Stuffed with rich coconut, pistachios and paneer before being baked in a tomato masala containing no fewer than eleven incredible spices (important: in small amounts) to create a beautifully balanced, aromatic aubergine experience.

You’ve probably worked out by now that I’m a total aubergine fiend, always thinking about where my next fix is coming from. Whether it’s Slow Cooker Aubergine Makhani or the love of my life, Burnt Aubergine and Spinach Curry, I’m obsessed.

Kolhapuri Vegetables and Kolhapuri Chicken are popular dishes from, you guessed it, Kolhapur, Maharashtra in India. These curries are notoriously spicy and almost always contain a killer combo of crimson Kashmiri chillies, black pepper and poppy seeds.

I’ve played about with the masala recipe to come up with my own blend, which I think lends the ultimate kick to vegetarian dishes. Meat eaters won’t even complain. The masala recipe makes double the amount you’ll need for this recipe but I like to keep some in an airtight container in the fridge for later. It’s amazing sprinkled into pasta sauce, over crispy fries and in spicy soups.

If you don’t have baby aubergines, you can omit the stuffing part and roast regular, cubed aubergines before adding to the sauce and simmering for 20 minutes. The sauce base is also delicious with regular white chickpeas (serve with Masala Poori), potatoes or mixed mushrooms and sweetcorn.

Be creative and play around with it until you find your favourite combinations. This one is mine.

Stuffed and Baked Baby Kolhapuri Aubergines
(Serves 4-6)

Ingredients

16 long baby aubergines, washed and dried

For the Kolhapuri masala:

3 cloves garlic
2 tbsp unsweetened desiccated coconut
2 tsp red Kashmiri chilli powder
2 tbsp white poppy seeds or sesame seeds
4 curry leaves
1 tbsp fennel seeds
½ tsp nigella seeds
1 tsp black pepper
1 tbsp ground coriander seeds
2 tsp garam masala
1 tsp ground turmeric
½ tsp salt

For the Pistachio and Coconut filling:

100g unsweetened desiccated coconut
30g unsalted pistachios
100g paneer, grated (replace with an additional 70g unsweetened desiccated coconut and 30g unsalted pistachios if vegan)
1 tsp amchur (dried mango powder)
1 tsp white pepper
¼ tsp salt

For the Sauce:

2 tbsp sunflower oil
2 large onions, finely sliced
2 x 400g tins chopped tomatoes
4 tbsp Kolhapuri masala
1 tsp salt
1 tbsp brown sugar

400ml water

Fresh coriander and sliced red chillies, to garnish
Paratha and optional plain yoghurt to serve

Method

1. Begin by making the filling. Toast the pistachios and desiccated coconut in a dry non-stick pan until golden and aromatic. Transfer to a food processor and pulse to a crumb-like texture. Transfer to a bowl and add the grated paneer, amchur, white pepper and salt. Stir to combine well. Set aside.

2. To make the Kolhapuri masala, blend all of the ingredients together in a coffee grinder or food processor until fine. Set aside. This will make twice as much masala as you’ll need for this recipe but I love to stash it away in the fridge in a sealed container to sprinkle over fries (guilty pleasure alert!)

3. Next, make the sauce. Heat the oil in a large non-stick pan and add the sliced onions. Allow to soften, about 8 minutes. Don’t let them get too brown. Add the tomatoes, 4 tablespoons of Kolhapuri masala, water, salt and sugar. Stir and bring to a simmer. Cover and cook on a low heat for 20-30 minutes.

4. Meanwhile, slit the aubergines lengthways not slicing all the way through. Stuff each aubergine with the pistachio and coconut masala.

5. Make yourself a cup of tea and pre-heat the oven to 190C.

6. Take four cast iron skillets or any deep, large baking dish and pour in the sauce. Arrange the aubergines on top of the sauce and bake for 60 minutes until the aubgerines are tender all the way through.

7. Serve with flaky paratha, a bowl of cold natural yoghurt and nothing more.

Love Sanjana

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Slow Cooker Aubergine Makhani: The ultimate vegetarian curry

I adore my slow cooker. I use it for Keema Pau Bhaji, Vegetable Kurma, Daal Makhani, this Aubergine Makhani and more.

