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:
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.
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.
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