bharela ravaiya bateka
Ravaiya is a type of baby eggplant that is typically green. You can sometimes find purple ones as well. This stuffed vegetable comes together quickly and doesn’t require much attention once it’s in the pressure cooker.
200g ravaiya
250 baby potatoes, peeled
2 tbsp oil
pinch hing (asafoetida)
½ + ⅛ cup water
Stuffing:
50g cilantro, finely chopped
25g chives, finely chopped
¼ tsp turmeric
½ tsp salt
½ tsp chilli powder
1 ½ tsp ginger chilli paste
1 tbsp dhana jeeru (coriander seed powder)
1 tsp garam masala
½ tsp kitchen king masala
¼ cup besan (chickpea flour)
1 tsp neutral oil
In a mixing bowl, thoroughly mix all the stuffing ingredients together and reserve for later use. Make cross wise slits in the baby eggplant and horizontal slits in the baby potatoes as shown in the video. Stuff each potato and eggplant with about ½ to 1 tsp of filling. You want to fill them enough while being careful that they don’t fall apart completely.
Heat oil in a pressure cooker on medium heat. Add hing and gently place the prepared veggies and any remaining stuffing. Add water and mix gently. Cover and cook for 3 whistles.
Serve hot with yogurt and rotis.
slice 'em up
stuff 'em up