### TranslatedIngredients: 6 Small Brinjal (Baingan / Eggplant) - slit from top for stuffing,1 cup Coconut milk,1 cup Tamarind Water,Sunflower Oil - for cooking,1/2 cup Fresh coconut,10 Pearl onions (Sambar Onions),1 teaspoon Turmeric powder (Haldi),4 cloves Garlic,1 inch Ginger,4 tablespoon Dhansak masala ### PrepTimeInMins: 20 ### CookTimeInMins: 45 ### TotalTimeInMins: 65 ### Servings: 4 ### Cuisine: Parsi Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: We begin making the Ringan Ravaiya Recipe (Parsi Style Stuffed Eggplant) by washing the baingan (Eggplant) and making four slit in the middle. Make sure the stem stays intact.Using a blender or a mixer, blend all the ingredients that had to be ground to a coarse paste. Stuff the mixture into the eggplant till it is full. Heat a non-stick pan, add oil and then sauté the eggplant on a low heat till it becomes soft and the eggplantHeat the pressure cooker , add oil and then sauté the eggplant on a low heat till it becomes soft and cover it and cook it for 3 whistles by adding a little water. This helps the eggplant to cook faster.Meanwhile in a mixing bowl, add the coconut milk, then add the tamarind pulp to it and squeeze out all the juice and extract from the tamarind. Once done strain the mixture.Add this mixture to a non-stick pan and then add the cooked eggplant.Simmer for 5 minutes. Taking care that the eggplant is not broken.Serve your tasty Ringan Ravaiya Recipe (Parsi Style Stuffed Eggplant) with some Phulka or steamed rice.