The basis my sauce is an irresistible combo of butter, tomatoes, aromatic spices and a touch of cream. It’s not makhani without butter!

Indeed, the final splash of cream makes for a perfectly-balanced curry for the juicy aubergine chunks.

Why I slow cook my aubergines

Slow cooking is a great way of making sure your aubergines remain chunky and don’t fall apart. If you’re looking for an equally delicious aubergine recipe where they are first blackened, then mashed, head this way.

Creamy curry 101

One of my favourite dishes to eat in Indian restaurants is Paneer Makhani or Paneer Butter Masala. If one of them is on the menu, there’s a 99% chance I’ll order one.

In makhani curry, it’s the combination of ground coriander, cardamom, kasoori methi and tomatoes. It makes for an utterly satisfying meal. So delicious with rice and naan.

I always season my creamy curries with salt and sugar to balance the spices and sour tomatoes. This of course, depends on your taste so feel free to adjust accordingly.

Other ways of making Makhani curry

If you’re not a fan of aubergines, this easy vegetarian makhani sauce recipe is also amazing with chickpeas, tofu, paneer, potatoes, cauliflower and more.

It’s so easy to make in a slow cooker – there’s no separate cooking, it all goes in at once and is finished with a touch of cream, kasoori methi, flaked almonds and fresh coriander.

How to make Slow Cooker Aubergine Makhani

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Slow Cooker Aubergine Makhani

Beautiful, butter-soft aubergines simmered in a rich makhani sauce for three hours are what you’ll be dreaming about tonight. It’s velvety smooth and perfect with basmati rice and fluffy Garlic and Coriander Naan.

Ingredients

For the aubergine makhani:

• 3 large aubergines cut into 1 inch chunks
• 800 g passata sieved tomato pulp
• 2 tbsp concentrated tomato puree
• 4 large cloves garlic crushed
• 5 cm piece fresh ginger peeled and grated
• 2 tsp coriander seeds finely ground
• 2 tsp garam masala
• Seeds of 6 cardamom pods finely ground
• ¼ tsp fennel seeds finely ground
• 3 small red chillies finely chopped
• 50 g butter melted
• 1 ½ tbsp sugar
• 1 1/2 tsp salt
• 100 ml double cream to finish
• To garnish:
• 1 tsp kasoori methi to finish
• Toasted flaked almonds to garnish
• 2 tbsp chopped coriander leaves
• Red onions cut into rings

Instructions

• Place all of the ingredients in the slow cooker apart from the aubergines, cream and kasoori methi. Give it a good whisk.
• Fold in the aubergines and make sure they’re well coated. Place the lid on the slow cooker and cook on the high setting for 3 hours.
• Don’t stir the curry too much – you want your aubergine to remain chunky so try to leave it to do its thing.
• After around 3 hours, the aubergine should be beautifully soft. Remove the lid and allow it to cool for 10 minutes.
• Finally, rub the kasoori methi between your palms and add to the curry. Finish with the cream, mixing thoroughly for a delicious creamy finish.
• Garnish with flaked almonds, red onions and chopped coriander.

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Love Sanjana

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What is Oroh?

Oroh is simply a name for smoky aubergine cooked with garlic, onions, tomatoes and chillies. If you’re a fan of North Indian food, you’ll probably know it as Baingan ka Bharta – the North Indian version. Oroh is the Gujarati name for it and here’s how we cook it at home.

Baingan ka Bharta is a part of the national cuisines of all nation states of the Indian subcontinent. It’s a well-loved vegetarian dish that’s made by mincing aubergine or eggplant that is grilled over charcoal or direct fire. At home we do it over direct fire.

A whole head of garlic?!

It’s really easy to be afraid of overdoing it with the garlic in this dish. You might think it’s mad to add as much garlic as my recipe calls for but please do stick with it. The burnt aubergine needs flavours that can stand up to it so that the result is smoky, spicy, punchy and tangy.

