Ravaiya (Bharelu Shaak)

Ringal Bataka Na Ravaiya

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Serves: 4

The stuffed vegetables are known as Ravaiya or bharelu skaak.
Ingredients
  • 4 small ringan (Indian eggplant)
  • 4 small red or yellow potatoes
  • 4 tablespoons olive oil
  • 1 teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • ¼ teaspoon asafetida or 1 clove of garlic, finely minced
  • 3 tablespoons cilantro, finely chopped, divided
Stuffing:
  • ¼ cup chickpea flour
  • 3 tablespoons ground peanuts (optional)
  • ¼ cup dhana-jeeru (spice blend of ground coriander and cumin)
  • 2 teaspoons salt or to taste
  • 4 teaspoons sugar or to taste
  • 1 teaspoon turmeric
  • ¼ teaspoon garam masala
  • ¼ teaspoon chili powder
  • 1 serrano or jalapeno pepper, finely minced
  • 2 tablespoons olive oil
Directions
  1. Wash eggplants and potatoes, and pat dry. Make an X cut on ⅓ of eggplant on stemless side, keeping the stem. Make an X cut on ⅓ of potato on one side. Repeat the same with rest of eggplants and potatoes.
  2. Combine stuffing ingredients plus 2 tablespoons of cilantro into a medium mixing bowl. Gently widen an eggplant and stuff it by gently pushing stuffing down by hand. Try not to break it and not over stuffed it. Repeat the same with rest of eggplants and potatoes. If any stuffing remains, keep it aside.
  3. In a large non-stick pan, heat oil on a medium high heat, about 2 minutes. Add cumin seeds and let it sizzle. Add mustard seeds and let it sizzle. Add asafetida or garlic. With garlic, sauté it for a minute. Lower the heat and arrange stuffed eggplants and potatoes in a pan in a single layer. Increase heat to medium, cover the pan and let vegetables cook until tender, 12 to 15 minutes, stirring gently few times. Sprinkle any remaining stuffing on top of the vegetables during half way of cooking.
  4. Garnish with remaining cilantro before serving. Serve warm with any Indian flat bread.
Easier Method:
  1. Cut eggplants and potatoes into quarters.
  2. Combine stuffing ingredients plus 2 tablespoons of cilantro into a medium mixing bowl.
  3. In a large non-stick pan, heat oil on a medium high heat, about 2 minutes. Add cumin seeds and let it sizzle. Add mustard seeds and let it sizzle. Add asafetida or garlic. With garlic, sauté it for a minute. Lower the heat and arrange eggplants and potatoes in a pan in a single layer. Increase heat to medium, cover the pan and let vegetables cook for 5 minutes. Uncover pan, stir the vegetables and sprinkle stuffing on top of the vegetables evenly. Cover the pan and let vegetables cook until tender, 7 to 8 minutes, stirring gently few times.
  4. Garnish with remaining cilantro before serving. Serve warm with any Indian flat bread.

 

 

