Discover the delightful Parsi style stuffed eggplant, known as रिंगन रवैया, a flavorful dish that beautifully blends the rich taste of eggplant with a coconut and spice stuffing. Perfect for lunch, this vegetarian dish is a must-try for anyone looking to explore Parsi cuisine.
Ingredients
| Ingredient | Quantity |
|---|---|
| बैंगन (Eggplants) | 6 |
| नारीयल का दूध (Coconut Milk) | 1 कप (1 cup) |
| इमली का पानी (Tamarind Water) | 1 कप (1 cup) |
| तेल (Oil) | – पकाने के लिए (for cooking) |
| नारीयल (Coconut) | 1/2 कप (1/2 cup) |
| छोटे प्याज़ (Small Onions) | 10 |
| हल्दि (Turmeric) | 1 छोटी चमच्च (1 tsp) |
| लहसुन (Garlic) | 4 cloves, chopped |
| अदरक (Ginger) | 1 इंच (1 inch) |
| धंसक मसाला (Dhan Sak Masala) | 4 बड़े चमच्च (4 tbsp) |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250 kcal |
| Protein | 6 g |
| Carbohydrates | 40 g |
| Fat | 10 g |
| Fiber | 5 g |
Preparation Time
| Activity | Time |
|---|---|
| Preparation | 20 minutes |
| Cooking | 45 minutes |
| Total Time | 65 minutes |
Servings
| Servings | 4 |
Instructions
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Prepare the Eggplants: Begin by washing the eggplants thoroughly and make four vertical slits in each, ensuring the stems remain intact. This will allow the stuffing to be packed securely without losing shape.
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Make the Stuffing: In a blender, combine the coconut, small onions, turmeric, garlic, ginger, and dhan sak masala. Blend these ingredients together until they form a smooth paste.
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Stuff the Eggplants: Carefully fill each eggplant with the prepared stuffing, ensuring to pack it in well but without splitting the eggplant.
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Cook the Eggplants: In a non-stick pan, heat some oil over low heat. Place the stuffed eggplants in the pan and cook gently until they are tender, turning them occasionally to avoid burning.
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Pressure Cooking: In a pressure cooker, add some oil and sauté the stuffed eggplants over medium heat until they start to soften. Close the lid of the cooker and add a little water, then cook for about 3 whistles. This will ensure the eggplants are perfectly cooked and infused with flavor.
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Prepare the Coconut Sauce: In a bowl, mix the coconut milk with the tamarind water. Pour this mixture into a non-stick pan, add the cooked eggplants, and let them simmer for an additional 5 minutes, being careful not to break them.
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Serving: Once ready, serve the Parsi style stuffed eggplants hot with phulka (Indian flatbread) and rice for a complete meal that is both comforting and delicious.
Enjoy Your Meal!
Relish the unique flavors of this Parsi delicacy that brings together the goodness of eggplant and the aromatic spices of India, making it a delightful addition to any lunch table.