Methi Bharela Ravaiya

Welcome to our channel! Today, we're excited to share a traditional and flavorful dish from the heart of Gujarati cuisine – Methi Bharela Ravaiya. This stuffed baby eggplant recipe is a perfect blend of aromatic spices, fresh fenugreek leaves (methi), and tender eggplants. It’s a delightful vegetarian dish that will surely become a favorite in your household.

Ingredients:
Baby eggplants (Ravaiya)
Fresh fenugreek leaves (Methi)
Gram flour (Besan)
Ginger-garlic paste
Green chilies
Turmeric powder
Red chili powder
Coriander powder
Cumin seeds
Salt to taste
Oil for cooking
Instructions:
Preparation: Start by washing and prepping the baby eggplants and methi leaves. Make slits in the eggplants for stuffing.
Stuffing: In a mixing bowl, combine chopped methi leaves, gram flour, ground peanuts, sesame seeds, ginger-garlic paste, green chilies, and spices. Mix well to form a flavorful stuffing.
Stuffing the Eggplants: Carefully stuff the prepared mixture into the slits of the baby eggplants.
Cooking: Heat oil in a pan, add cumin seeds, and let them splutter. Place the stuffed eggplants in the pan, cover, and cook on low heat until they are tender and cooked through, stirring occasionally.
Serving: Serve hot with roti, paratha, or steamed rice, and enjoy the rich flavors of this Gujarati delicacy.
Tips:
Use fresh methi leaves for the best flavor.
Adjust the spice levels according to your preference.
Cook on low heat to ensure the eggplants are perfectly tender and the stuffing is well-cooked.
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