thalana Batu (Thai Eggplant); 100 g Green Gram; 1 packet MAGGI Rasa Musu; 4 Mediums Chopped Onions; 1 Capsule Green chilis; 1 Clove Garlic; 5 g Pandan Leaves; 2 g Curry Leaves; 0.25 tsp Curry powder; 2 tsp MAGGI coconut milk powder; 4 oz Salt; 1 tsp Oil; coconut

30Min

Intermediate

Ingredients

1 portions

250 g

Thalana Batu (Thai Eggplant)

100 g

Green Gram

1 packet

MAGGI Rasa Musu

4 Mediums

Chopped Onions

1 Capsule

Green chilis

1 Clove

Garlic

5 g

Pandan Leaves

2 g

Curry Leaves

0.25 tsp

Curry powder

2 tsp

MAGGI coconut milk powder

4 oz

Salt

1 tsp

Oil, coconut

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Nutrition Value

Energy

376.7 kcal

Protein

50.28 g

Carbohydrates

208.68 g

Fiber

53.16 g

Sodium

3183.94 mg

Fats

27.95 g

Information per serving

1st Step

6 Min

Wash the Thalana Batu well, roll it between your palms to soften it.

2nd Step

10 Min

Once softened make two small incisions with a sharp knife on the bottom of each Thalana Batu in the shape of a cross. Use this incision to remove all the seeds and wash each one well.

3rd Step

4 Min

Next, add oil as desired into a pan and temper all the remaining items, and then add the boiled and mashed Green Gram to the pan. Finally, add the MAGGI Coconut Milk and the pack of MAGGI Rasa Musu to the pan. Stir until everything is thoroughly mixed.

4th Step

10 Min

Once the mixture has cooled, stuff the Thalana Batu with the prepared Green Gram mixture. In a separate pan prepare a traditional kiri hodi (coconut milk gravy), place the stuffed Thalana Batu in the kiri hodi and simmer on a low flame until cooked.

1st Step of 4

Wash the Thalana Batu well, roll it between your palms to soften it.

2nd Step of 4

Once softened make two small incisions with a sharp knife on the bottom of each Thalana Batu in the shape of a cross. Use this incision to remove all the seeds and wash each one well.