Raveya
Introduction
About this Recipe
By: Mayuri
Source: Kitchen1112.com
Ba has been giving her garden some real love and care and with all this beautiful rain that we have been blessed with (sorry Cape Town) everything is growing with abundance. So forgive me if you are inundated with brinjal posts! This is another one of Ba’s bests, seriously I could have a big bowl of nachos in front of me and if I hear that this meal is cooked I’m most definately going next door for lunch!
It is best served with rotli because it’s quite dry but if you are me you make rice and raita (yogurt based gravy) and make a fantastic meal for yourself.
Raveya
Servings
3
Prep:
15min
Cook:
40min
Difficulty:
Medium
Ingredients
- 6 exotic (baby) brinjals
- 6 baby potatoes
- 1/4 cup ground peanuts
- 1/2 cup peas -zapped up or mashed
- 1/4 cup dessicated coconut
- 2 Tbsp sesame seeds
- 1 cup fresh corriander (dhania)
- 1 tsp lemon juice
- 2 Tbsp oil
- 1/2 tsp crushed garlic
- 1/2 tsp crushed ginger
- green chillies to your taste
- salt to your taste
- 1/4 tsp turmeric
- 2 tsp dried crushed corriander (dhania)
Directions
Step 1
Before making your filling wash and cut into the brinjal and potatoes. Cutting from the bottom in an X shape being careful not to cut off anything. See pictures above.
Step 2
Place them into a bowl of water with a little salt and leave. This allows them to expand a bit which will make stuffing them easier.
Step 3
In a pan with the oil hot add in sesame seeds, dessicated coconut, peas and ground peanuts. Add in and braise with all the spices and fresh coriander.
Step 4
Add lemon juice, mix and allow to cool.
Step 5
Once cooled stuff into the the baby brinjal and the potatoes.
Step 6
In an oiled pan add in stuffed baby brinjals and potatoes cover and cook on low heat turning every 5- 10 mins until cooked.
Step 7
Serve hot with Rotli.