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Ravaiya Tarts

Course AtoZChallenge, International Favourites Bawa-fied, Vegetarian
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 6 people


For Chutney

  • 1 coconut
  • 1 big bunch coriander
  • 2 pods garlic
  • 2 tbsp cumin (jeera)
  • 1.5 tbsp vinegar (preferably Kolah's Sugarcane)
  • 1 lemon
  • 6 green chillies
  • 2 tsp salt
  • 1 tbsp sugar
  • 20 leaves of mint

For White Sauce

  • 2 tbsp butter
  • 2 cup milk
  • 4 tbsp heaped, flour (maida)
  • 50 ml oil
  • 0.5 tsp garlic paste
  • 0.5 tsp crushed dried thyme
  • 0.5 tsp chilli flakes
  • salt to taste

Other Ingredients

  • 2 big eggplants, sliced
  • 200 gram processed cheese
  • handful of breadcrumbs
  • 1 sheet, shortcrust or puff pastry as per preference
  • oil for chargrilling the eggplants
  • salt to taste



  • Take all the ingredients except for the sugar, lemon & vinegar and blend together with just enough water in the mixer-grinder. You want a thick chutney that you could slather onto a sandwich. If it gets too watery, add more coconut.
  • Once the chutney is smoothly grinder, add in the vinegar, sugar and lemon. You want the chutney to have a nice sweet-sour balance so you may need to increase the ingredients based on how strong your vinegar is.
  • Once its made, store in the refrigerator until required.

White Sauce

  • In a pan, add the butter and oil. Once melted, add in the flour. Ensure that the flour cooks so allow this mixture to simmer on slow for a bit.
  • Add in the milk and all the other ingredients to form a smooth sauce. You can use this not only for this tart but for all other pie recipes too which call for a white sauce.

Tart Assembly

  • Cut the eggplants into thick rounds. Season with salt and oil. Chargrill on a pan until almost cooked.
  • Spread some butter on your tart shell. Layer the pastry into it and prick it with a fork. Bake in the oven for 10 - 12 minutes on 180 WITHOUT any filling to ensure the pastry at the bottom cooks and does not become soggy. If you're using puff, do the same thing but at a higher temperature of about 200 degrees.
  • Once the pastry is ready, fill the tart with alternating layers of chutney, white sauce and eggplants.
  • Top with cheese and breadcrumbs. Bake in the oven at 180 degrees for about 15 - 20 minutes or until golden brown.