Stuffed Pickled Eggplant Rolls in Bhojpuri Style

Ingredients

In the Bhojpuri adaptation of Makdous, the pickled eggplants are stuffed with a flavorful mixture of Bhojpuri spices, herbs, and aromatic ingredients. The dish is cooked until tender, allowing the flavors to meld together and create a mouthwatering dish. The Bhojpuri version may also incorporate local spices and ingredients to add a unique touch to the dish. We alse have the original recipe for Makdous, so you can check it out.

• 10 pickled eggplants 10 pickled eggplants
• 1 cup (200g) boiled and mashed potatoes 1 cup (200g) boiled and mashed potatoes
• 1/2 cup (75g) finely chopped onions 1/2 cup (75g) finely chopped onions
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 2 tablespoons chopped coriander leaves 2 tablespoons chopped coriander leaves
• 1 teaspoon ginger-garlic paste 1 teaspoon ginger-garlic paste
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• Salt to taste Salt to taste
• Oil for frying Oil for frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 24g, 4g
• Protein: 3g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Rinse the pickled eggplants under running water to remove excess salt. Pat them dry with a kitchen towel.
2. 2.
   Slit each eggplant lengthwise, making sure not to cut them into two pieces.
3. 3.
   In a mixing bowl, combine the mashed potatoes, chopped onions, green chilies, coriander leaves, ginger-garlic paste, cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well to form a smooth stuffing mixture.
4. 4.
   Stuff each eggplant with the prepared mixture, gently pressing it inside the slits.
5. 5.
   Heat oil in a frying pan over medium heat. Carefully place the stuffed eggplants in the pan and fry them until they turn golden brown and crispy on all sides.
6. 6.
   Once cooked, remove the eggplants from the pan and place them on a paper towel to drain excess oil.
7. 7.
   Serve the Stuffed Pickled Eggplant Rolls hot as a main dish or as a side dish with rice or roti.

Treat your ingredients with care...

• Pickled eggplants — Rinse the pickled eggplants well under running water to remove excess salt before using them in the recipe.

Tips & Tricks

• If you prefer a spicier version, increase the amount of red chili powder or add a pinch of cayenne pepper to the stuffing mixture.
• Serve the Stuffed Pickled Eggplant Rolls with a side of mint chutney or yogurt for a refreshing contrast to the tangy flavors.
• For a healthier alternative, you can bake the stuffed eggplants in the oven instead of frying them. Simply brush them with oil and bake at 180°C (350°F) for 20-25 minutes or until they are cooked through and golden brown.

Serving advice

Serve the Stuffed Pickled Eggplant Rolls hot as a main dish or as a side dish with steamed rice or freshly made roti. Garnish with fresh coriander leaves for an added touch of freshness.

Presentation advice

Arrange the Stuffed Pickled Eggplant Rolls on a serving platter, garnish with a sprinkle of chopped coriander leaves, and serve with a side of mint chutney or yogurt. The vibrant colors of the dish will make it visually appealing and inviting.