- Stuffing – chopped onion, chunky peanut powder, sev (yellow sev from indian store), cilantro, ginger-garlic paste, turmeric, red chilli powder, cumin-coriander powder, garam masala powder, pinch of sugar, salt and little oil.
- Stuff eggplants with masala and put it in a non stick pot. If there’s left over masala, add it. Now add little oil again, pinch of hing and water. Let it cook until soft. You can pressure cook too.
- You can also add some potato chunks if you like. No need to stuff potato. Just mix with left over masala and add it.
- Delicious Ravaiya goes well with roti, millet or corn rotla or plain khichadi and kadhi.