Stuffed Brinjals/Aubergines

Brinjals stuffed NG

Stuffed brinjals /aubergines /egg plants

In this recipe ground nuts and sesame seeds and coconut gratings are used for making stuffed baby brinjals /aubergines /egg plants.

Prep time: 15 minutes

Cook time: 35 minutes

 Course: main

Cuisine: Maharashtra

Serves: 4

Ingredients :

  • 200 gms brinjals /aubergines /egg plants
  • 1 medium size onions, finely chopped
  • 1 tomato medium size, finely chopped
  • 1 cup water
  • 1 tsp salt or / salt to taste
  • 1/4 tsp asafoetida/hing
  • 3 tbsp oil
  • 2 tbsps Coriander leaves, finely chopped

For the filling

  • 1/4 cup peanuts, roasted
  • 1 tbsp sesame seeds
  • 3 tbsp fresh coconut, finely desiccated
  • 6 garlic cloves, finely chopped or crushed well
  • 1 tsp ginger, finely grated
  • 1/4 tsp haldi/ turmeric powder
  • 1/4 tsp Fenugreek /methi powder
  • 2/3 tsp red chili powder
  • 1tsp coriander powder/dhania powder
  • 1 medium size onions, finely chopped
  • 1tsp aamchoor / dry mango powder
  • ½ tsp cumin seeds, roasted and powdered

Method:

Step 1.

Wash the brinjals /aubergines /egg plants well, Slit the brinjals /aubergines /egg plants, lengthwise, into four, but leave the stems on, so the brinjals /aubergines /egg plants remain joined at the stem and soak in salted water for 20 minutes.

Step 2.

Dry roast the peanuts first, when they start to become light brown, add the sesame seeds followed by desiccated fresh coconut. Roast these ingredients till all of them are light brown. Switch off the stove.

Step 3.

When the coconut, peanuts and sesame seeds cool down, put in a grinder, add one finely chopped onion , ginger, garlic, grind to a smooth paste with little water. Take it out in a mixing bowl.

Step 4.

Add salt , jeera powder, dhania powder, garam masala powder, red chili powder , fenugreek /methi powder and turmeric powder to the ground masala paste and mix well.

Step 5.

Stuff each brinjal/aubergine /egg plant with this ground masala. Keep aside.

Step 6.

In a skillet /pan heat oil, add one finely chopped onion and fry them till they turn transparent.

Step 7.

Add the pureed tomato to the lightly fried onions and fry for 2-3 minutes. keep on stirring continuously Add the stuffed brinjals to the skillet / pan fry for few minutes. Add water, and cover and cook for 20-25 minutes.

Step 8.

Switch off the stove. Garnish with coriander leaves and serve hot with bajra / Millet flour rotis, rice or puris.

Possible health benefits of consuming eggplant:

Consuming fruits and vegetables of all kinds has long been associated with a reduced risk of many lifestyle-related health conditions. Many studies have suggested that increasing consumption of plant foods like the eggplant decreases the risk of obesity and overall mortality, diabetes, heart disease and promotes a healthy complexion and hair, increased energy and overall lower weight.

Heart health

The fiber, potassium, vitamin C, vitamin B-6, and phytonutrient content in eggplants all support heart health. According to the American Journal of Clinical Nutrition, eating foods containing flavonoids is affiliated with a lower risk of mortality from heart disease. Consuming even small quantities of flavonoid-rich foods may benefit human health.2

Several studies show that consumption of the flavonoids known as anthocyanins has played a major role in lowering risk of cardiovascular disease. One particular study revealed that those who consumed more than three servings of fruits and vegetables per week containing anthocyanins had 34% less risk of heart disease than those who consumed less. In another clinical study, researchers found that increased intake of anthocyanins was associated with significantly lower blood pressure.3

Blood cholesterol

Research on the effects of eggplant consumption in animal studies has shown that rabbits with high cholesterol that consumed eggplant juice displayed a significant decrease in weight and blood cholesterol levels.5

Laboratory analyses of the phenolic compounds in eggplant reveal that the vegetable contains significant amounts of chlorogenic acid, which is one of the most powerful free radical scavengers found in plants. Chlorogenic acid has been shown to decrease LDL levels, and also serves as an antimicrobial, antiviral, and anticarcinogenic agent.4

Cancer

Polyphenols in eggplant have been found to exhibit anti-cancer effects. Anthocyanins and chlorogenic acid function as antioxidants and anti-inflammatory compounds. They protect body cells from damage caused by free radicals and in turn prevent tumor growth and invasion and spread of cancer cells. They also stimulate detoxifying enzymes within cells and promote cancer cell death.3

Cognitive function

Findings from animal studies suggest that nasunin, an anthocyanin within eggplant skin, is a powerful antioxidant that protects the lipids comprising cell membranes in brain cells from free radical damage. It has also been proven to help facilitate the transport of nutrients into the cell and wastes out.6

Research has also shown that anthocyanins inhibit neuroinflammation and facilitate blood flow to the brain. This helps prevent age-related mental disorders and also improves memory.3

Weight management and satiety

Dietary fibers are commonly recognized as important factors in weight management and loss by functioning as “bulking agents” in the digestive system. These compounds increase satiety and reduce appetite, making you feel fuller for longer and thereby lowering your overall calorie intake. Since eggplant is already low in calories, it makes a great part of a healthy, low-calorie diet.

