Gujarati Ravaiya Stuffed Aubergine Curry

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.

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:

PeanutsToasted chickpea flour (gram flour/besan)Ground coriander seedsGround cumin seedsGarlicGingerRed chilli powderAsafoetidaFresh corianderTomato ketchup (yes, really! Don’t skip it.)SaltSugarOilBicarbonate 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!