Bharela Ringan nu Shaak
A warm, comforting Gujarati curry featuring baby eggplants filled with a sweet, spicy, and nutty masala made from peanuts, sesame, and chickpea flour. A true taste of home-style Indian cooking.
For 4 servings
6 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Eggplants
- b.Wash the baby eggplants thoroughly and pat them dry. Keep the stems on.
- c.Make two perpendicular slits from the bottom of each eggplant, going about 80% of the way up to the stem. This creates four sections for the stuffing while keeping the eggplant whole.
- d.Place the slitted eggplants in a bowl of salted water to prevent them from browning while you prepare the masala.
- 2
Step 2
- a.Create the Stuffing Masala
- b.In a mixing bowl, combine the besan, crushed peanuts, sesame seeds, desiccated coconut, turmeric powder, red chili powder, coriander-cumin powder, and garam masala.
- c.Add 1/4 tsp of hing, the grated jaggery, lemon juice, 1 tsp of salt, 2 tbsp of vegetable oil, and 2 tbsp of chopped coriander leaves.
- d.Mix everything thoroughly with your fingers. The mixture should be moist and crumbly, and it should hold its shape when pressed together. If it's too dry, add a teaspoon of oil or water.
- 3
Step 3
- a.Stuff the Eggplants
- b.Drain the eggplants and pat them dry.
- c.Carefully open the slits of each eggplant and generously fill them with the prepared masala. Press gently to ensure the stuffing is packed in well.
- d.Set aside any leftover masala; it will be used to thicken the gravy.
- 4
Step 4
- a.Sauté Eggplants and Prepare Tempering
- b.Heat the remaining 3 tbsp of oil in a wide, heavy-bottomed pan or kadai over medium heat.
- c.Once the oil is hot, add the mustard seeds. When they begin to splutter, add the cumin seeds and the remaining 1/4 tsp of hing. Sauté for 30 seconds.
- d.Carefully place the stuffed eggplants in the pan in a single layer. Cook for 5-7 minutes, turning them gently every couple of minutes, until they are lightly browned on all sides.
- 5
Step 5
- a.Build the Gravy and Simmer
- b.Add the ginger-green chili paste to the pan and sauté for a minute until fragrant.
- c.Pour in the tomato puree and add any leftover stuffing masala. Cook for 3-4 minutes, stirring occasionally, until the oil starts to separate from the mixture.
- d.Add 1.5 cups of hot water and the remaining 0.5 tsp of salt. Stir gently to combine everything without breaking the eggplants.
- e.Bring the gravy to a gentle boil, then reduce the heat to low. Cover the pan and let it simmer for 15-20 minutes, or until the eggplants are soft and cooked through. You can check by piercing one with a knife; it should go through easily.
- 6
Step 6
- a.Garnish and Serve
- b.Once cooked, turn off the heat. Garnish with the remaining 2 tbsp of fresh coriander leaves.
- c.Let the shaak rest for 5-10 minutes to allow the flavors to meld.
- d.Serve hot with phulka roti, bhakri (millet flatbread), or steamed rice and dal.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a deeper, nuttier flavor, lightly dry roast the besan (gram flour) in a separate pan on low heat until aromatic before adding it to the stuffing mixture.
- 2Always use small, fresh, and tender eggplants. They cook faster and have fewer seeds.
- 3To prevent the stuffing from spilling out, do not overfill the eggplants.
- 4If the gravy becomes too thick while simmering, add a splash of hot water to adjust the consistency.
- 5This dish tastes even better the next day as the eggplants absorb more flavor from the gravy.
Adapt it for your goals.
With Potatoes
Add 1-2 medium potatoes, peeled and cubed, to the pan along with the stuffed eggplants. You may need to add a little extra water and seasoning.
Pressure Cooker MethodPressure Cooker Method
For a faster cooking time, follow steps 1-4 in a pressure cooker. After adding water (use only 1 cup), close the lid and cook for 2-3 whistles on medium heat. Let the pressure release naturally.
Nut Free VersionNut-Free Version
For a peanut allergy, you can omit the peanuts and increase the amount of sesame seeds and desiccated coconut to maintain the texture and richness of the masala.
Spicier VersionSpicier Version
Increase the amount of green chilies in the ginger-chili paste or add a slit green chili to the tempering for extra heat.
Why this is on our healthy list.
Rich in Dietary Fiber
Eggplants and besan (gram flour) are excellent sources of dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
Good Source of Plant-Based Protein
The combination of besan and peanuts provides a good amount of plant-based protein, which is essential for muscle repair and overall body function.
Contains Healthy Fats
Peanuts and sesame seeds are rich in monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help lower bad cholesterol levels.
Packed with Antioxidants
The skin of the eggplant contains nasunin, an antioxidant that protects brain cells. Spices like turmeric also contribute powerful anti-inflammatory and antioxidant properties.
Frequently asked questions
A typical serving of Bharela Ringan nu Shaak (about 1 cup) contains approximately 300-350 calories. This is an estimate and can vary based on the amount of oil and peanuts used.