Rhengan Reveya

Baby Aubergine and Potato Satay, rustic food from Gujarat

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Prep Time: 5-10 mins
Cooking Time: 15-20 mins
Serves: 4-6
Recipe Source: Kaushi

Ingredients:
8-10 Baby Purple Eggplants, washed, dried
8-10 Baby Potatoes or 2 medium Potatoes, peeled and cut into bite sized pieces

For Tadka/Tempering:
½ tbsp Oil
1 tsp Cumin Seeds
¼ tsp Hing/Asafoetida

For the Stuffing & Marinating:
1/3 cup Roasted Peanuts, ground to fine powder
¾-1 tbsp Roasted Coriander Powder
½-¾ tsp Roasted Cumin Powder
1 tsp Cumin Seeds
1-1½ tsp Red Chilli Powder (Adjust acc to taste)
½ tsp Turmeric Powder
½ tsp Aamchur/Dry Mango Powder (Optional)
1-2 tsp Sugar
A big pinch of Hing/Asafoetida (Optional)
1 inch Ginger, peeled and grated
3 tbsp Coriander Leaves, finely chopped
2-3 tbsp Oil
Salt to taste
 
Method:
Grind roasted peanuts to fine powder and transfer it into a mixing bowl. Mix in all dry spice powders one by one. Next add grated ginger, finely chopped coriander leaves, salt to taste and oil and mix them well. You will get a crumbling mixture. Keep it aside till needed.
Make ‘+’ marked slits ¾th way on baby eggplants keeping their stems intact. Stuff the eggplants with prepared mixture. Make sure that you don’t break the eggplants while stuffing. Once you have stuffed all the eggplants with mixture, add chopped potatoes to remaining stuffing and mix well so that potatoes are coated well. Mix eggplants with potatoes and keep them aside to marinate for 5-10 minutes.
Heat oil in a pan and add cumin seeds and hing. When cumin starts to sizzle and turn golden red, mix in stuffed eggplants and potatoes. Add about 1-1½ cups of boiling water and cover the lid. Reduce the heat to medium-low and let it cook undisturbed for 5 mins.
Open the lid after 5 mins and gentle mix all the vegetables. Add little more water if needed and cover and cook again for 10-15 minutes, mixing in between, till both eggplants and potatoes are cooked though.
Garnish with finely chopped coriander leaves and serve with steam cooked rice or Roties and enjoy this rustic, delicious Rhengan Reveya.
 
Notes:
For this batch of Rhengan Reveya I went on to prepare freshly roasted and ground coriander and cumin powder and without any doubt they tasted amazing when combined with other ingredients for stuffing. So I would strongly recommend you to prepare fresh batch of coriander and cumin powder if you have enough time and see the whole world of difference it makes when it comes to flavour and aroma. Just lightly dry roast them on low heat for 1-2 minutes to bring out their heady aroma and grind them to fine powder once cooled completely.

Labels: Baby Eggplants, Brinjal(Egg Plant), Gujarati food, Peanut, Potato, Stuffed