Bhinda Na Ravaiya

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Serves: 4

Ingredients
  • 1 lb. bhinda (okra)
  • 3 tablespoons olive oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • ⅛ teaspoon asafetida
Stuffing:
  • ¼ cup chickpea flour
  • 3 tablespoons ground peanuts (optional)
  • ¼ cup dhana-jeeru (spice blend of ground coriander and cumin)
  • 2 teaspoons salt or to taste
  • 4 teaspoons sugar or to taste
  • 1 teaspoon turmeric
  • ⅛ teaspoon garam masala
  • 1 teaspoon chili powder
  • 2 tablespoons olive oil
Directions
  1. Wash okras and dry it with paper towel. Okras should be as dry as possible otherwise it will become slimy. Remove stem, and ¼ inch end of okras, and cut large okras into half. Make a cut in okra almost to half point on one side and another cut almost to half point on other side in opposite direction. Repeat the same with remaining okras.
  2. Combine stuffing ingredients into a medium mixing bowl. Gently widen okra on one side and stuff it by gently pushing stuffing down by hand. Repeat the same on other side. Try not to break it and not over stuffed it. Repeat the same with rest of okras. If any stuffing remains, keep it aside.
  3. In a large non-stick pan, heat oil on a medium high heat, about 2 minutes. Add cumin seeds and let it sizzle. Add mustard seeds and let it sizzle. Add asafetida. Lower the heat and arrange stuffed okra in a pan in a single layer. Increase heat to medium, cover the pan and let okra cook until tender, 10 to 12 minutes, stirring gently few times. Sprinkle any remaining stuffing on top of the vegetables during half way of cooking. Once okras are cooked, lower the heat, uncover the pan and let okras cook until it becomes dry and crispy, stirring occasionally, 8 to 10 minutes.
  4. Serve warm with any Indian flat bread.
Easier Method:
  1. Wash okras and dry it with paper towel. Okras should be as dry as possible otherwise it will become slimy. Remove stem, and ¼ inch end of okras, and cut large okra into half. Cut okras into quarters.
  2. Combine stuffing ingredients into a medium mixing bowl.
  3. In a large non-stick pan, heat oil on a medium high heat, about 2 minutes. Add cumin seeds and let it sizzle. Add mustard seeds and let it sizzle. Add asafetida. Lower the heat and arrange okra in a pan in a single layer. Increase heat to medium, cover the pan and let okra cook for 5 minutes. Uncover pan, stir okra and sprinkle stuffing on top of okra evenly. Initially okras will be slimy but as it cooks it will become less slimy. Cover the pan and let okras cook until tender, 6 to 7 minutes, stirring gently few times. Once okras are cooked, lower the heat, uncover the pan and let okras cook until it becomes dry and crispy, stirring occasionally, 8 to 10 minutes.
  4. Serve warm with any Indian flat bread.

 
Maracha Na Ravaiya

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Serves: 4

Ingredients
  • 1 lb. small or baby assorted peppers (15 to 18 peppers)
  • 2 tablespoons olive oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • ⅛ teaspoon asafetida
Stuffing:
  • ½ cup chickpea flour
  • ¼ cup ground peanuts (optional)
  • ½ cup dhana-jeeru (spice blend of ground coriander and cumin)
  • 3 teaspoons salt or to taste
  • 6 teaspoons sugar or to taste
  • 1 teaspoon turmeric
  • ⅛ teaspoon garam masala
  • ⅛ teaspoon chili powder
  • 2 tablespoons olive oil
Directions
  1. Wash peppers and pat dry. Make a T cut on one side of pepper and carefully remove seeds and membrane. Keep the stem.
  2. Combine stuffing ingredients into a medium mixing bowl. Stuff the peppers one by one with stuffing either by hand or with a ¼ teaspoon measuring spoon. If any stuffing remains, keep it aside.
  3. In a large non-stick pan, heat oil on a medium high heat, about 2 minutes. Add cumin seeds and let it sizzle. Add mustard seeds and let it sizzle. Add asafetida. Lower the heat and arrange stuffed peppers in a pan in a single layer. Increase heat to medium, cover the pan and let peppers cook until soft but not mushy, 10 to 12 minutes. Sprinkle any remaining stuffing on top of the peppers during half way of cooking. The bottom of peppers will caramelize during cooking and it will add nice flavor.
  4. Can be served warm as a side dish and/or with any Indian flat bread.

