I like these little baby eggplants my mother used to stuff with chutney and tie with a string.
The Indian word for Eggplant is also Ravaiya, Vengnu, Aubergine or Brinjal.
8-10 small ravaiya (baby eggplant)
1 cup coconut milk, extracted from 1/2 coconut
50 grams tamarind soaked in warm water and pulp strained off
Oil for shallow frying
For the Chutney grind together
1 grated coconut
2 inch piece ginger
6-8 cloves garlic
6-8 dried red chilies
1 tsp turmeric
1 tbsp dhansak masala powder
Wash the raviaya and make 4 slits, while keeping the stem point intact fill the raviaya with the ground mixture of spices and salt.
Heat oil in a langree (broad based pan) add ravaiya and the left over ground mixture.
Lower heat, and add the coconut milk and tamarind mixture till ravaiya are cooked.
Tip: to keep the stuffing in place please tie the ravaiya with a thin string.
Surti Papri Chicken, Mutton or Lamb
(Vegetarians can leave the meat out)
2 lbs papri (surti Papri can be found in Indian Grocery Stores. Threaded and broken into 1 inch long pieces) see picture below
1 lb Mutton, Chicken or Lamb
3/4th tsp ajwain (bishop seed or called ajmo)
2 onions thinly sliced
2 whole pods of garlic, unpeeled or 10-12 cloves
2 potatoes quartered, unpeeled
3-4 baby brinjals slit in 4
5-6 tbsp oil
1/2 tsp turmeric pwd
2 tsp red chilly pwd
1 tsp ginger garlic paste
1/2 tsp green chilly paste or 2-3 green chillies chopped fine
Salt to taste
If possible Marinate all of the above ingredients for 2 hours for maximum taste!
In a heavy bottomed pan heat oil add onions and ajwain.
Fry onion till light golden in color.
Add ginger garlic paste, green chilli paste, all dry spices and salt.
Let all the spices sizzle, add the vegetables including garlic.
Let the veggies cook on a low flame for several minutes covered. Add water if it begins to dry up.
Check if vegetables are done, dry up all water.
Serve hot with wheat rotli / chappatis.
This recipe can also be made with mutton, you will need to add the mutton before the veggies and let it simmer till it absorbs the spices. Pressure cook for 2 whistles n dry up water after the meat is cooked thoroughly.
1lb Eggplant (also known as Vengnu or Baingan in India)
- 2 chopped onions
- 2 tsp Ginger/garlic paste
- 1 finely chopped green chilli
- 2 tsp Cumin Jeera seeds
- 3 sprigs of green garlic (I grow it )
- 1 green scallion chopped fine
- 1 tsp Salt or to taste
- 1 cup Yogurt and 2 tsp sugar
- 4 tbsp oil
- 1 bunch Coriander to garnish
- Cut the eggplant lengthwise and coat with oil and salt. Bake at 425 for 25 minutes. Skin should browned.
- Take off the skin off the eggplant and mash the pulp into paste and keep it aside.
- Take a wok and heat oil add cumin seeds and onion and saute till light brown.
- Add ginger/garlic paste, chopped scallions, green chilli.
- Add the eggplant pulp and saute some more.
- Next add the mashed baingan, salt to taste and mix it well and cook.
- Cook covered for 15 minutes, stirring occasionally. Small beads of oil on the side of the pan will appear when bhartu is ready with that fried flavor.
- Add yogurt and sugar, take off heat and serve immediately.
- Do not bring to a boil else the yogurt will separate.
- Garnish with coriander. Serve with Naan, Rotli or Khichri
- Instead of baking baigan/brinjal, wash properly, wipe and apply oil and put the gas on low and try to roast it completely, turning at times. When the skin starts cracking and its roasted completely, off the gas and then mash it up. Its tastes better