I bookmark about 3 recipes each day on an average. I end up cooking about 4-5 of them each month, if its a good month, simply because there are way too may of them and just weekends for me to experiment and try out new stuff. But the moment I saw this recipe on Sia's site, I knew I'll be trying it out as soon as I could lay my hands on some good baby aubergines / Indian eggplant aka kathirikkai. I decided to give Little India a shot and I was not disappointed. I picked up some real beauties!
Rhengan Reveya is a traditional Gujarati recipe that is a delicious satay of baby aubergines and baby potatoes marinated in a spicy peanut paste. I have not yet tried peanut-based curries and that made this all the more exciting. Also, aubergines are my weakness, as you can see from the number of aubergine / kathirikkai recipes on this blog :D
Anyway, on to the recipe now.
Rhengan Reveya Recipe
Original recipe inspiration from here
Serves 4
What I Used:
6 baby aubergines / kathirikkai
2 potatoes, cubed (or 8 baby potaoes, halved)
For Spice Powder / Marinade:
1/2 cup peanuts
1 tbsp coriander seeds
2 tsp cumin seeds/ jeera / jeerakam
4 dry red chillies
1 pinch turmeric powder
1/2 tsp amchur / dry mango powder (optional but recommended)
1 tsp sugar
A big pinch of hing / asafoetida / kaayam
1" piece grated ginger
A bunch of coriander leaves, finely chopped
3 tbsp oil
Salt to taste
For Tempering:
2 tsp oil
1 pinch hing / asafoetida / kaayam
A few cumin / jeera seeds
How I Made It:
1. In a wide pan, dry roast peanuts, coriander seeds, jeera seeds, red chillies, hing, turmeric powder and amchur. Grind this to a powder. The oil from the peanuts will make this mixture a bit pasty.
2. Make slits in the brinjal from the bottom until the base of the stem. Make sure you keep the stems intact to make sure the aubergine stays in one piece. Scoop the spice powder into the slits and stuff as much of it in as you can.
3. Once all the aubergines are stuffed, mix this with the cubed potatoes, add the remaining spice powder, ginger, chopped coriander leaves, sugar and salt and keep aside for 10 mins.
4. Heat oil in a pan and add ingredients for tempering. Once the cumin seeds start sizzling, add the aubergine-potato mixture. Add 2 cups boiling water to this, keep fire on medium and cook closed for 5 mins.
5. After 5 mins, mix the vegetables, add more water if needed (the peanuts make this dish quite thick so I added about 1/2 cup water at this stage) and cook again closed for about 15 mins more. Mix in between to ensure uniform cooking, just make sure you don't break the aubergines while mixing.
6. Garnish with more chopped coriander leaves and serve hot with steamed white rice.
Notes
- While picking the baby brinjal, try to make sure they are of somewhat similar sizes. This is to ensure uniform cooking. Remember, we are not chopping them up but cooking them whole!
- Instead of using coriander seeds, jeera seeds the whole red chillies, you can use their powders. This could bring down the flavour, as Sia points out. If you ask me, go with the whole masala and grind them up, its really worth the effort :)
We absolutely loved our Rhengan Reveya and TH is not even a huge fan of peanut-based gravies! We licked our plates and the pan clean during lunch so basically we wiped out what can actually feed four people :D Thanks Sia!

























58 Comments:
Hi I came across your blog and absolutely love it! I used to live in Singapore! I will have to wait till I get back to Hawaii to try out this yummy dish as they do not have baby eggplants here ugh!
i bought some baby aubergines last night and must try this recipe with them today. cannot wait!
Looking lovely NAGs....Even i wanted to give a try the same one when i saw this at sia's corner..but i m also like you, bookmarking so many and ending up making only few....waiting for your new post in the photography section gal..!!
Glad you both enjoyed this Gujarati dish.:) It's really awesome and I make it frequently. I'll post my version soon in my blog.
Perfect blend of spices with two rich vegetanles....Looks yum.
Okay, isn't that peanut gravy the best? I could do anything for that. I've bookmarked this too! :)
I m not a big fan of brinjals...but this one is tempting...inviting gravy!
I recently made a brinjal masala with peanut gravy. Liked it so much.I am sure this too must have tasted heavenly. Even I had bookmarked it from Sia's.
looks great... i have not tried anything with peanut gravy... must try one of the dishes from Sia's blog :)
is this bagara baingan? looks delicious.
This looks good! Even I end up making numerous dishes with eggplant,green and purple/long and short,love them all :D Will definitely give this one a try and let you know.
Mahimaa - Its similar to Bagara Baingan which is actually an Andhra recipe. In Bagara Baingan, tamarind is used and a little bit of coconut too, which is optional. This uses more peanuts and no garlic and is a traditional Gujarati recipe.
