Ringra Bateta nu Saag (Spicy Stuffed Eggplants with Potatoes)

Spicy Stuffed Eggplants with Potatoes

Spicy Stuffed Eggplants with Potatoes

Ok, so we ate the meal before I got a chance to take a picture. I took a picture of the only remaining eggplant. But the recipe is so yumm, so I thought I’d share anyway!

RecipeRingra Bateta nu Saag

Also known as: Bharela Ringra/ Spicy Stuffed Eggplants

Categories: Main Dishes; Vegetables

Accompaniments: Rotli/Pita Bread

Servings: 4

Ingredients:

  • 5 small eggplants
  • 5 small potatoes, cut into wedges
  • 1 small onion
  • 4-5 walnuts or 3 Tbsp peanuts
  • 1 dried chili, optional
  • 1 tsp whole coriander seeds (whole dhanna)
  • 1/2 tsp cumin seeds (jeeru)
  • 6 curry leaves (limro)
  • 1 Tbsp garlic paste
  • 1/2 tsp ginger paste
  • 2 small tomatoes
  • 1 tsp salt (or to taste)
  • 1 tsp paprika
  • 1/4 tsp turmeric powder
  • 1 1/2 tsp coriander powder (dhana powder)
  • 1/2 tsp cumin powder (jeeru powder)
  • 3 Tbsp tomato puree, heaped
  • 1 Tbsp lemon juice
  • 1/3 cup oil
  • 1 tsp black mustard seeds (rai)

Directions:

Eggplants and potatoes

Eggplants and potatoes

  • In a food processor/blender add onion, walnuts or peanuts, dried chili, whole coriander seeds (whole dhanna),cumin seeds (jeeru), curry leaves (limro), garlic paste,ginger paste, tomatoes, salt, paprika, turmeric powder, coriander powder (dhana powder), cumin powder (jeeru powder), tomato puree, lemon juice.
Ingredients in food processor

Ingredients in food processor

Pureed

Pureed

  • To prepare the eggplants, wash them. Don’t cut off the heads, make a deep cross slit almost all the way through.
Cut into the eggplant

Cut into the eggplant

  • Stuff some of the tomato mixture into the eggplants. Keep aside.
Stuff the eggplants

Stuff the eggplants

  • In a wide bottomed pan (with lid), heat oil on medium heat.
  • Add mustard seeds (rai) to the oil and let them splutter.
  • Add the potato wedges and fry in the oil.
Fry potatoes in oil

Fry potatoes in oil

  • Cover the pan and cook the potatoes until translucent on the edges.
  • Add the remaining tomato mixture, stir and cover the pan. Cook the potatoes until almost done.
Add remaining tomato mixture

Add remaining tomato mixture

  • Immerse the eggplants gently in the potatoes. Cover and cook till one side of the eggplants are done. Flip the eggplants to cook the opposite side. Once eggplants are cooked, serve.
Bury the eggplants

Bury the eggplants

Enjoy!

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2 responses to “Ringra Bateta nu Saag (Spicy Stuffed Eggplants with Potatoes)

  1. AAAAMAAAZING!!! My whole family love it! they think that i’ve taken an East African cooking lessons! well.. in a way I am!! and my mentor is Khojkook !! Clear instructions, easy recipes, and YUMMY! I also love your Okra recipe too :) Thumps up!

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