Eggplant Recipes Vegetable VegetarianBaby Eggplants with ChutneyRitaupdated on December 23, 2019December 23, 2019 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. Rita Purchase Link. Copy and Paste in browser - https://www.amazon.com/stores/Rita-Jamshed-Kapadia/author/B00I2V9KKA Sharing is CaringClick to share on Facebook (Opens in new window)Click to share on Instagram (Opens in new window)Click to email a link to a friend (Opens in new window)Click to share on Twitter (Opens in new window)Like this:Like Loading... Related
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. Loading...
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.