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Course Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people


Chutney Stuffing

  • 1 coconut, grated
  • 1 bunch of coriander
  • 10 chillies
  • 2 garlic pods
  • 2 tbsp cumin seeds (jeera)
  • 4 tbsp lemon juice
  • 1 tbsp vinegar
  • 1.5 tbsp sugar
  • 2 tsp salt
  • 20 mint leaves


  • 20 dark purple baby brinjals
  • 1.5 tsp turmeric
  • 1.5 tsp red chilli powder
  • 2 tsp salt
  • 3 tbsp oil


  • Take all the chutney ingredients and blend to make a smooth chutney using just enough water to make a smooth paste
  • Wash the brinjals and in each make two slits lengthwise keeping the stems on
  • Mix the turmeric, red chilli powder and salt and rub this masala into each of the brinjals
  • Now take the chutney and stuff each brinjal with about a tablespoon of the chutney taking care to ensure the brinjals don't split
  • Let these rest for about 30 minutes to ensure the masala seeps in
  • In a pan heat the oil and shallow fry the brinjal to sear the skin lightly. I recommend using a broad deep pan so that you don't have to mix too much as this will cause the chutney stuffing to leak out
  • Once the brinjals are seared, add in the remaining chutney along with a cup of water
  • Cover and let the Ravaiya cook for about 15 - 20 minutes until the brinjals become tender
  • If the chutney dries up add a little water. You want to end up with a thick consistency at the end so not too much though
  • Serve hot with warm chapattis as a main or as a side with some Dhandar