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Gujarati Ravaiya (Stuffed Aubergine Curry)

www.korasoi.com
  • 60 minutes
  • Serves 4

INGREDIENTS

8

baby aubergines

85 gs

skinned peanuts coarsely ground

2 tbsps

flour in a pan until aromatic and lightly golden

1 tbsp

ground coriander seeds

1 tbsp

ground cumin seeds

1/4 tsp

asafoetida

4 large cloves

garlic

2 tsps

ginger

1/2 tsp

chilli powder

50 gs

coriander

2 tbsps

tomato ketchup

1 tsp

salt

2 tsps

sugar

3 tbsps

any cooking oil

1/8 tsp

bicarbonate of soda

1 tbsp

any cooking oil

1/2 tsp

mustard seeds

1/2 tsp

cumin seeds

1/4 tsp

asafoetida

200 gs

tomatoes

200 mls

water

5

curry leaves optional

1/4 tsp

turmeric

1/4 tsp

chilli powder

1 tsp

salt

1 tsp

sugar

1 serving

onion to serve

1 leaves

coriander to serve