Ringan na Ravaiya | Stuffed Aubergine Curry | Bharwa Baigan | Gujarati Ravaiya | Best Ravaiya Recipe

I love the way my mum makes this traditional curry...I say traditional because my grandma taught her how to make it, so it's a recipe that has been passed down generation to generation!

This recipe is simple, tasty and easy to make, as well as being vegan! It's cooked on the stove top, but you can use the pressure cooker and pressure cook it for 4-5 minutes before adding the sugar and garam masala if you wish.

Do give this recipe a try as I think you'll really enjoy it! From my grandma's kitchen to yours!

https://youtu.be/GQ8tjJytW44

Ringan na Ravaiya Recipe Cooking Time:40 Minutes (Approx)

Serves 2-3 People INGREDIENTS

• 5 Baby Aubergines (round not long) 230g

• 3 Small Potatoes 200g

• 1 Bunch Spring Onions 100g

• 2 Small Tomatoes 185g

• 1/4 Cup Raw Peanuts 45g

• 3 TBSP Chickpea Flour (Besan) 20g

• 1 TBSP Ginger-Garlic-Chili Paste

• 1/4 tsp Red Chili Powder

• 1/4 tsp Turmeric

• 1 tsp Coriander-Cumin Powder

• 1 - 1 1/4 tsp Salt1 TBSP Oil (for stuffing mixture)

• 4 TBSP Oil (for tempering)

• 1/4 tsp Mustard Seeds

• 1/4 tsp Hing (Asafoetida)

• 2-3 tsp Sugar

• 1/2 tsp Garam Masala

• Chopped Coriander to Garnish

METHOD

Tip: Buy fresh, mini aubergines that are round in shape. Don't buy the thin, long, baby aubergines as they do not taste very good (almost bitter). Also, make sure the aubergines are similar in size.

Wash all the vegetables and keep them aside.

Peel the potatoes, chop the spring onions and grind the peanuts in to a coarse texture.

In a large bowl, mix the masala to stuff the aubergines: the chopped Spring Onions, ground Peanuts, 3 TBSP Chickpea Flour , 1 TBSP Ginger-Garlic-Chili Paste, 1/4 tsp Red Chili Powder, 1/4 tsp Turmeric, 1 tsp Coriander-Cumin Powder, 1 - 1 1/4 tsp, Salt and 1 TBSP Oil.

Mix this by hand and then leave it to rest while you grind or puree the tomatoes. This will allow the springs onions to release a little moisture and the stuffing mix to soften up a bit.

Prepare the aubergines and potatoes by putting a 'X' in them halfway through as shown in the video. You don't want to slit them too deep otherwise they will break when you stuff them. Place them into a bowl of water so they don't darken on the inside.

Remove the aubergines from the water one at a time and using a teaspoon, carefully fill the aubergines with a little stuffing mixture. Don't over-fill them otherwise they will break. Keep them aside. If you can fill the potatoes, do so. Otherwise, just keep them aside.

Note: You will likely have some stuffing mix left over. Keep this aside.

Heat up a large, shallow pan with a lid on a medium heat.

Tip: Traditionally, this curry is always made in a large shallow pan so that the vegetables can cook with plenty of room and avoid sitting on top of one another, causing them to break.

Add 4 TBSP Oil to the pan and let it heat up for a few minutes.

Add 1/4 tsp Mustard Seeds and let them pop. Have a lid handy!

Then, once the Mustard Seeds have popped (or the popping slows down) add 1/4 tsp Hing (Asafoetida). Let it sizzle for a few seconds.

Add the pureed Tomatoes and the remaining stuffing mixture. Stir to mix this together.

Place the stuffed aubergines and potatoes on top of the tomato mix. Add enough water to just about cover the stuffed vegetables. Gently mix the sauce, being careful not to break the aubergines.

Note: The curry may seem watery at this point, but it will thicken as it cooks.

Cover and let this cook for about 15-20 minutes. Keep an eye on the curry as it may overflow due to the Chickpea Flour in the mixture.

Cook until the potatoes are 5-10 minutes from being cooked through. At this point, add 2-3 tspn Sugar and mix it in. Taste the curry and adjust the seasoning as needed. Cover and let the curry cook for a further 5-10 minutes, until the potatoes are cooked completely.

When the potatoes are cooked through, turn off the heat and sprinkle 1/2 tsp Garam Masala over the curry.

Garnish with plenty of chopped Coriander.

Note: If you're not serving this immediately, gently stir in the Coriander so it doesn't go dark or wait to garnish it until you are ready to serve.

Enjoy this delicious curry with hot Roti or Puri, Basmati Rice, Kadhi and Apple Chhundo!

ENJOY!!