RAVAIYA (CHUTNEY STUFFED BRINJALS)

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RAVAIYA (CHUTNEY STUFFED BRINJALS)

INGREDIENTS

CHUTNEY STUFFING

  • 1 coconut, grated
  • 1 bunch of coriander
  • 10 chillies
  • 2 garlic pods
  • 2 tablespoons cumin seeds (jeera)
  • 4 tablespoons lemon juice
  • 1 tablespoon vinegar
  • 1 1/2 tablespoons sugar
  • 2 teaspoons salt
  • 20 mint leaves

RAVAIYA

  • 20 dark purple baby brinjals
  • 1 1/2 teaspoons turmeric
  • 1 1/2 teaspoons red chilli powder
  • 2 teaspoons salt
  • 3 tablespoons oil

INSTRUCTIONS

  1. Take all the chutney ingredients and blend to make a smooth chutney using just enough water to make a smooth paste
  2. Wash the brinjals and in each make two slits lengthwise keeping the stems on
  3. Mix the turmeric, red chilli powder and salt and rub this masala into each of the brinjals
  4. Now take the chutney and stuff each brinjal with about a tablespoon of the chutney taking care to ensure the brinjals don't split
  5. Let these rest for about 30 minutes to ensure the masala seeps in
  6. In a pan heat the oil and shallow fry the brinjal to sear the skin lightly. I recommend using a broad deep pan so that you don't have to mix too much as this will cause the chutney stuffing to leak out
  7. Once the brinjals are seared, add in the remaining chutney along with a cup of water
  8. Cover and let the Ravaiya cook for about 15 - 20 minutes until the brinjals become tender
  9. If the chutney dries up add a little water. You want to end up with a thick consistency at the end so not too much though
  10. Serve hot with warm chapattis as a main or as a side with some Dhandar

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