Parsi Style Stuffed Eggplant (Ringan Raveya)
Description:
Ringan Raveya is a traditional Parsi recipe where eggplants (baingan) are cooked in a blend of aromatic Parsi masala, coconut, and onions. The eggplants are first pressure-cooked to enhance their flavor, then simmered in a rich coconut and tamarind gravy, allowing the spices to infuse deeply. This flavorful vegetarian dish pairs beautifully with flatbreads or rice for a complete meal.
Cuisine: Parsi
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggplants (Baingan) | 6 pieces |
| Coconut milk | 1 cup |
| Tamarind water | 1 cup |
| Oil | As needed |
| Fresh coconut | ยฝ cup (for stuffing) |
| Small onions | 10 pieces |
| Turmeric powder (Haldi) | 1 tsp |
| Garlic (cloves) | 4 cloves |
| Ginger | 1-inch piece |
| Dhansak masala | 4 tbsp |
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Instructions
-
Prepare the Eggplants (Baingan):
Begin by thoroughly washing the eggplants. Make deep slits into the flesh of each eggplant, being careful not to cut all the way through, leaving the stem intact. This will create pockets for the stuffing. Set aside. -
Prepare the Stuffing:
In a blender, combine the fresh coconut, small onions, turmeric powder, garlic, ginger, and Dhansak masala. Blend into a smooth paste, adding a little water if necessary. Stuff this paste generously into the slits of the eggplants, making sure each piece is filled evenly. -
Cooking the Eggplants:
Heat oil in a non-stick pan on low heat. Place the stuffed eggplants in the pan and cook gently until they soften, turning them occasionally to ensure they cook evenly. -
Pressure Cook:
Preheat a pressure cooker and add oil. Place the stuffed eggplants in the cooker and sautรฉ on low heat until they begin to soften. Cover the cooker, add a small amount of water, and cook for 3 whistles to allow the eggplants to cook thoroughly. -
Prepare the Gravy:
While the eggplants are cooking, take a bowl and mix the coconut milk with the tamarind water. Heat this mixture in a non-stick pan. Once the eggplants are ready, add them to the pan with the coconut-tamarind mixture. Cook for an additional 5 minutes, making sure not to break the eggplants apart. Stir gently to allow the flavors to infuse, and the gravy to thicken slightly. -
Serving:
Once the eggplants are fully cooked and tender, serve the Ringan Raveya hot with fulkas (Indian flatbread) or steamed rice for a wholesome and satisfying meal.
Notes:
- Be careful not to overcook the eggplants to the point where they break apart. Handle them gently when stirring.
- Dhansak masala is a special spice mix used in Parsi cuisine, lending a distinct flavor to the dish. If you donโt have it on hand, you can try substituting with a mix of cumin, coriander, and a pinch of cinnamon for a similar taste.
