Friday, 22 May 2015

Eggplant and Chutney

Eggplant and Chutney
Ravaiya Vengna~Chutney na Vengna

These eggplants are slit and filled with green coconut chutney. They are called Ravaiya/raveya which literally translated means attitude! (Generally the bad kind of attitiude, lol!!)

Whoever named this dish was not in a good mood while creating this delicious dish.

The idea is to serve them ''moist'' at the end of the cooking. Shallow fry them in lightly in oil all over, turning it only once very carefully and then cover the lid and allow to cook through. To make it simpler add 1 cup of coconut water in the pan before steaming them. This is two fold, it will allow for the moisture without the chance of burning and keep the chutney taste intact. Tying a thread around before frying to keep it together is an option.

Eggplant Stuffed with Green Coconut Chutney
Vengna na Ravaiya

Green Coconut Chutney
2 cups fresh or dry grated coconut
10-15 green chillies (or to taste)
1 packed cup coriander leaves
1 small raw green mango, peeled and chopped with seed removed
Juice of ½-1 lemon
2 tbsp jaggery or sugar (or to taste)
¼ tsp salt
10 mint leaves

Grind ingredients very finely to make a smooth chutney.

The chutney should be spicy, sweet, and sour  tweaked to suit your taste. 


8 long, thin Japanese eggplants with stems on, slit lengthwise on one side, leaving stem on
Oil (for shallow frying)

Stuff the eggplants with the chutney and tie them with thin white thread.

Heat the oil in a big fry pan. Fry the eggplants, turning to cook on all sides until they are soft all around.
As an alternative to frying, sprinkle some oil on the stuffed eggplants and bake them in a at 350°F/ 170°C oven for approximately 30 minutes, or until cooked, turning them once halfway through. 

To read about an ancient cuisine you can purchase my cookbooks called The World of Parsi Cooking; Food Across Borders and The Art of Parsi Cooking; reviving an ancient cuisine.  

Niloufer's Kitchen: Quick and Easy

Niloufer's Kitchen : Autumn

Read more about Niloufer's Kitchen on The Huffington Post Blog

Photo Credit Sheriar Hirjikaka

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