Ingredients For Ringanana Rawaiya Recipe
Brinjals (baigan)	10- 12
Vegetable oil	5-6 table spoons
Whole dried red chilli (sabut lal mirch)	2
Mustard seeds (sarso)	½ tea spoon
Fenugreek seeds (methi)	½ tea spoon
For peanut stuffing
Peanuts (moongphali)	1 cup
Gram flour (besan)	2 table spoons
Ground coriander (dhaniya) seeds	1 table spoon
Ground cumin (jeera) seeds	1 table spoon
Garlic (lahsan) cloves, crushed	½ tea spoon
Ginger (adrakh), grated	1 table spoon
Red chilli (lal mirch) powder	½ tea spoon
Fresh coriander (hara dhaniya), chopped finely	2 table spoons
Asafoetida (hing)	Pinch
Sesame seeds (til)	1 table spoon
Tomato (tamater) paste, thick	1 table spoon
Salt (namak)	To taste
Sugar (chini)	1 table
Sunflower oil	3 table spoons

Roast the gram flour until aromatic.
Take peanuts into a grinder jar. Add garlic, ginger, cumin, coriander, red chilli, fresh coriander, asafoetida, salt and sugar in jar and grind it well.
Now add gram flour, sesame seeds and tomato paste in the ground paste and mix it well.
Heat three tablespoons of oil in a small saucepan until hot and shimmering.
Slowly and carefully pour the oil onto the peanut mix and combine. Set aside to cool.

1. Trim the tops of the brinjal and slit the brinjal crosswise from the bottom, almost all the way through – leave the stalk area uncut.
2. Stuff each brinjal with the prepared peanut stuffing.
3. You should have a little bit of the stuffing left over and keep it aside.
4. Put oil in a pan, large enough to hold all brinjals in one layer.
5. When oil is hot add red chillies, fenugreek seeds and mustard seeds and let it crackle. Then add carom seeds and stir it.
6. Gently place the stuffed brinjals into oil and sprinkle the leftover stuffing on the top of brinjal.
7. Sprinkle a little water along sides of the pan and cook it covered on low flame.
8. Turn the sides of the brinjal and cook it again till the brinjals become soft.
9. Serve the stuffed brinjal with crispy paratha and plain yoghurt.