Yes this one I made with the Kitchenaid roller and cutter attachments. I used a mix of semolina and 00 flour for it, it makes 3 servings for me. I rolled it thin this time - the 6 setting in the roller attachment.
Do you have the recipe for the semolina with only egg? I’ve made semolina pasta with egg and a little bit of water. Some recipes specify a weight to the liquid where you add some water to bring the liquid to a certain weight as eggs come in different volumes.
We typically use 8 large eggs for 1000g Semolina. It sometimes takes a little adjustment.
We tried with weights but we ended up having to adjust anyway.
First time trying this recipe out. It deflated within a few mins. The parm cheese placed both bottom and sides walls the egg soufflé beautifully… Light and cheesy interior. Lunch on Sunday.
I am recently being tempted by fancy vegetables. So I found myself with some cute little stripy eggplants from my local Indian shop and some baby pointed peppers from the supermarket.
Decided to try and adaptation of eggplant ravaiya from the NYT recipe app.
Took a photo of everything in the pan ready to be simmered. Have a feeling the finished product won’t look as nice!
Everything simmered into a nice creamy sauce, but the stuffed vegetables seemed a bit unwieldy, so I cut them in the pan into more manageable pieces. Tastes good too. Would make this as a dinner party ‘fancy’ dish, and it’s vegan to boot.
Gorgeous eggplants!
Mmm Ravaiya.
I don’t eat eggplant, but there are usually small onions and potatoes added which are delicious with the masala. There’s a cilantro and coconut version of Ravaiya that is also fantastic
Usually the Stuffed Eggplants are sautéed first. I wonder if that is why they didn’t hold shape?
Here is a Recipe from a very good Friend and Chef Ruta Kahate
They are called “Graffiti” or “Fairy Tale” usually
Thanks for the recipe. I think I probably chose the wrong sort of eggplant for this dish. And sauteing them first would have been preferable. These sort of steamed and looked like giant grenades, so I deliberately cut them up in the pan. At least I have another solid vegan recipe in my repertoire now!
I have served the ones I linked you to. They are pretty impressive to look at and taste great.
I do punch up the seasoning a bit (Chili)
We use very small eggplants for this dish, sized the same as the onions and potatoes (also small).
That way stuffing is easy (don’t cut too close to the stem and they hold together fine) and you can serve everyone a whole eggplant, onion, and potato.
Good tip! The NYT recipe mentions using okra as well. Though I’ve never thought to stuff an okra…
Classic casa lingua lunch, i.e. way too late in the day after running errands… way too late in the day 
: one BAKOS, sautéed in ghee, deglazed/braised briefly in Grüner Veltliner, just seasoned with s&p.
Even had to postpone talking to my sis by 15 min bc I am positively starving at this point.
We don’t use okra for this version, only in the fresh version of Ravaiaya (no peanuts / besan — a green masala with cilantro and coconut).
Just as an aside the Bharli Vangi recipe I linked you to is from Maharashtra .
Saregama is referencing the Gujarati recipe
Stuffed Okra is a common recipe in Maharashtra called Bharwa or Bharli Bhindi
Bharli Vangi and the peanut-besan (instead of gathiya) Ravaiya in the NYT are substantially the same dish, as it used to be a single state.
I’ve found the Maharashtrian version can sometimes regionally be tangier with the addition of tamarind, which I’ve never encountered in a Gujarati version.
Bharli / Bharleli Bhendi is usually a bit different than Vangi as it’s a dry (or drier) prep or the okra would get slimy (not considered a feature) and often contains coconut and cilantro, which Bharli Vangi usually doesn’t.
Interesting.
Mahrati version of Eggplant I know (Ruhta’s) has Cilantro and no Besan.
As with everything I imagine it is different from Family to Family.