Can beginners make Melt-in-the-Mouth Burnt Aubergine and Spinach Curry?

Absolutely! This is one of the first dishes my mother taught me to cook. I’d seen her make it a million times before and it was a favourite in our home. Gather your ingredients and take your time roasting the aubergines over the open flame. Why? Because this is where the dish gets a tonne of flavour so it’s important to get this bit right. Finally, don’t skimp on the charring.

My love affair with Melt-in-the-Mouth Burnt Aubergine and Spinach Curry

I learnt to cook this when I was 12 years old and it blew my mind. I thought it was insane to cook aubergines on an open flame until they’re practically incinerated on the outside. It went against everything I thought to be true about Indian food. However, the very beauty of it was that while the outside burns to a crisp, the inside is cooked until butter-soft and smoky. Perfection.

Some important things to remember when making this aubergine curry:

• Before you start, make some holes through the aubergines – otherwise there will be explosions and they won’t be fun to clean up.
• I also recommend you line your gas cooker with aluminium foil. That way once you’re done, you can just lift it off and throw it away. Besides, nobody wants to be scrubbing their cooker for hours.
• You’ll only be using the inner flesh of the aubergine in the curry. As a result, the charred skin will eventually be discarded. Therefore, try to think about the skin as a protective layer that needs to be charred for the greater good of the flesh. Wow, that got philosophical quickly!

What can I add instead of spinach?

I’ve added spinach to this but to make classic Gujarati Oroh, simply leave it out. I like the combination of leafy green spinach and melt-in-the-mouth aubergine. Similarly, I’ve made this successfully with kale. Note: kale takes longer to cook than spinach so keep this in mind when simmering for a final time. It’s likely to take around 10-15 minutes longer.

How to serve Melt-in-the-Mouth Burnt Aubergine and Spinach Curry

Serve with hot, buttery Gujarati Chapattis.

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Melt-in-the-Mouth Burnt Aubergine and Spinach Curry

Smoky aubergine cooked over an open flame + a WHOLE HEAD of garlic! This Indian Burnt Aubergine and Spinach Curry is a sure-fire hit with spice lovers. Yum!

Course Main Course

Cuisine Indian

Keyword aubergine, curry, grilled, spinach, vegan

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Sanjana

Ingredients

• 3 large, aubergines eggplant
• 2 tbsp sunflower oil or any flavourless oil
• 1 tbsp cumin seeds
• 1/2 tsp asafoetida optional
• 1 large onion finely chopped
• 8 large cloves garlic peeled and finely chopped
• 3 hot green chillies finely chopped
• 390g tin chopped tomatoes
• 1 tsp ground coriander seeds
• 1 tsp ground cumin seeds
• 1/4 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1 tsp sugar
• 2 tsp salt
• 250 g baby leaf spinach washed and squeezed of excess water
• Fresh coriander, lemon wedges and chopped green chillies to garnish

Instructions

• Make around 10 holes in each aubergine and place one on each burner of your gas cooker. Turn the flame on high and cook the aubergines for 8 minutes. Don’t touch or move them during this time. Trust me.
  
• Once 8 minutes have passed, use tongs to turn them over and cook the other sides for 8 minutes, again not moving them. Steam will escape from the holes you’ve made. It’s important not to leave the kitchen during this time! Open a window too. Once charred on the outside, use tongs to place each aubergine onto a plate and set aside to cool.
  
• In a large pan, heat the oil and add the cumin seeds and optional asafoetida. Cook for a minute and then add the onions. Allow to cook on a medium heat until golden, about 10 minutes. Add in the garlic and chillies and cook for a further 2-3 minutes.
• Tip in the tomatoes and the rest of the ingredients except for the spinach and freshly-chopped coriander. Cook for around 15 minutes, stirring frequently until the sauce is thick and the oil begins to separate from the tomatoes slightly.
• Whilst the sauce is cooking, check the aubergines have cooled enough to handle. Split each aubergine lengthways and scrape out the soft inside. It’s okay if some burnt skin comes away with it but try to remove the large pieces. Chop it all up roughly and add to the tomato sauce along with the spinach. Cook for 5 minutes, stirring all the time until the spinach has wilted and any excess water has evaporated.
• Serve sprinkled with fresh coriander, chopped green chillies and lemon wedges.

