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

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.

Parsi Cuisine

Rita Kapadia is a cook, baker and author. She acquired a reputation for being a good cook after entertaining dinner guests for more than 30 years, and her husband encouraged her, telling her that she should write a cookbook. In 1999 this website was established ! Over time, millions of people have visited the ParsiCuisine.com site, YouTube.com/parsicuisine channel and other social media in search of Parsi and Indian recipes. Cookbooks are published and printed in USA and available on Amazon worldwide. Thanks for visiting. http://www.ParsiCuisine.com

AboutParsi Cuisine

3 Comments

Love these delicious & tender eggplants!

Thanks 🙂

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 says:

October 31, 2018 at 5:47 am

Love these delicious & tender eggplants!

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Rita says:

October 31, 2018 at 8:57 am

Thanks 🙂

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cookingwithauntjuju.com says:

November 3, 2018 at 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.

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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.

Parsi Cuisine

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3 Comments

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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.

Parsi Cuisine

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