Baby Eggplants with Chutney
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.
Ingredients
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
3 onions
2 inch piece ginger
6-8 cloves garlic
6-8 dried red chilies
1 tsp turmeric
1 tbsp dhansak masala powder
Method
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.
Megala
Oct 10, 2018, 5:47 amLove these delicious & tender eggplants!
Rita
Oct 10, 2018, 8:57 amThanks 🙂
cookingwithauntjuju.com
Nov 11, 2018, 11:38 amFor some reason I don’t cook eggplants much. Stuffing them with a spicy chutney sounds like a wonderful and flavorful idea. Thanks for bringing your stuffed eggplants to Fiesta Friday.