Notes

• This curry can be made 48 hours in advance. The flavours get better with time so it’s a great make-ahead recipe!
• Make a double batch and freeze half for later! Allow the curry to cool completely, transfer to an airtight container and freeze for up to 6 months. Defrost and room temperature and ensure the curry is piping hot before serving.
• This curry is traditionally eaten with chapattis and salted lassi. Badasses can add a side of Gujarati Lasan ni Chutney if they like. Yeah, MORE GARLIC!
• Once your cooker has cooled down completely, you can lift off the foil lining and wipe down as normal.

 

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If you like this, you’ll love my recipe for Meatless Seekh Kebabs

The post Melt-in-the-Mouth Burnt Aubergine and Spinach Curry appeared first on Sanjana.Feasts.

Serve with hot phulka rotli and a simple onion and tomato salad. A glass of salted Chaas (buttermilk drink) if you’re feeling fancy.

Why is it that vegetables are always better when you stuff them? This stuffed eggplant recipe is no exception.

My mother’s recipe for Ravaiya

Ask any Gujarati and they’ll rave about their mum or gran’s version. It’s in our nature. And believe us, we’re telling the truth. There is no love greater than the love you feel when you eat these baby aubergines.

You must stuff each one by hand. It’s messy, fun and a labour of love. Their flavour is amplified by the effort and time it takes to prepare them. It’s the taste of a mother’s devotion to her family.

This is my mother’s recipe for Gujarati Ravaiya. I make the same one for my son now. He calls them “oh-ber-jean”.

Childhood memories of this Gujarati curry

To tell you the truth, I used to hate aubergines. I thought they were slimy and seedy. As a child, I wanted nothing more than to hide them under my brother’s mattress for the time he put Cherry Tunes in my hair whilst I was asleep.

When I woke up, my mum had to cut a chunk of my waist-length hair out and I cried.

How to make Gujarati Ravaiya (Stuffed Aubergine Curry)

Traditionally, the aubergines are served as they are, sometimes with a tomato sauce, sometimes without.

My mother has always made these “bharela ravaiya” or “bharela ringan” with a luscious tomato sauce. However, my mother-in-law comes from the Patel community and prefers to serve them without a tomato sauce.

Both ways are delicious in my opinion. Just pass me the rotli.

Gujarati Ravaiya: Tips & FAQ

What kind of aubergines (ringan) should I use for Ravaiya?

Choose firm, small aubergines (ringan/eggplants). They can be any colour and either short and fat or long and thin. My preference are the small, fat purple ones. However, I advise you to choose the best quality you can find.

What stuffing do you put in Gujarati Ravaiya?

Ingredients for the stuffing will differ from recipe to recipe. Indeed, all families have their own unique style and preferences. My recipe for Ravaiya stuffing includes:

• Peanuts
• Toasted chickpea flour (gram flour/besan)
• Ground coriander seeds
• Ground cumin seeds
• Garlic
• Ginger
• Red chilli powder
• Asafoetida
• Fresh coriander
• Tomato ketchup (yes, really! Don’t skip it.)
• Salt
• Sugar
• Oil
• Bicarbonate of soda (baking soda)

Should I add potatoes or not?

Lots of people like to add a few stuffed spuds to their curry. I’m not going to tell you which way is better, or more traditional. If you like potatoes, go ahead and add them. Don’t be shy, get your carb on.

What else can I stuff with this Ravaiya masala?

Aubergines not your thing? Use the stuffing masala from this recipe to fill onions, okra, sweet potatoes, chillies, capsicums, Brussel’s sprouts or skin-on bananas (I’m serious).

So in short, you can customise this recipe to suit you. I like to do a version with all of them for special occasions.

