Eggplant Ravaiya

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Ingredients
  • 6 Baby eggplants
  • 3 Baby potatoes (washed and quartered)
  • 2 tbsps Oil
  • 1 tsp Cumin seeds
Stuffing
Ingredients
  • ¼ cup Raw peanuts (coarsely ground)
  • 1 tbsp Besan
  • 4 tsps Ground coriander/cumin mix
  • ½ tsp Red chili powder (or to taste)
  • 1 tsp Salt (or to taste)
  • 2 tsps Sugar or gor
  • ¼ tsp Ground cinnamon
  • ¼ cup Green coriander (finely chopped)
  • ¾ tsp Garlic (crushed)
  • ½ tsp Ginger (crushed)
  • ¼ tsp Turmeric
  • 1 tsp Lemon juice
  • ⅛ tsp Asafoetida (hing)
  • 2 tbsps Oil
  • Green coriander (chopped, for garnish)
Instructions
  1. Wash and make 4 slices in the eggplants, from the bottom and almost to the tip, keeping the stem intact.
  2. Mix stuffing ingredients together and stuff in the eggplants in between the slices.
  3. In a wide saucepan or pressure cooker, heat 2 tbsp oil, add 1 tsp cumin seeds and arrange the stuffed eggplants plus the potatoes.
  4. Pour 1 cup of hot water and pressure cook for 3 whistles.
  5. Open when cool.
  6. Or simmer in a covered saucepan on medium heat until done.
  7. Garnish with chopped green coriander
  8. Note: add more water if required, there should be a generous amount of thick gravy, adjust the seasonings.