Baby Eggplants with Chutney

By ParsiCuisine.com 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.

ParsiCuisine.com

Published Author of Parsi Cuisine Cookbooks on Amazon. Rita is a Parsi Zoroastrian, living in USA and cooking Parsi Foods and software development for this website. Rita has maintained this website since 1999. With roots from Ahmedabad, Navsari, Mumbai, Surat, India. Rita has created recipes that work in USA, UK, Australia and globally!

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3 Comments

Megala

Oct 10, 2018, 5:47 am

Love these delicious & tender eggplants!

Rita

Oct 10, 2018, 8:57 am

Thanks 🙂

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.

Comments