Nags, I have taken down the recipe coz hubby is a great fan of eggplants. You'll be seeing this soon on my blog soon.
superb presentation..u hav a lovely blog....
Will try your masala the next time I make these. Love the look of the dish Nags. :-)
Looks beautiful and delcious, i have never made any gujurathi dishes.
hmm..even i thought it was similar to bhagare baingan except for no onions n garlic and yeah no tamarind also..but looks yummy..anything will eggplant is always welcome! :)
Awesome! that recipe caught my eye too, and i bookmarked it too, but have been lazy to try it, what with the weather being so hot, and the more time spent in the kitchen means more sweating it out...love your pics:-)-Shreya
I have bookmarked that one too!! I have to make it! Yours looks as lovely as hers!
Mouth watering pics. I bookmarked this recipe too, but haven't got around to make it. I should probably make it now.
wow nags!!! that looks damn yummm!!! must to try! :D
The dish looks great...will try this..
Curry looks great and amazing pictures ...... must try .........
wow thats looking so yummy and the colour of the gravy is mouthwatering .. nice clicks asusual
wow! nice pic ....looking super yummy :)
I am not a fan of baingan, but love the masalas that are used to ook the dish, i help myself to the masala where as the hubby LOVES baingan and eats that!
a nice click, first of luv, i love all ur clicks..., still not tried to improve my photography lesson, as u said, so many recipes, i keep thinking everytime, i am going to try at least 1 a week !!, now this dish looks absolutely great, and i have to wait till sunday night, i have baby brinjals & baby potatoes...only hubby dear is not their, so recipe has to wait until he comes back , because he loves anything with baigans, must tell my sis as she doesn't use garlic in her cooking !! looks very yummy...
I think I had something similar made by a Gujarathi friend last weekend. It tasted awesome and have been looking for the recipe. Looks good.
Hi there, first time here and compltely love ur space and the Brinjal curry. Its looks delish!
Wow, this recipe looks amazing! I love eggplants and penuts, so putting the two together would be heaven for me!
This really sounds nice, has some great flavors!
wow looks beautiful......never tried gujrati dishes!!!!! Will try this recipe!
I love stuffed baigan...the picture looks soo inviting....i want some right now :)
Wow! mouth watering. nice click.... Sure to try.
Interesting recipe :)...not a great fan of brinjals..but this is really a good one...good shot as always.. :)
It's a pleasure to harvest home grown veggies..but Farm growns are really not....they enter sumptuously..esp veggies like beets can't be passed along much to my friends and relatives there too :)..
looks so delicious and very intresting recipe bookmarked will try soon Thanks for the recipe
I love all the eggplant dishes you post and this one is especially drool-worthy!
Thanks for stopping by my blog to say hello :)
No wonder you couldn't wait to cook this recipe it looks amazing. I love the photo if my hubby saw it he would ask me to cook it for him straight away!
Yummmmmmmy! I am almost salivating.. LOL
Love the spice mixture used and what a pretty name. I must try this recipe atleast to say, "I made Rhengan Reveya today" :)
Mamatha
How did I miss this post???
that's one gorgeous click Nags. I am so glad to know u enjoyed it. Its worth all the effort of experimenting regional cuisines based on what I could remember from the long list of ingredients given to me by Kaushi and to see it being paid off handsomely by brinjal lovers :)
Hi Nags,
I tried this ysdy..It was too gud..It hardly took time..I din have the small ones so din stuff the brinjals..instead used chopped brinjals..Thanks:)
Vini
Vini, yes its really not that hard to make and chopped brinjal should work just as well. Glad you liked it :)
Liked the idea of a Satay with brinjals!Beautiful pictures!
I made this yesterday and it was absolutely delicious! Thanks! :)
Miri
Its really really very tasty recipe... thank u NAG
Liked the idea of a Satay with brinjals!Beautiful pictures!
I made this yesterday and it was absolutely delicious! Thanks! :)
Miri
I am not a fan of baingan, but love the masalas that are used to ook the dish, i help myself to the masala where as the hubby LOVES baingan and eats that!
wow! nice pic ....looking super yummy :)
Curry looks great and amazing pictures ...... must try .........
wow nags!!! that looks damn yummm!!! must to try! :D
Mouth watering pics. I bookmarked this recipe too, but haven't got around to make it. I should probably make it now.
hmm..even i thought it was similar to bhagare baingan except for no onions n garlic and yeah no tamarind also..but looks yummy..anything will eggplant is always welcome! :)
Nags, I have taken down the recipe coz hubby is a great fan of eggplants. You'll be seeing this soon on my blog soon.
is this bagara baingan? looks delicious.
Okay, isn't that peanut gravy the best? I could do anything for that. I've bookmarked this too! :)
i bought some baby aubergines last night and must try this recipe with them today. cannot wait!
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