30 Min
Intermediate
Stuffed Batu with Green Gram
Ingredients
1
portions
ingredient_quantity
recipe ingredient
250
g
Thalana Batu (Thai Eggplant)
100
g
Green Gram
1
packet
MAGGI Rasa Musu
4
Mediums
Onion
1
Capsule
Green chilis
1
Clove
Ginger and garlic paste
5
g
Pandan Leaves
2
g
Curry Leaves
0.25
tsp
Roasted curry powder
2
tsp
MAGGI coconut milk powder
4
oz
Salt
1
tsp
Oil
.
Nutrition Value
Carbohydrates
77.5 g
Energy
465.4 kcal
Fats
13.1 g
Fiber
24.6 g
Protein
15.5 g
Sodium
1198.9 mg
Sugars
36.1 g
Information per serving
Instructions
30 Minutes
-
1st Step
6 MinWash the Thalana Batu well, roll it between your palms to soften it. -
2nd Step
10 MinOnce 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 MinNext, 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 MinOnce 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.
