Ravaiya is the Gujarati variant of Bharli Vangi. I made it at home and it turned out very well (in my humble opinion). Next time I would use smaller aubergines.
Harters
( A culinary patriot cooking and eating in northwest England)
64
So it looks.
The restaurant uses the very small more pointed aubergines, rather than the small round ones you’ve used. They slit each one down from the stalk end, so there’s four “fingers”.
I love eggplant, but don’t cook it often for no particular reason. I much prefer the slim eggplants used in Asian cuisine, than the fatter Italian kind.
My favorite preps are Taiwanese style stir-fried eggplant with basil and also Chinese style stuffed eggplant (think of what you can get during dim sum). I’m also a sucker for well done eggplant tempura.