Ref. http://www.medicalnewstoday.com/articles/279359.php

Tamarind chutney

Tamarind chutney.JPGTamarind / Imli Saunth /chutney

Hi friends! This unusual sweet and sour chutney is the authentic sweet and tangy Tamarind Chutney/saunth with soaked tamarind / imli blended with spices.

Preparation Time : 30-45 minutes

Cooking time : 25-30 minutes

Servings : 4

Ingredients:

  • 200 gms tamarind /Imali seeded
  • 300 gms jaggery / Gur broken into small pieces
  • 1 tsp Salt /or salt to taste
  • 1 tsp black Rock Salt / Kala Namak (black Rock Salt powdered),
  • 1 tsp Sounth / ginger powder
  • ¼ tsp Black pepper powder / Kali mirch powder
  • ¼ tsp Red Chili powder
  • 2 tsp  Roasted cumin /Jeera Powder
  • 2 tbsp dry dates, cut into small pieces
  • 1 tbsp kishmish
  • 4 1/2  – 5 cups water

Method:

Step 1.

Soak the tamarind in four cups of water for two- three hours. Mash well and then strain into a pulp. Keep aside.

Step 2.

Add water to the tamarind pulp to thin it down to a pouring consistency.

Step 3.

Add the jaggery / Gur, table salt, black salt, Sounth / ginger powder, Black pepper powder, Red Chili powder, roasted cumin /Jeera Powder  dry dates, and kishmish.

Step 4.

Cook  on medium flame till jaggery dissolves completely and the chutney gets little thick(not too thick).

Step 5.

Turn off flame and allow it to cool at room temperature.

Step 6.

Transfer prepared sweet and sour tamarind chutney to airtight container and store in refrigerator for up to one month for anytime use.

Note:  This Chutney thickens more on cooling so check for consistency while cooking. Tamarind chutney (Imali chutney/ saunth), a delicious sweet and sour  sauce, goes very well with almost all Indian snacks. It is a must have chutney / sauce for making delicious pani puri and bhel puri.

Health Benefits of Tamarind:

Digestive Health: Tamarind has long been considered a natural laxative, and its dietary fiber content probably has something to do with it. Eating tamarind as a fruit or as a spice can increase the efficiency of your digestive system, while the fiber can bulk up your stool, making it move through the smooth muscles of the intestinal tract easier.

Heart Health:  The fiber content in tamarind certainly has something to do with the reduction in cholesterol, since it is known to scrap excess LDL cholesterol from the veins and arteries. The potassium in tamarind may be responsible for the reduction in blood pressure, since it is known as a vasodilator that reduces the stress on the cardiovascular system. The impressive level of vitamin C in tamarind also may have something to do with it as well, since vitamin C is an antioxidant compound that can reduce the impact of free radicals, those pesky byproducts of cellular metabolism that have been linked to heart disease and a number of other health conditions.

Circulation: Tamarind is a very good source of iron, and a single serving can provide more than 10% of your daily requirement. A healthy supply of iron in the body guarantees the proper red blood cell count in the body, which can ensure appropriate oxygenation of different muscles and organs that need oxygen to function properly.

Nerve Function: One of the most significant vitamin elements of tamarind is the B complex. Thiamine, one of the most important parts of that vitamin family, is found in high quantities within tamarind. Thiamine is responsible for improving nerve function, as well as muscle development, which can help you remain active, maintain your reflexive, and stay strong.

Weight Loss: One of the unique compounds that can be extracted from tamarinds or gained as a benefit from it when used as a spice is called hydroxycitric acid (HCA). HCA is connected to weight loss because it has been shown to inhibit an enzyme in the body that specifically helps store fat.

Manage Diabetes: Along with its ability to stop weight gain, inhibiting that enzyme, alpha-amylase mainly stops carbohydrates from being absorbed, which are easily converted to simple sugars or fats.

Anti-Inflammatory Capacity: The essential oils of tamarind have been connected to a number of anti-inflammatory abilities, including the reduction of joint pain and inflammation, arthritis, rheumatic conditions, and gout.

Immune System: High levels of vitamin C, as well as other antioxidant effects in the essential oils make tamarind a wonderful way to boost your immune system and ensure long-term health from microbial and fungal infections. It also reduces the occurrence of parasites in the body due to its antiseptic and antimicrobial effects. It has specifically been linked to eliminating stomach worms in children in tropical areas where tamarind in cultivated.

A Few Words of Caution: The main concern is that tamarind lowers blood pressure and is a blood thinner, so it can be difficult to reduce bleeding in case something happens. If you are taking aspirin or other blood thinners, be careful if you ingest an excessive amount of tamarind.

Ref.https://www.organicfacts.net/health-benefits/herbs-and-spices/tamarind.html

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.