Eggplant Ravaiya
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, cover and cook on low heat until done or pressure cook on high for 3 whistles (9 minutes in IP).
5
Open when cool.
6
Garnish with chopped green coriander
7
Note: add more water if required, there should be a generous amount of thick gravy, adjust the seasonings.