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Ringan Ravaiya
4 serving
Also known as
'Parsi Style Stuffed Eggplants'.
Ingredients
Instructions
Instructions
5 minutes
1.
1.
Grind the coconut, onion, turmeric, ginger, and masala to form a coarse paste.
5 minutes
2.
2.
Stuff the mixture into the eggplants.
5 minutes
3.
3.
Heat the oil in a large pan over low heat. Add eggplants and fry until soft.
5 minutes
4.
4.
Transfer eggplant to a pressure cooker and cook at high pressure for 5 minutes.
5.
Return eggplant to pan, add coconut milk and tamarind water and simmer 5 minutes, taking care not to break the eggplant.
Made with 1 Tbsp. tamarind concentrate plus 1 c. water; dried shredded coconut; and red onion. The flavor is fine, but not particularly remarkable. It makes a decent side, but it seems to be missing something. I don't know that I would call these 'stuffed' eggplants, except for in the sense that they were stuffed, before all the stuffing fell out. Perhaps the consistency of the stuffing wasn't right, but in any case the majority of the stuffing fell out and became part of the sauce.