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.
ParsiCuisine.com
Featuring my published cookbooks. “Manna of the 21st Century Parsi Cuisine” and other affordable paperbacks and ebooks. If you need assistance, please contact me Rita@ParsiCuisine.com to purchase. Available on Amazon. Thanks - Rita Jamshed Kapadia
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.
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.