Stuffed Batu with Green Gram
This dish has been optimized for 1 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
1st Step6 Min
2nd Step10 Min
3rd Step4 Min
4th Step10 Min
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.
3rd Step of 4: Thalana Batu (Thai Eggplant) , Oil, coconut, MAGGI coconut milk powder, MAGGI Rasa Musu
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 of 4
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.