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!
Recipe: Ringra Bateta nu Saag
Also known as: Bharela Ringra/ Spicy Stuffed Eggplants
Categories: Main Dishes; Vegetables
Accompaniments: Rotli/Pita Bread
- 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)
- 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.
- To prepare the eggplants, wash them. Don’t cut off the heads, make a deep cross slit almost all the way through.
- Stuff some of the tomato mixture into the eggplants. Keep aside.
- 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.
- 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.
- 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.