Some of my favourite stuffed Gujarati curries include:

• Bharela Marcha (Stuffed Bullet Chillies)
• Karela na Raviya (Stuffed Bitter Melon)
• Bharelu Turiya nu Shaak (Stuffed Ridge Gourd)
• Bharela Kanda nu Shaak (Stuffed Onion)

I hope to share recipes for all of these delicious Gujarati shaaks in time. Keep your eyes (and your onions) peeled!

Recipe for Gujarati Ravaiya (Stuffed Aubergine Curry)

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Gujarati Ravaiya (Stuffed Aubergine Curry)

Ask any Gujarati and they’ll rave about their mum or gran’s Ravaiya (stuffed aubergine curry). It’s in our nature. There is no love greater than the love you feel when you eat these hand-stuffed baby aubergines.

Course Main Course

Cuisine Indian

Keyword aubergine, curry, gluten free, peanut, vegan, vegetarian

Prep Time 40 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour

Servings 4

Equipment

• Steaming basket
• Large pan

Ingredients

• 8-10 baby aubergines

For the peanut stuffing:

• 85 g skinned peanuts coarsely ground
• 2 tbsp gram flour toasted in a dry pan until aromatic and lightly golden
• 1 tbsp ground coriander seeds
• 1 tbsp ground cumin seeds
• 1/4 tsp asafoetida (check the packaging if preparing for anyone with a gluten allergy/intolerance)
• 4 large cloves garlic crushed
• 2 tsp ginger grated
• ½ tsp red chilli powder
• 50 g fresh coriander finely chopped
• 2 tbsp tomato ketchup
• 1 tsp salt
• 2 tsp sugar
• 3 tbsp any cooking oil
• 1/8 tsp bicarbonate of soda

For the tomato sauce:

• 1 tbsp any cooking oil
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• ¼ tsp asafoetida
• 200 g chopped tomatoes
• 200 ml water
• 5-6 curry leaves optional
• ¼ tsp turmeric
• ¼ tsp red chilli powder
• 1 tsp salt
• 1 tsp sugar
• Chopped red onion to serve
• Fresh coriander leaves to serve

Instructions

• Combine all of the ingredients for the stuffing except for the oil in a bowl.
• Heat three tablespoons of oil in a small saucepan until hot and shimmering. Slowly and carefully pour the oil onto the peanut mix and stir to combine well. Set aside to cool.
• Trim the tops of the aubergines. I like to leave a little stalk for pretty presentation. Slit the aubergines crosswise from the bottom, almost all the way through, leaving the stalk area uncut. Place the aubergines in a bowl filled with cold water to stop them oxidising inside and to keep them perky.
• Stuff each aubergine with the peanut masala – don’t be afraid to use clean hands to do this; just get right in there. You should have a little bit of the stuffing left over – keep it aside. If you don’t want to use your hands, you can use a butter knife to stuff them.
• Fit a large pan with a steaming basket. Place the aubergines in the basket and fill the pan with plenty of hot water. Ensure the bottom of the steamer doesn’t touch the water. Cover with a lid and cook over a moderate heat for 12-14 minutes, until the aubergines are tender. A fork should poke through without any resistance.
• Meanwhile, to make the sauce, heat one tablespoon of oil in a non-stick pan. Add the mustard seeds and wait for them to pop. Add the cumin seeds, asafoetida, optional curry leaves and leftover stuffing paste. Cook the mixture out for 2 minutes and then add the tomatoes, water, turmeric, chilli powder, salt and sugar. Allow to simmer for 2-3 minutes, stirring all the time. The mixture should begin to thicken slightly.
• Add the steamed aubergines and cover with the paste. Be careful not to break them. Cook for a further 2 minutes to heat through. Garnish with fresh coriander if you like. Serve with phulka/roti and chopped red onions.

Video

Notes

• Store any leftovers in an airtight container and eat within 3 days.

How to freeze Ravaiya

• These Ravaiya (stuffed aubergines) freeze beautifully. My preference is to freeze the steamed aubergines in a freezer-safe container and then make the sauce when I want to serve the curry. Just place the defrosted Ravaiya in the sauce and heat through until piping hot.
• You can also make the stuffing ahead of time and keep it in the freezer for when you fancy this dish. It’s also great for stuffing other vegetables like potatoes, okra, chillies and onions.

