Rhengan Reveya: Rural, Rustic Charm!

Rhengan Reveya

Will it be called too much of bragging if I were to say I cook very mean Indian food?
Will it be called blowing your own horn, little too loudly perhaps, if I am to say I cook better than the chefs at well known Indian curry houses?
Will I be kicked out from the restaurant for asking the chefs to change their career because they failed to cook one decent pot of rice?
Err, will I be?

I think I am in trouble! Who am I kidding; I am in deep $h1t!!! It is becoming difficult for me not to compare the food served in Indian restaurants with the ones I make at home. Most the restaurants have standard vegetarian menu of Aloo Gobi, Aloo Palak, Palak Paneer, Paneer Makhani, Channa Masala, Malai Kofta and some lentil dishes. And I cook all these at home with less oil, less fat and more flavour! Over 3 years of testing and experimenting in my small 10X8 feet kitchen, I feel I can give good competition when it comes to making most of the Indian foods served in restaurants. And there are times when I can’t help but compare the food they serve and feel I cook better than that! I am my worst critic and yet I feel this way. You have no idea how miserable I feel when faced with situations like this where I end up twisting my nose and giving lectures as what is missing or what went wrong with that bowl of food!


The problem is food menu in any restaurants is limited few items which anyone can cook better at home provided you have right ingredients and know how to use them. We can’t blame westerners if they think that Indian cuisine begins and ends with ‘Curry’. Think about it! One country, more than forty languages, over 1500 dialects, hundreds of festivals, 28 states and 7 union territories and yet first thing that comes to mind when you talk of Indian food is ‘Curry’! It can’t get more ironic than this, can it?


India is a pluralistic, multilingual and multi ethnic society as you will find that every state with its own traditions, culture, lifestyle, and food is no exception. Then why limit your menu to just handful of things? It’s not like people like only those foods. I am sure they will enjoy tasting different regional cooking that not only tastes wonderful but also healthier. I have seen my western friends relishing simple lemon rice and mango rice with raitas. I have seen that content look on their face when they are served fluffy and soft Idli with coconut chutney. And it didn’t take long for them to fall in love with lightly spiced Kichidi when served with pickle, yogurt and papads. Yes, if given choice and chance I am sure that everyone will enjoy discovering regional cuisines of India.


Among so many curry houses, we have very few favourites who have unique food items listed in their menu. One among them is a small vegetarian Guajarati restaurant that serves authentic regional cuisine to its customers. This restaurant is run by family members of four and mother and daughter in law team is in charge of kitchen. This is the only restaurant that we visit almost every month for their simple yet delicious Gujarati Thai that has selection of one starter, two vegetarian sides with Pulkas, Dal with rice or Kichidi with Kadhi, roasted papad, and dessert (either plain or mango Shrikand). We have been visiting this place since one year yet we are not tired of eating same food! The main reason is it tastes more like home food prepared by someone who really cares for you. Yes, it’s like any food prepared by your mother or grandmother who keep in mind to cook food that not only tastes great but it is lot healthier and good for you. The food served there is simple, rustic and without any frills in a friendly environment with great service. I am really thrilled to find one restaurant that serves exceptional food at reasonable price and leave you feeling satisfied and content!!!


One such lovely food served there is Rhengan Reveya which is a simple and rustic stuffed baby aubergine and potato satay. When asked for the recipe, Kaushi, the mother in charge of kitchen, gave me this rough recipe of this traditional Gujarati dish which involves skilful marinating and stuffing of baby aubergine and potatoes with ground spices and peanuts. After few trial and errors I have successfully managed to create Rhengan Reveya that same tastes very close to what is cooked by dear Kaushi. Kaushi says you need lot of patience when it comes to master the art of creating a truly scrumptious dish of Rhengan Reveya, or any food for that matter, to bring out all the delicate flavours of a traditional satay marinade and follow the delicate cooking procedures involved in creating this magic! I totally agree with her!!! If you are looking for cooking and eating authentic, rustic and delicious Gujarati food then this recipe of Rhengan Reveya is definitely for you. Don’t get daunted by the long list of ingredients as it is really one simple dish that doesn’t take more than 20 minutes of your cooking time. I highly recommend this dish of Baby Aubergine and Potatoes if you love this king of vegetables for its amazing texture and phenomenal taste when cooked right!

Groud Peanuts & Spices for Stuffing

Stuffed Baby Eggplants & Potatoes for Rhengan Reveya

Print This Recipe

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Rhengan Reveya (Baby Aubergine and Potato Satay, rustic food from Gujarat)
Prep Time: 5-10 mins
Cooking Time: 15-20 mins
Serves: 4-6
Recipe Source: Kaushi
Recipe Level: Basic/Beginner to Medium
Spice Level: Medium
Serving Suggestion: With any Indian flat breads or with flavoured/steam cooked Rice

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Ingredients:
8-10 Baby Purple Eggplants, washed, dried
8-10 Baby Potatoes or 2 medium Potatoes, peeled and cut into bite sized pieces

For Tadka/Tempering:
½ tbsp Oil
1 tsp Cumin Seeds
¼ tsp Hing/Asafoetida

For the Stuffing & Marinating:
1/3 cup Roasted Peanuts, ground to fine powder
¾-1 tbsp Roasted Coriander Powder
½-¾ tsp Roasted Cumin Powder
1 tsp Cumin Seeds
1-1½ tsp Red Chilli Powder (Adjust acc to taste)
½ tsp Turmeric Powder
½ tsp Aamchur/Dry Mango Powder (Optional)
1-2 tsp Sugar
A big pinch of Hing/Asafoetida (Optional)
1 inch Ginger, peeled and grated
3 tbsp Coriander Leaves, finely chopped
2-3 tbsp Oil
Salt to taste

Rhengan Reveya

Method:

Grind roasted peanuts to fine powder and transfer it into a mixing bowl. Mix in all dry spice powders one by one. Next add grated ginger, finely chopped coriander leaves, salt to taste and oil and mix them well. You will get a crumbling mixture. Keep it aside till needed.
Make ‘+’ marked slits ¾th way on baby eggplants keeping their stems intact. Stuff the eggplants with prepared mixture. Make sure that you don’t break the eggplants while stuffing. Once you have stuffed all the eggplants with mixture, add chopped potatoes to remaining stuffing and mix well so that potatoes are coated well. Mix eggplants with potatoes and keep them aside to marinate for 5-10 minutes.
Heat oil in a pan and add cumin seeds and hing. When cumin starts to sizzle and turn golden red, mix in stuffed eggplants and potatoes. Add about 1-1½ cups of boiling water and cover the lid. Reduce the heat to medium-low and let it cook undisturbed for 5 mins.
Open the lid after 5 mins and gentle mix all the vegetables. Add little more water if needed and cover and cook again for 10-15 minutes, mixing in between, till both eggplants and potatoes are cooked though.
Garnish with finely chopped coriander leaves and serve with steam cooked rice or Roties and enjoy this rustic, delicious Rhengan Reveya.

Rhengan Reveya

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Notes:

For this batch of Rhengan Reveya I went on to prepare freshly roasted and ground coriander and cumin powder and without any doubt they tasted amazing when combined with other ingredients for stuffing. So I would strongly recommend you to prepare fresh batch of coriander and cumin powder if you have enough time and see the whole world of difference it makes when it comes to flavour and aroma. Just lightly dry roast them on low heat for 1-2 minutes to bring out their heady aroma and grind them to fine powder once cooled completely.