Ringan Na Ravaiya: A Traditional Indian Delight of Bharva Baigan (Stuffed Eggplant)
“Ringan Na Ravaiya,” also known as “Bharwa Baingan,” is a beloved Indian dish that transforms humble baby eggplants into a flavor-packed culinary experience. Traditionally stewed with a rich mixture of onions, green pigeon peas (tuvar lilva), potatoes, and aromatic spices, this recipe celebrates the depth of Gujarati home cooking. Slow-cooked to perfection and served alongside fresh rotis, Ringan Na Ravaiya offers a delightful glimpse into the comforting and vibrant world of regional Indian cuisine.
Ingredients
- 1/2 cup boiled pigeon peas
- 1/2 chopped onion
- 1/2 tsp green chili paste
- 3 crushed garlic cloves
- 2 tbsp crushed peanut
- 2 tsp shredded coconut
- 2 tbsp sev
- 2 tsp coriander powder
- 1/2 tsp kashmiri red chili powder
- 1/2 tsp turmeric
- A pinch of cumin
- 1 tsp fenugreek leaves
- 1/2 tsp garam masala
- 1/4 cup chopped coriander (cilantro)
- 1 tbsp oil
- Salt to taste
- 1/2 tsp sugar
- 1 washed and cubed potato
- 4 baby eggplants
- 4 tbsp oil
- 1 cup water
Instructions
- In a large bowl, combine 1/2 cup boiled pigeon peas, 1/2 chopped onion, 1/2 tsp green chili paste, 3 crushed garlic cloves, 2 tbsp crushed peanut, 2 tsp shredded coconut, 2 tbsp sev, 2 tsp coriander powder, 1/2 tsp kashmiri red chili powder, 1/2 tsp turmeric, A pinch of cumin, 1 tsp fenugreek leaves, 1/2 tsp garam masala, 1/4 cup chopped coriander (cilantro), 1 tbsp oil, Salt to taste, 1/2 tsp sugar, and 1 washed and cubed potato. Mix well.
- Prepare the 4 baby eggplants by rinsing them and removing the stems. Cut each eggplant lengthwise into four sections and stuff with the prepared mixture.
- In a pressure cooker over high heat, add 4 tbsp oil and place the stuffed eggplants inside. Pour in 1 cup water of water.
- Close the pressure cooker and cook for approximately 5 minutes. Turn off the heat and release the pressure.
- Serve hot with roti. Enjoy!