Ringan Ravaiya Recipe (Parsi Style Stuffed Eggplant Recipe)
A vegetarian Parsi Recipes recipe with small brinjal (baingan / eggplant) - slit from top for stuffing, coconut milk, tamarind water. Ready in 1h 5m, serves 4.
Curated byKavya Sharma🇮🇳
- 1
We begin making the Ringan Ravaiya Recipe (Parsi Style Stuffed Eggplant) by washing the baingan (Eggplant) and making four slit in the middle
small brinjal (baingan / eggplant) - slit from top for stuffing(6) - 2
Make sure the stem stays intact
- 3
Using a blender or a mixer, blend all the ingredients that had to be ground to a coarse paste
- 4
Stuff the mixture into the eggplant till it is full
- 5
Heat a non-stick pan, add oil and then sauté the eggplant on a low heat till it becomes soft and the eggplantHeat the pressure cooker , add oil and then sauté the eggplant on a low heat till it becomes soft and cover it and cook it for 3 whistles by adding a little water
tamarind water(1 cup) - 6
This helps the eggplant to cook faster
- 7
Meanwhile in a mixing bowl, add the coconut milk, then add the tamarind pulp to it and squeeze out all the juice and extract from the tamarind
small brinjal (baingan / eggplant) - slit from top for stuffing(6)coconut milk(1 cup)tamarind water(1 cup)fresh coconut(1/2 cup) - 8
Once done strain the mixture
- 9
Add this mixture to a non-stick pan and then add the cooked eggplant
- 10
Simmer for 5 minutes
- 11
Taking care that the eggplant is not broken
- 12
Serve your tasty Ringan Ravaiya Recipe (Parsi Style Stuffed Eggplant) with some Phulka or steamed rice
small brinjal (baingan / eggplant) - slit from top for stuffing(6)
Nutrition Facts
Per serving
Rate this recipe
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Ringan Ravaiya Recipe (Parsi Style Stuffed Eggplant Recipe)
A vegetarian Parsi Recipes recipe with small brinjal (baingan / eggplant) - slit from top for stuffing, coconut milk, tamarind water. Ready in 1h 5m, serves 4.
Curated byKavya Sharma🇮🇳
Directions
12 steps- 1
We begin making the Ringan Ravaiya Recipe (Parsi Style Stuffed Eggplant) by washing the baingan (Eggplant) and making four slit in the middle
small brinjal (baingan / eggplant) - slit from top for stuffing(6) - 2
Make sure the stem stays intact
- 3
Using a blender or a mixer, blend all the ingredients that had to be ground to a coarse paste
- 4
Stuff the mixture into the eggplant till it is full
- 5
Heat a non-stick pan, add oil and then sauté the eggplant on a low heat till it becomes soft and the eggplantHeat the pressure cooker , add oil and then sauté the eggplant on a low heat till it becomes soft and cover it and cook it for 3 whistles by adding a little water
tamarind water(1 cup) - 6
This helps the eggplant to cook faster
- 7
Meanwhile in a mixing bowl, add the coconut milk, then add the tamarind pulp to it and squeeze out all the juice and extract from the tamarind
small brinjal (baingan / eggplant) - slit from top for stuffing(6)coconut milk(1 cup)tamarind water(1 cup)fresh coconut(1/2 cup) - 8
Once done strain the mixture
- 9
Add this mixture to a non-stick pan and then add the cooked eggplant
- 10
Simmer for 5 minutes
- 11
Taking care that the eggplant is not broken
- 12
Serve your tasty Ringan Ravaiya Recipe (Parsi Style Stuffed Eggplant) with some Phulka or steamed rice
small brinjal (baingan / eggplant) - slit from top for stuffing(6)
About this recipe
A vegetarian Parsi Recipes recipe with small brinjal (baingan / eggplant) - slit from top for stuffing, coconut milk, tamarind water. Ready in 1h 5m, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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