To know Gujarat is to know its rich cuisine. Despite having a wholesome supply of seafood, the cuisine is primarily Vegetarian! A unique cooking style, creative use of vegetables and a perfect fusion of sugar and spices make Gujarati food an irresistible delight. A vegetarian wonder prepared with leafy vegetables, a subtle flavour of spices and minimum oil it is a nourishing and healthy treat. It makes you highly energy efficient. Learn the art of making Masska Raviya with the chef at Mana Hotels.
- 6 small baby eggplants – baingan
- 1/4 cup ground peanuts
- 1/4 cup gram flour
- 4 teaspoons chopped peeled ginger
- 2 teaspoons finely minced garlic
- 1/2 teaspoon turmeric
- A pinch of asafoetida (heeng)
- 1 teaspoon ground cumin
- 4 teaspoons ground coriander
- 1 teaspoon salt or according to taste
- 2 tablespoons sugar
- 1 teaspoon garam masala (optional)
- About 1/4 cup tablespoon oil
- 100g coconut powder
- 100g onion
- 50g dry mango powder
- 150g white butter (called masska)
1. Put peanuts, ginger, garlic and chilies into the container of an electric blender. Blend as finely as possible. Spoon and scrape mixture into a mixing bowl.
2. Add turmeric, fresh coconut powder (grated), red pepper, cumin, coriander, salt, sugar, garam masala and 2 tablespoon oil. Blend well with fingers.
3. Trim off the ends of the eggplants. Cut each eggplant crosswise in half. Partly slice open each piece so that it can be opened up but remains hinged at the bottom. Fill the halves with equal portions of spice mixture.
4. Put remaining cup of oil in a pressure cooker . Add the chopped onion and stir until light brown. After that add the stuffed egg plant.
5. Cover the cooker. Pour an inch or so of water in the cooker. Heat the vegetables until they start to cook in the oil. It will take only 5-7 min.
6. Then put it in serving bowl. Garnish with white butter (called masska) .
7. Serve with tawa Roti.