Eggplant is truly a universal vegetable which is literally found in every cuisine around the world. No matter which way you cook it: roasted, steamed, in curries, soups, as a dip, eggplant adds a unique taste and texture to your menu. We’ve made a traditional Gujarati version of stuffed Indian eggplant, which is not only bursting with flavors, but is a very nutritious meal in itself. Thanks to our friends at Janam Maternity for this request!
Ravaiya (Stuffed Indian Eggplant)
Prep time
Cook time
Total time
Serves: 4
Ingredients
- 4-6 small Indian eggplant- washed and stems removed
- 4 baby potatoes (white or red)-peeled and washed
- 1 large onion finely diced
- ½ cup lilva (flat bean or pigeon peas-fresh or frozen)- found in any indian store freezer
- ½ bunch cilantro chopped- set aside 2 tablespoons for garnish
- ¼ cup unsweetened grated coconut (fresh/frozen/dried)
- 3 tablespoons sesame seeds
- 2 tablespoons green chili paste
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- ½ tablespoon garam masala
- 1 tablespoon salt (or per taste)
- 1 tablespoon sugar
- 1 teaspoon hing (asafoetida)
- ½ tablespoon urder (turmeric powder)
- 1 tablespoon jeeru powder (cumin powder)
- 1 tablespoon dhana powder (coriander seed powder)
- 3 tablespoons oil – split into 2 tb and 1 tb to use separately
- ½ cup water
Instructions
- In a large bowl, make the stuffing by mixing together: onion, lilva (flat beans), cilantro, coconut, sesame seeds, chili paste, ginger, garlic, garam masala, salt, sugar, turmeric, cumin powder, coriander powder and 1 tablespoon of oil-mix well to incorporate all ingredients
- Set aside stuffing
- Cut two slits across the top of each eggplant to form an “X” and set aside
- Cut two slits across the top of each potato to form an “X” as well
- Using your hands, carefully stuff the eggplant with the stuffing mix- you will have extra stuffing left
- You can try to stuff the potatoes as well but they may break apart-we did not stuff ours
- Set aside the stuffed eggplant and potatoes and leftover stuffing mixture
- Turn on InstantPot to SAUTE mode
- Add 2 tablespoons oil and allow to heat- the oil will thin out and disperse to the edges
- Add hing (asafoetida) and allow to cook for 30 seconds
- Add the stuffing mix to the bottom of the pot to create a thin layer-keep some aside to add on top of the potatoes
- Add ½ cup water and mix
- Place your eggplant and potatoes in the pot on top of the stuffing mix-they should all fit in one layer
- Add the remaining stuffing mix on top of each potato to flavor them
- Turn vent on the lid to CLOSE VENT to prevent steam from escaping
- Press CANCEL/OFF button on InstantPot to turn off
- Set pot to MANUAL mode
- Set to HIGH PRESSURE
- Set timer to 5 minutes
- Once the timer goes off, manually release the steam by opening the vent. The silver prong will drop back into the lid. BE CAREFUL OF THE HOT STEAM
- Press CANCEL/OFF button on InstantPot to turn off
- Open the lid, serve and garnish with cilantro
Notes
Serving suggestion:
This dish can be served with roti, chapati, naan, rice, etc.
Variations:
NO ONION/NO GARLIC VARIATION: You can remove the onion and garlic from the recipe and continue with the other steps.
This dish can be served with roti, chapati, naan, rice, etc.
Variations:
NO ONION/NO GARLIC VARIATION: You can remove the onion and garlic from the recipe and continue with the other steps.
