Ringan Ravaiya Recipe (Parsi Style Stuffed Eggplant)
This Ringan Ravaiya (Parsi Style Stuffed Eggplant) recipe is a quintessential Parsi dish, offering a burst of flavors from aromatic spices, coconut, tamarind, and the unique “Dhansak Masala.” The eggplant is stuffed with a fragrant, flavorful mixture, pressure-cooked to perfection, and simmered in a rich, tangy coconut-tamarind curry. A perfect dish for lunch, it can be served alongside phulka (Indian flatbread) or steamed rice for a complete meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Small Brinjal (Baingan / Eggplant) | 6, slit from the top for stuffing |
| Coconut milk | 1 cup |
| Tamarind Water | 1 cup |
| Oil | For cooking |
| Fresh coconut | 1/2 cup (grated) |
| Pearl onions (Sambar onions) | 10 |
| Turmeric powder (Haldi) | 1 tsp |
| Garlic | 4 cloves |
| Ginger | 1-inch piece |
| Dhansak masala | 4 tbsp |
Prep Time: 20 minutes
Cook Time: 45 minutes
Cuisine: Parsi
Course: Lunch
Diet: Vegetarian
Instructions:
-
Prepare the Eggplant:
Begin by washing the small brinjals (eggplants) thoroughly. Make four slits along the length of each eggplant, taking care to keep the stem intact. This ensures that the stuffing stays inside while cooking. -
-
Prepare the Stuffing:
In a blender or food processor, combine the fresh coconut, pearl onions, turmeric powder, garlic, ginger, and Dhansak masala. Blend the mixture to form a coarse paste. -
Stuff the Eggplant:
Carefully stuff the ground paste mixture into the slits of the eggplant. Make sure the eggplants are filled generously but evenly. -
Sauté the Eggplant:
Heat a non-stick pan and add some oil. Once the oil is hot, add the stuffed eggplants and sauté them over low heat. Allow the eggplants to soften and cook on all sides. This step enhances the flavor and texture of the eggplant. -
Pressure Cook the Eggplant:
In a pressure cooker, heat a little oil and sauté the eggplants for a few minutes. Add a small amount of water to the pressure cooker, then cover and cook the eggplants for 3 whistles. The pressure cooker helps soften the eggplants quickly while preserving the stuffing inside. -
Prepare the Coconut-Tamarind Curry:
In a mixing bowl, combine the coconut milk and tamarind water. To extract the tamarind pulp, squeeze the tamarind and strain the mixture to remove any seeds or fibers. Add this tamarind-infused coconut milk mixture to a non-stick pan. -
Simmer the Eggplants:
Once the stuffed eggplants are cooked, carefully add them to the pan with the coconut-tamarind mixture. Let everything simmer for about 5 minutes, ensuring that the eggplants don’t break apart. Stir gently to incorporate the flavors without damaging the delicate eggplant. -
Serve:
Once the eggplants are well-coated in the rich, tangy curry, remove from heat. Serve your Ringan Ravaiya (Parsi Style Stuffed Eggplant) hot with phulka (Indian flatbread) or steamed rice.
Tips for the Best Ringan Ravaiya:
- Use small, tender brinjals (eggplants) for the best texture and flavor. Larger eggplants can become bitter and tough.
- The Dhansak masala is a key ingredient in this dish, so be sure to use authentic, freshly prepared Dhansak masala for the most flavorful stuffing.
- Make sure the eggplant is cooked thoroughly, as the stuffing should be absorbed into the eggplant for an enhanced taste.
This dish captures the essence of Parsi cuisine, blending the sweetness of coconut, tanginess of tamarind, and the warmth of Dhansak spices into a comforting, flavorful dish. Enjoy this indulgent, savory treat on a lazy weekend lunch or at a festive gathering!
