AMAZING RINGAN RAVAIYA | GUJARATI STUFFED AUBERGINE CURRY | Sanjana.Feasts

peanut powder

🥗Healthier: almond flour

💰Cheaper: sunflower seed meal

Almond flour provides a similar texture with fewer calories.

fresh coriander

🥗Healthier: parsley

💰Cheaper: dried coriander

Parsley is a lower-cost herb that can substitute fresh coriander.

Prepare the peanut masala stuffing by adding coarsely ground roasted red skinned peanuts to a bowl.

Add toasted chickpea flour, ground cumin, coriander seeds, salt, sugar, red chili powder, ginger and garlic paste, tomato puree, and tomato ketchup to the bowl.

Add a small pinch of bicarbonate of soda and chopped coriander leaves.

Carefully add smoking hot oil to the bowl and stir the mixture well to form a paste; set aside.

Trim the very tops of the stalks of the baby aubergines, keeping the stalks intact.

Use a sharp knife to slit the aubergines crosswise from the bottom, leaving the stalk area intact.

Place the slit aubergines in a bowl of cold water to prevent oxidation.

Stuff the aubergines carefully with the peanut masala mixture, using clean hands or a butter knife.

Reserve about two tablespoons of the filling for later.

Fit a large pan with a steaming basket and arrange the stuffed aubergines on top.

Fill the pan with hot water, ensuring it doesn't touch the aubergines, and cover with a tight-fitting lid.

Cook the aubergines for about 10 to 12 minutes or until tender.

For the tadka, heat oil in a large pan and add black mustard seeds, waiting for them to finish popping.

Next, add cumin seeds, asafoetida, the reserved filling mixture, chopped tomatoes, ground turmeric, red chili powder, and salt.

Cook the masala for one to two minutes, adding more water if it feels dry.

Once bubbling, place the cooked aubergines in the sauce and cover, taking care not to break them.

Heat everything through for about two minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens