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Raw Mango Stuffed Baby Eggplants
Raw Mango Stuffed Baby Eggplants

Before you jump to Raw Mango Stuffed Baby Eggplants recipe, you may want to read this short interesting healthy tips about Energy Enhancing Snacks.

We all know that consuming healthy snacks can help us really feel better within our bodies. Increasing our intake of well balanced meals while decreasing the intake of unhealthy ones plays a role in a more healthy feeling. Eating more fresh vegetables helps you feel better than eating a portion of pizza. Sometimes it’s hard to find healthy foods for treats between meals. Shopping for snack foods can be a struggle because you have countless options. Why not try some of the following nutritious snacks the next time you need some extra energy?

Whole grain snacks are an superb choice for a fast healthy snack. A bit of whole wheat toast, as an example is a great snack in the early morning. When you have to have a fast treat on your way out the door, don’t forget to look for whole grain chips, pretzels, and crackers. Whole grains are generally better than highly processed grains included in white bread.

There are lots of healthy snacks you can choose that don’t involve a lot of preparation or searching. Determining to live a healthy life style can be as easy as you want it to be.

We hope you got insight from reading it, now let’s go back to raw mango stuffed baby eggplants recipe. To cook raw mango stuffed baby eggplants you need 8 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to cook Raw Mango Stuffed Baby Eggplants:
  1. Take 8-10 small eggplants, slit crosswise
  2. Provide 1/2 cup roasted chana dal, powdered
  3. You need 1/2 small mango, grated
  4. Use to taste salt
  5. Use 1 tbsp. toasted sesame seeds
  6. Take 1 tsp. red chilli powder
  7. Take 1 tsp. roasted cumin powder
  8. Provide as needed oil to shallow fry
Instructions to make Raw Mango Stuffed Baby Eggplants:
  1. In a bowl, combine together all the above mentioned ingredients (except eggplants and oil) with some water to form a paste. Now stuff it in all the slit eggplants.
  2. Heat oil in a pan & carefully place them on it and sprinkle some salt over it.
  3. Cover and cook on a low flame by turning them with a spoon / fork at intervals. Sprinkle water too as and when needed.
  4. When the eggplants turns soft and are cooked, switch off the flame and gently transfer them to a serving dish.
  5. Serve as a side dish with either rice or chapattis.

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