One of the most loved Curries, adored by kids and elders in Gujarat, India. Stuffed Eggplant-Bharela Ringan nu Shaak is made with a few handfuls of fresh ingredients. This moderately spicy, sweet and nutty Eggplant Curry is so easy to whip up and makes a great meal for Vegan, Vegetarian, Gluten-Free, and Dairy Free diets.
If all the Gujaratis have something in common then I would say it surely has to be "Eggplant". Somehow people of Gujarat in India love Eggplants so much. I have eaten so many different varieties of eggplant dishes while growing up in India and none of them have ever disappointed me. You bring eggplant to a Gujarati and they'll turn them into a magical curry with whatever simple ingredients they own.
Gujaratis love their vegetables more than anything. Vegetables are one of the main dietary sources in Gujarat because the majority of the population follow Vegan and Vegetarian diets.
Gujarat is the only state in India that is largely made up of Vegans. Part of that has to do with our fresh produce farming. Gujarat is the biggest distributor of fresh produce all over India so can you tell why we treat our vegetables with so much love?!
What is Bharela Ringan nu Shaak(Stuffed Eggplant):
I am not sure how Bharela Ringan nu shaak(stuffed Eggplant) took over every household in Gujarat but it has been around for centuries. Every household has their own recipe of Bharela Ringan. If you are to visit Gujarat, you won't be tired of trying every Bharela Ringan recipe because they all taste so good with their unique twist given by a home cook. Stuffed small eggplants cooked to perfection and served with hot Roti or Phulka(Indian flat bread) along with a glass of Chhas(Salty Buttermilk) and Kachumbar(Onion-Tomato salad).
Stuffing for Stuffed Eggplant (Bharela Ringan Nu Shaak)
Ingredients for my Bharela Ringan(Stuffed Eggplant) stuffing are below:
- Roasted Peanuts
- Sesame Seeds
- Jaggery
- Kashmiri Chili Powder
- Turmeric Powder
- Coriander Powder
- Cumin Powder
- Garlic
- Ginger
- Cumin Seeds
- Fennel Seeds
- Green Chili
- Cilantro
- Oil
- Salt
Tips to Pick Good Eggplants
Indian grocery stores or an Asian grocery store are your best bet to find some good small eggplants. I highly recommend using small purple eggplants for this recipe. Pick the smallest with firm skin. Those ones are less likely to have tons of seeds in them. My local Indian store sometimes carries Green young eggplants. Those ones are so darn delicious as well. Very mild in flavor with thinner skin than the purple kind.
If you can't find small eggplants, go for a large eggplant from a regular grocery store. Pick the smallest out of all the large ones ;). Peel the skin and dice it. OXO Pro Y Peeler is my favorite for peeling vegetables. Instead of stuffing the large eggplant with spices, you can brown them in oil first then add spices and sauté for a minute or two. Then follow the rest of the steps for this recipe.
Not a Fan of Eggplants?
I have used this stuffing for Mini Sweet Peppers, Jalapenos, Poblano Peppers. Also, I have slightly different recipes for stuffed peppers. It is loved by everyone I have served it to. Check out my Bharela Marcha recipe. You may use your favorite stuff-able vegetable. You do you! Be creative! Don't forget to share your creativity with me. You creative chef you! 🙂
How to Cut and Stuff Eggplant
- Wash the eggplants thoroughly under running water and pat them dry. Trim the crown.
- Create one horizontal and one vertical slit ¾ way from the bottom of the eggplants. The crown should remain attached.
- Prepare masala stuffing for Bharela Ringan. Coarsely grind peanuts and sesame seeds. I like the coarse texture of peanut and sesame seeds for Bharela ringan. You may grind into fine powder if you don't like the coarse texture of peanuts and sesame seeds.
- Fill in ½ teaspoon to teaspoon Masala(spice mixtures) with the hand or with the help of a butter knife in the eggplants. Do not over-fill the spices.
- Heat the rest of the oil in an instant pot on a medium sauté setting or a large heavy bottom pan. Add cumin seeds. Once it starts to change color, add eggplants and cook for about 1 minute to brown the skin.
- Add any remaining Masala and fennel seeds. Sauté until spices are fragrant. Add water and mix gently.
- Pressure cook on the low-pressure setting for 6 minutes. Release the pressure. Garnish with cilantro.
Although I prefer to cook eggplants in a pressure cooker or an Instant Pot, I have also cooked this recipe in a Dutch Oven and a large Non-stick Skillet I own. I use Instant-Pot and Pressure quite often that it is wonderful to have a Dutch oven or a Large skillet handy while other pots are soaking in soapy water for my next dishwashing job lol. This is an Instant-Pot recipe but cooking instructions for a regular pot are attached in the recipe notes.
Peanut Substitute
I usually use peanuts for bharela ringan recipe or sometimes I use shredded tomatoes instead of peanuts and sesame seeds. However, a reader tried this recipe using cashews instead of peanuts since her daughter has peanut allergies. Below is her review using cashews for bharela ringan.
Kitchen Tools You’ll Need:
Stuffed Eggplant (Bharela Ringan Nu Shaak)
Equipment
Ingredients
- 1 ½ pounds baby Eggplant , approximately 15 to 18
- ¼ cup raw Peanut , or roasted unsalted peanuts
- 3 tablespoons Sesame Seeds
- ¼ cup Oil
- 2 tablespoons Garlic paste , or grated
- 1 tablespoon Ginger paste , or grated
- 1 teaspoon Jaggery , about ½ inch piece
- ½ cup Water
- ½ teaspoon Cumin seeds
- 1 tablespoon Fennel seeds optional
- 1 ½ teaspoons Coriander powder
- 2 teaspoons Kashmiri chili powder
- ½ teaspoon Turmeric powder
- 1 teaspoon Salt or to taste
- 1-2 raw Green Chilies , optional
- 2 tablespoons chopped Cilantro
Instructions
- Roast raw peanuts in a skillet on low-medium heat until the skin darkens slightly. Takes about a minute to a minute and a half. Cool it down and peel the peanut skin off.
- Coarsely grind roasted peanuts and sesame seeds in a spice grinder, food processor, or Mortar.
- In a medium bowl, combine the peanut-sesame mixture, ginger-garlic, chili powder, cumin-coriander powder, turmeric, jaggery, tablespoon of oil, and salt. Set it aside.
- Wash the eggplants thoroughly under running water and pat them dry. Trim the crown.
- Create one horizontal and one vertical slit ¾ way from the bottom of the eggplants. The crown should remain attached.
- Fill in ½ teaspoon to teaspoon Masala(spice mixtures) with the hand or with the help of a butter knife in the eggplants. Do not over-fill the spices.
- Heat the rest of the oil in an instant pot on a medium saute setting or a large heavy bottom pan. Add cumin seeds. Once it starts to change color, add eggplants and cook for about 1 minute to brown the skin.
- Add any remaining Masala and fennel seeds. Saute until spices are fragrant. Add water and mix gently.
- Pressure cook on the low-pressure setting for 6 minutes. Release the pressure. Garnish with cilantro.
- Serve it hot with Indian Roti(flatbread), or just dive in with your favorite carb.
Video
Notes
- Follow the above instructions. Cover the lid and cook on low for 20 minutes. Uncover if the eggplants are tender and fully cooked and no excess water left then turn the heat off.
- Cover and cook for an additional 5 minutes if needed. Add a tablespoon or two of water if needed for additional cooking.
Anonymous says
I made this the other day. It tasted great! Next time I'll try with almond.