How To Serving Recipe Methi Toovar Pigeon Peas stuffed Eggplant Delicious Perfect

Home cooking ultimate Methi Toovar (Pigeon Peas) stuffed Eggplant easy, delicious, practical.

12 ingredients, 6 steps, cooking Methi Toovar (Pigeon Peas) stuffed Eggplant

Good Evening every body, now you can make recipe Methi Toovar (Pigeon Peas) stuffed Eggplant with 12 ingredients and 6 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several stages that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 12 ingredients and 6 stages of easy cooking Methi Toovar (Pigeon Peas) stuffed Eggplant.

Ingredients for Methi Toovar (Pigeon Peas) stuffed Eggplant

1. It’s 1/4 cup : Toovar.
2. Prepare 1/4 cup : fresh methi leaves.
3. You need 1 tbsp : green lasun.
4. You need 1 tbsp : ginger garlic chilli paste.
5. It’s 1 tbsp : roasted besan.
6. You need 1 tsp : white sesame.
7. Prepare to taste : Salt.
8. Prepare 5-6 : small baingan.
9. You need 1 : bay leaf.
10. Prepare 1 : whole red chilli.
11. Prepare 2-3 tbsp : oil.
12. It’s Pinch : hing.

If all ingredients Methi Toovar (Pigeon Peas) stuffed Eggplant it’s ready, We’re going into the cooking stage. Below is how to preparing with relaxing.

Process Cooking Methi Toovar (Pigeon Peas) stuffed Eggplant

1. Wash the eggplant and keep it aside
   
2. First, crush the toovar and add into a bowl. Next add methi leaves, green lasun, chilli ginger garlic paste, besan, white sesame and salt to taste. Mix well
   
3. Now take the eggplant and slice in the middle. Make sure you don’t fully slice we just want to slice enough to put the filling in. Now put the mixture inside the cut eggplant.
   
4. Take a pan and add 2-3 tbsp oil and let it heat in medium heat. Now add bay leaf and whole red chilli with a pinch of hing.
   
5. Now add the stuff eggplant and cook in low medium heat.
   
6. Once cooked garnish with coriander and serve hot with roti and paratha.
   
7. Finish and Enjoy.

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