Friday, February 5, 2010

Bharela Ravaiyya nu Shaak

I make stuffed eggplants quite regularly in my kitchen. Let's savor the Gujarati style today.

Bharela Ravaiyya nu Shaak
Stuffed Eggplant
4-5 small eggplants
4-5 small potatoes
salt to taste

**Grind to a smooth paste
2 green chilies
1" ginger, peeled
3 garlic cloves
salt to taste

For the stuffing -
1 cup chopped cilantro/coriander leaves
1 tbsp coriander-cumin seed powder
**Ginger-garlic-chili paste from above
1/2 tsp turmeric powder
2 tsp Gujarati Garam Masala

1 tbsp oil
1/2 tsp turmeric powder

1. Wash eggplants and potatoes. Peel the potatoes. Stem the eggplants. Slit both the vegetable in quarters without breaking them completely.
2. Mix all the ingredients for stuffing. Carefully stuff the stuffing into eggplants and potatoes without breaking the vegetables.
3. Heat oil in a prestige pressure pan. Add turmeric powder. Saute till the oil becomes yellow. Carefully place the stuffed eggplants and potatoes in a single layer. On a low flame let them cook for 2 minutes. Flip the vegetables and again cook for about 2 minutes. They should become a little brown.
4. Add 3/4 cups water. Bring to boil. Close the lid. Pressure cook for 3-4 whistles.
5. Let the pressure drop of its own. Now open the lid and let it simmer for about 5-7 minutes, making sure that the vegetables are cooked. However, the veggies should still be able to hold their shape.

Note -
1. Small eggplants used for stuffing are called Ravaiyya in Gujarati.
2. The curry needs to have a little gravy so add water and bring to boil if the water is evaporated in the pressure cooking process.
3. I have substantially reduced the amount of oil.


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