Baigan Ravaiya (Gujarati-Style Stuffed Aubergines)

Aubergines stuffed with crushed peanuts-spices mixture and then slow cooked along with potatoes in an aromatic gravy.

Time: 30 minutes

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Serves: 4

Ravaiya
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Ingredients

  1. Ingredients for the stuffing:
  2. 1/2 cup coarsely ground peanuts
  3. 2 tablespoons finely chopped coriander leaves
  4. 1 teaspoon sesame seeds
  5. 1 tablespoon besan (chickpea flour/gram flour)
  6. 1 tablespoon garlic paste
  7. 1 teaspoon ginger paste
  8. 1 teaspoon green chilli paste
  9. 1 tablespoon oil
  10. 11/2 tablespoons coriander powder
  11. 1/2 tablespoon cumin powder
  12. 1/2 tablespoon turmeric powder
  13. 1 tablespoon red-chilli powder
  14. 1/2 teaspoon asafoetida (hing)
  15. Salt to taste
  16. Other Ingredients:
  17. 6-7 small baigan (aubergine/eggplant/brinjal)
  18. 3 medium-sized potatoes
  19. 2 tablespoons oil

Method

  1. Combine all the ingredients for stuffing along with 1 tablespoon of water in a bowl. Mix well to make a thick paste.
  2. Remove the stem of each aubergine (baigan). Make two slits crossing each other at the bottom of each aubergine (baigan) without cutting all the way through so that each aubergine (baigan) gets divided into 4 parts joined at the stem.
  3. Stuff each aubergine with the prepared masala paste.
  4. Peel the potatoes and cut each of them into 4 pieces.
  5. Heat oil in a pressure cooker. Add the stuffed aubergines and the potatoes. Add 1 cup water and close the lid of the pressure cooker. Pressure cook on medium heat for 2 whistles. Reduce the heat to low and cook for 5 minutes.
  6. Serve hot with roti or khichadi .

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