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Other everyday curry recipes you might like

30-Minute Tindora Curry with Corn

Tindora Curry with Corn is a simple, dry-style curry of tindora (ivy gourd) and sweetcorn. It's light, fresh and quick to prepare. Serve this weeknight vegetable dish with roti, phulka, paratha or rice. If you can't find tindora, try it with courgette cut to the same size.

Check out this recipe

Gujarati-Style Okra & Potatoes

Gujarati-Style Okra & Potatoes (Bhinda Bateta nu Shaak) is an everyday comfort food in many Gujarati homes, including mine. It’s usually scooped up with soft, hot rotlis (chapattis), which is our daily bread. This curry is delicately flavoured with cumin seeds, turmeric, garlic and lemon juice for a fresh vegan dish that eats more like a stir fry than the heavy restaurant curries one might be used to.

Check out this recipe

Gujarati Koru Bateta nu Shaak

A tried and true recipe for Koru Bateta nu Shaak (Gujarati-style dry potato curry). This is my mother's exact recipe and the only way we make it at home. She has a few fabulous tips for achieving intense flavours and the perfect dry bhaji-style texture every time. This shaak pairs perfectly with Masala Poori and dahi (plain yoghurt).

Check out this recipe

Love Sanjana

The post Gujarati Ravaiya (Stuffed Aubergine Curry) appeared first on Sanjana.Feasts.

Traditional Gujarati cuisine is about simple ingredients paired with simple flavours.

This is not a traditional Gujarati dish, however. Yes, I tweaked it and I’m not even sorry.

It grew out of my love of the wonderful aubergine dish ‘oroh’, a.k.a ‘baingan bharta’.

Almost every Indian region has its own version of this recipe and if that isn’t enough evidence of its popularity, its predominance in Indian restaurants all over the world is.

If you’re looking for something hot and spicy then this is the dish for you. The chances are that you will find lots of variations of this recipe the world over and every Indian family has their own aubergine secrets.

For, these are the best kind of secrets to have, of course.

Aubergines have their own special place in so many cuisines, and there are wonderful ways to make them more interesting than you may think. While Italian Nonnas roast them for hearty pastas, Greek Yayas stew them in rich tomato stews; as Japanese Oka-samas deep fry them in light tempura batter, Indian Dadimaas grill them for smoky baingan bharta. As I type, I can taste each country, culture and variation. The differences are immense but the common similarity of deliciousness always dominates.

My own personal addition to the classic Indian dish baingan bharta (or oroh) is sweet, green peas which add a delicate freshness to smoky aubergine.

Note: Don’t be afraid of the garlic in this recipe. It loves you. Embrace it and enjoy it.

Mashed Aubergine and Green Pea Curry
(serves 4-6)

Ingredients

4 large aubergines
2 large onions, chopped
3 tomatoes, chopped
3 hot red chillies, minced
5 cloves garlic, minced
2 tbsp oil
1 tsp mustard seeds
2 tsp cumin seeds
¼ tsp asafoetida
1 tsp turmeric
1 tsp cumin seed powder
1 tsp coriander seed powder
300g frozen peas, defrosted
Salt to taste
A handful of chopped coriander to garnish

Method

1. Pierce the aubergines all over with a fork. Place in the grill and grill all over until the skin has charred. Hot Tip: You could also do this on a barbecue. Allow to cool, then cut the aubergines lengthways and scoop out the flesh and chop it up. Set the flesh aside and discard the skins.

2. Heat the oil in a large pan and add the mustard seeds. When they have popped add the cumin seeds, asafoetida, garlic, chillies and onions. Cook until the onions are lightly golden.

3. Add the tomatoes and turmeric. Cook for 4-5 minutes on a medium heat, stirring constantly.

4. Add the aubergine flesh, defrosted peas, salt, coriander seed powder and cumin seed powder. Mix thoroughly and cook for a further two minutes before removing from the heat and garnishing with chopped coriander.

Serve with naan, buttered chapattis or paratha. I would.

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