Ringanana Rawaiya Recipe

Ringanana Rawaiya Recipe (Gujrati Stuffed Brinjal)

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

Method

For Stuffing

  • 1. Roast the gram flour until aromatic.
  • 2. 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.
  • 3. Now add gram flour, sesame seeds and tomato paste in the ground paste and mix it well.
  • 4. Heat three tablespoons of oil in a small saucepan until hot and shimmering.
  • 5. Slowly and carefully pour the oil onto the peanut mix and combine. Set aside to cool.

To Proceed

  • 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.

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Ringanana Rawaiya Recipe
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