Dolma brinjal with rice stuffing. Dolmathakia me Kima: Stuffed Grape Leaves With Meat and Rice. The name comes from the Turkish word dolma, meaning "stuffed;" and aki means "little one," so a dolmathakia is literally a little-stuffed wrap. Greek Grape Leaves Stuffed with Rice and Herbs (Dolmadakia).
Our today's recipe is Beguner dolma or Brinjal dolma or Dahi Baigun or Bengali vegetable recipe. to get more video please.
A Greek classic, stuffed grape leaves make a great appetizer for parties.
Brine-packed grape leaves are available in many grocery stores.
You can have Dolma brinjal with rice stuffing using 7 ingredients and 4 steps. Here is how you cook that.
Ingredients of Dolma brinjal with rice stuffing
- Prepare 1/2 cup of washed rice.
- You need 1 of scooped brinjal.
- It's 1 of chopped tomato.
- Prepare 1 of chopped onion.
- Prepare leaves of Few mint.
- It's 2 tbsp of lemon juice.
- Prepare of as per taste Salt.
Fold the left and right sides over the filling. Serve brinjal fry with rice, ghee and sambar. Always choose tender brinjals that are fresh without any bruises. Brinjal fry is a simple side dish made by stir frying eggplants with spices.
Dolma brinjal with rice stuffing step by step
- First, cut the brinjal from top and from bottom and scoop out the flesh from brinjal..
- In a bowl put soaked rice tomato-onion Chilli paste and salt mix well. Now fill this mixture into brinjal and cover it with tomato slice..
- In a Glass put lemon juice water salt and black pepper.. Dip is ready..
- Put a wok on gas and put this dip in wok and place brinjal in a wok. And lid it and cook it for 20 mins Dolma is ready..
This andhra style brinjal fry tastes delicious and can be served with rice or roti. Dolma stuffed with rice and meat - greek traditional appetizer. Emirelli Dolmas Stuffed Grape Leaves with Rice, Mediterranean Herbs in Extra Virgin Olive Oil - Super Tasty Ready to Eat Vegan Rolls - Traditional I am Greek and have a lot of Dolmas. Just remember to rinse off the oily brine and sprinkle with lemon juice just. Brinjals or eggplant or aubergine also known as baingan in Hindi, badne kai in Kannada, vankaya in Telugu , begun in Bengali, vangi in Marathi and vangan in Sindhi is common vegetable available throughout the year.