 
Karela Na Ravaiya

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Serves: 4

This is my sister-in-law Usha Mistry's recipe of stuffed bitter melons.
Ingredients
  • 5 to 6 small karela (Indian bitter melons)
  • 2 tablespoons olive oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 2 tablespoons chopped cilantro, for garnish
Stuffing:
  • 3 tablespoons olive oil
  • 1 medium shallot, roughly chopped
  • 1 clove of garlic, roughly chopped
  • 1 jalapeno or serrano pepper, roughly chopped
  • 1 inch of piece ginger, roughly chopped
  • ¼ teaspoon garam masala
  • ¼ cup chickpea flour
  • 2 tablespoons ground peanuts (optional)
  • ¼ cup dhana-jeeru (spice blend of ground coriander and cumin)
  • 3 teaspoons salt or to taste
  • 6 teaspoons sugar or to taste
  • 1 teaspoon turmeric
  • ½ teaspoon chili powder
  • 1 teaspoon aamchoor (dry mango powder)
Directions
  1. Wash and pat dry karela. Cut ¼ inch of both ends and peel the rough skip. Keep the skin aside. Cut karela in half and scoop out the pulp with seeds. Discard the big seeds and combine the pulp with saved skin.
  2. In a food processor, pulse shallot until finely minced.
  3. In small pan, heat one tablespoon olive oil on medium heat. Add shallots and pinch of salt. Let shallot caramelize on low heat until golden brown, about 5 minutes.
  4. While shallot is cooking, add skin and pulp of karela, garlic, green pepper, and ginger in food processor bowl. Pulse until finely minced.
  5. Once shallot is brown, add above mixture and garam masala. Stir everything and let it cook for 2 minutes. Let it cool down for 10 to 15 minutes.
  6. Combine rest of the stuffing ingredients and remaining olive oil in a medium mixing bowl. Add cooled mixture and combine. Stuff melon halves with stuffing.
  7. In a large non-stick pan, heat oil on a medium high heat, about 2 minutes. Add cumin seeds and let it sizzle. Add mustard seeds and let it sizzle. Lower the heat and arrange stuffed melon halves in a pan in a single layer. Increase heat to medium, cover the pan and let melon cook until tender, 10 to 12 minutes. Sprinkle any remaining stuffing on top of the vegetables during half way of cooking.
  8. Garnish with cilantro before serving. Serve warm with any Indian flat bread.
Notes
Karela is extremely bitter. If you want to remove some of the bitterness, before cooking it, sprinkle about teaspoon of salt on them and transfer them to a colander. Transfer colander to baking dish or a pan to catch drippings. Let karela stand for 30 minutes to an hour and proceed with the recipe.

 
Stuffed Brussels Sprouts

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Serves: 4

Ingredients
  • 1 lb. Brussels sprouts
  • 4 tablespoons olive oil
  • 1 teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • ¼ teaspoon asafetida
Stuffing:
  • ¼ cup chickpea flour
  • 3 tablespoons ground peanuts (optional)
  • ¼ cup dhana-jeeru (spice blend of ground coriander and cumin)
  • 2 teaspoons salt or to taste
  • 4 teaspoons sugar or to taste
  • 1 teaspoon turmeric
  • ¼ teaspoon garam masala
  • ½ teaspoon chili powder
  • 3 tablespoons olive oil
Directions
  1. Wash Brussels sprouts and pat dry. Trim the dark end and wilted leaves. Make an X cut on ⅓ of Brussels sprouts on coreless side.
  2. Combine stuffing ingredients into a medium mixing bowl. Gently widen a Brussels sprout and stuff it by gently pushing stuffing down by hand. Try not to break and over stuffed it. Repeat the same with rest of Brussels sprouts. If any stuffing remains, keep it aside.
  3. In a large non-stick or cast iron pan, heat oil on a medium high heat, about 2 minutes. Add cumin seeds and let it sizzle. Add mustard seeds and let it sizzle. Add asafetida, sauté it for 30 seconds. Lower the heat and arrange stuffed Brussels sprouts in a pan in a single layer. Increase heat to medium, cover the pan and let them cook until tender, 7 to 8 minutes, stirring gently few times. Sprinkle any remaining stuffing on top of the Brussels sprouts during half way of cooking.
  4. Uncover the pan; lower the heat to low and let Brussels sprouts caramelized for 3 to 5 minutes without stirring.
  5. Serve warm as an appetizer or side dish. Can be served with Indian flat bread also.

