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.
Rita Jamshed Kapadia
Many thanks for your visit today from author Rita Jamshed Kapadia. Rita's Mega Cookbook "Parsi Cuisine Manna of the 21st Century" and 11 cookbooks in the Parsi Cuisine Series are available on Amazon.com Buy the printed Paperback or read the eBook Worldwide. To order autographed cookbook, email Rita@ParsiCuisine.com If you have purchased and cooked a dish from any of her cookbooks, please leave a review/comment here or on Amazon.