Brinjal! My favorite vegetable particularly round and cute ones which tempt me to buy every time I go to market.
Rhengan reveya is a gujarati dish which is some what closer to Bagara baigan.I like any version of stuffed brinjals and every time would like to cook with different stuffing. The original recipe is from" Monsoon spice" ,Thank you very much Sia for wonderful recipe.This is very easy recipe and goes very well with rotis and biryani.I have cooked brinjals in micro wave oven till they are 75% done. Cooking in microwave will take very less time than stove top cooking and will not require any oil. It is up to you and taste will be delicious in either way.
Purple Round Brinjal:5
Medium sized potatoes-2(Boiled and cubed)
Cumin seeds-1tspCoriander leaves for garnishing
Dry mango powder-1/2tsp
Red chilli powder-2tsp(Adjust as per taste)
Salt to taste
!)Make slits in the brinjal till the base and make sure to keep the stem intact.Microwave the egg plants by spreading them on plate for 4-5 minutes(Till they are 75%done.They should be firm )and cool completely.
2)Dry roast pea nuts and grind them to fine powder.
3)Mix all the ingredients for stuffing.The mixture will be crumbly in texture.
4)Scoop the mixture into brinjals and roll the potatoes into remaining mixture.
5)Heat 1tsp oil in wide pan and add cumin seeds, when they start spluttering add stuffed brinjals.
6)Add 2 cups of boiling water and cook on medium flame for 8-10 minutes.Now add cubed potatoes and continue to cook for another 5 minutes.
1)Pick the brinjals which are small and tender.
2)I have cooked both brinjals and potatoes in microwave separately. If you don't want to do this stuff the mixture into washed brinjals and follow the same procedure but it will take longer to cook.
3)I have coriander powder and cumin powder which are home made.If you have store bought ones I suggest you to dry roast coriander seeds and cumin seeds along with peanuts and grind them to fine powder which makes the dish very flavorsome