Baby Eggplants with Chutney

By Rita 3 comments

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.

3 Comments

cookingwithauntjuju.com

Nov 11, 2018, 11:38 am

For 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.

Rita

Oct 10, 2018, 8:57 am

Thanks 🙂

Megala

Oct 10, 2018, 5:47 am

Love these delicious & tender eggplants!

COMMENTS