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Choli Muthia Nu Shaak

Choli Muthia Nu Shaak

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Serves: 4

Indian long green beans, called Choli in Gujarati, are not easily available fresh here. You can use Chinese long beans instead but the taste is not the same.
Ingredients
  • 1 bag of frozen choli (Indian long green beans), thawed
  • 3 tablespoons olive oil
  • 1 teaspoon mustard seeds
  • ¼ teaspoon asafetida
  • 1 teaspoon turmeric
  • 1 teaspoon chili powder
  • 1 teaspoon dhana-jeeru (spice blend of ground coriander and cumin)
  • 1 teaspoon of salt or to taste
  • 1 teaspoon sugar
  • 1 tablespoon chopped cilantro, for garnish
  • Water as needed
For Muthia:
  • ½ cup chickpea flour
  • 1 tablespoon coarse wheat flour or cream of wheat
  • 1 tablespoon olive oil
  • ½ teaspoon salt or to taste
  • Pinch of asafetida
  • ¼ teaspoon turmeric
  • ¼ teaspoon chili powder
  • ½ cup thinly sliced ribbons of spinach
  • 1 tablespoon yogurt or buttermilk
  • Water as needed
Directions
  1. Make dough for Muthia: Combine two flours, oil, dry spices and salt in a medium mixing bowl. Add spinach and yogurt or buttermilk. Add water gradually and make soft dough (like dumpling dough). Set aside.
  2. In a wok or a frying pan, heat oil on a medium-high heat. Add mustard seeds and let it sizzle. Add asafetida, turmeric and chili powder. Add choli and ¾ cups of water. Season with salt and let water come to boil.
  3. Using two spoons drop small muthia (about 1 teaspoon in a shape of oval) in the water. Cover the wok or pan and let choli and muthia cook, about 10 to 12 minutes. Stir gently few times; add more water if shaak is too dry.
  4. Uncover the wok or pan; add sugar, dhana-jeeru and stir. Let it cook for 2-3 minutes.
  5. Garnish with cilantro and serve warm with Rotali or Paratha.

 

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Moola Ni Bhaji Nu Shaak

Moola Ni Bhaji Nu Shaak

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Serves: 4

Ingredients
  • 2 bundles of radishes with greens (bhaji) or 1 bundle of daikon (moola) with greens
  • 2 tablespoons olive oil
  • 1 teaspoon fenugreek seeds
  • ⅛ teaspoon asafetida
  • 1 tablespoon chopped cilantro, for garnish
Flour mixture:
  • ¼ cup chickpea flour
  • ¼ cup dhana-jeeru (spice blend of ground coriander and cumin)
  • 1 teaspoon turmeric
  • 1 teaspoon chili powder or to taste
  • ¼ teaspoon garam masala (optional)
  • 1 teaspoon salt or to taste
  • 3 teaspoons sugar or to taste
  • 2 tablespoons roasted unsalted peanuts, finely chopped (optional)
  • 1 tablespoon olive oil
Directions
  1. Cut off greens from radishes or daikon. Cut into thin ribbons and wash it thoroughly and let the excess water drain.
  2. Prepare flour mixture: Mix chickpea flour along with oil and spices in a small mixing bowl. Set aside.
  3. In a non-sick pan or a cast iron pan heat oil on a medium high heat. Add fenugreek seeds and let it sizzle. Add asafetida and let it heat for 10 seconds. Add greens and cover the pan. Let it cook for 5 minutes or until wilted. Uncover the pan and stir the greens. Spread the flour mixture evenly on top of wilted greens. Cover the pan again and let it cook for 5 more minutes or until the flour mixture is cooked.
  4. Uncover the pan and stir the greens with flour mixture. Let it cook uncovered for 5 to 7 minutes or until shaak is almost dry and bhaji is crispy.

 

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