How to Prepare Delish Raw Mango Stuffed Baby Eggplants

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

We are all aware that consuming healthy foods can help us truly feel better inside our bodies. When we eat more healthy meals and less of the bad ones we usually feel much better. A salad helps us feel a lot better than a piece of pizza (physically anyway). Sometimes it's tough to find healthier foods for treats between meals. Shopping for goodies can be a challenge because you have countless options. Why not try one of the following wholesome snacks the next time you need some extra energy?

Have a shot at eating almonds if you do not suffer from nut allergies. As an all-in-one power booster, almonds offer you many health advantages. These kinds of nuts contain lots of vitamins E, B2, and manganese. They generally do, however, come with tryptophan-the same enzyme which makes you tired after eating turkey. Having said that, you won't need a nap after eating almonds. These nuts loosen up the muscles and provide a general sense of comfort. Almonds typically give you a general increased feeling of well-being.

A large selection of quick health snacks is easily available. Being healthy and balanced doesnt need to be a battle-if you let it, it can be quite uncomplicated.

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

The ingredients needed to cook Raw Mango Stuffed Baby Eggplants:

1. Use 8-10 of small eggplants, slit crosswise.
2. Get 1/2 cup of roasted chana dal, powdered.
3. Prepare 1/2 of small mango, grated.
4. Use to taste of salt.
5. Take 1 tbsp. of toasted sesame seeds.
6. Take 1 tsp. of red chilli powder.
7. Use 1 tsp. of roasted cumin powder.
8. Take as needed of oil to shallow fry.

Steps 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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