I haven’t eaten this stuffed baby aubergine curry for years. My mum is in town and we have been doing lots of cooking together. She is teaching me how to cook some traditional Gujarati recipes. We went to my favourite Indian grocery store to stock up and came back with these baby aubergines. I was excited to learn how to make this Gujarati dish, which is called ringan ravaiya and that I ate when I was younger.
Ringan ravaiya is a little different from the other aubergine dishes that I have shared with you. Firstly, it uses baby aubergines. And secondly, the baby aubergines are stuffed with a spicy and nutty mixture. This is a traditional Gujarati shaak and one of the few curries where the spices aren’t tempered.
Aubergine is extensively used in Indian cooking and comes in lots of different shapes and sizes. Baby aubergines are typically two to three inches in size making them almost have the size of the normal vegetable you might be more familiar with. Baby aubergine is also known as Indian aubergine. The name ‘baby’ comes from their petite size rather than the maturity level of the vegetable. They have a subtle sweet taste and the flesh is tenderer compared to the normal aubergine.
To make this recipe, start with making the stuffing mixture. Combine the filling ingredients in a bowl and mix well. It helps to use your hands as you can ensure all the spices are mixed together. Cut a crisscross at the bottom of the baby aubergine. Carefully stuff the aubergine with the filling. Heat some oil in a pan and cook the aubergine, you want to turn them every few minutes to ensure they are cooked on each side. Finally, the potato is added with some water and everything is cooked for 30 minutes.
The result is a spicy and nutty sauce and tender aubergines which melt in your mouth. Ringan ravaiya is best served with homemade roti and yellow khichdi.
Did you try this stuffed baby aubergine curry? Leave me a comment and rate this recipe if you like it. Share your pictures on Instagram with #prettyvegetarian.
Stuffed baby aubergine - Ringan Ravaiya
Yield 4 people
Stuffed baby aubergine is a Gujarati curry. The aubergine is stuffed with a spicy and nutty filling and cooked until the aubergine is soft and tender.
For the filling
- 2 cloves garlic, peeled and minced
- 4-5 bird's eye chillies, minced
- 50g peanuts, finely chopped
- 1 tablespoon sesame seeds
- ½ teaspoon turmeric
- ¼ teaspoon asafoetida/ hing
- 2 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon red chilli powder
- 1 ½ teaspoons salt
- 1 tablespoon sunflower oil
For the curry:
- 8 baby aubergines
- 1 ½ tablespoons sunflower oil
- ½ teaspoon turmeric
- 4 baby potatoes cut into ½ cm slices
- Peel the garlic and mince in a food processor with the green chilli. You may want to use the food processor to chop the peanuts.
- To make the filling, place the garlic, bird's eye chillies, peanuts, sesame seeds, turmeric, hing, ground coriander, ground cumin, red chilli powder, salt and sunflower oil in a bowl and mix together. You may want to use your hands as it helps to mix the spices together.
- Cut a crisscross into the bottom of the baby aubergine and stuff with the filling.
- Heat the oil in a large pan over a medium heat and add ½ teaspoon of turmeric.
- Place the stuffed aubergines in the pan and cook for 10-15 minutes with the pan covered. Turn the aubergines every few minutes to allow them to cook on all sides, until they have slightly softened and marked.
- Add the potato slices and top with boiling water to cover just over half of the aubergine.
- Cover the pan and let it cook for 25-30 minutes until the aubergine is soft and the water has turned into a thick sauce. Cook without the lid on with a high heat for 5 minutes if the sauce hasn’t thickened. Serve warm.
- Check out my tips and tricks to save 5 minutes on the preparation time of this recipe.
- This recipe can be made using normal aubergine, cut into 2cm strips and top with the filling instead of stuffing.
- This curry can be made beforehand and reheated before serving.
Amount Per Serving
% Daily Value
Total Fat 13 g
Saturated Fat 1 g
Unsaturated Fat 10 g
Sodium 561 mg
Total Carbohydrates 13 g
Dietary Fiber 6 g
Sugars 5 g
Protein 6 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.