Bharela Ringan

Name: Bharela Ringan
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2-3 servings
Ingredients: 4 small Eggplant, small; 1 cup Gram Flour; 2 tablespoons Peanut, roasted and coarsely ground; 2 tablespoons Sesame Seed; 2 tablespoons coriander powder; 1 tablespoon Cumin, powder; 1 tablespoon red chili powder; 1 teaspoon turmeric powder; 1 tablespoon jaggery, grated; 1 tablespoon Tamarind, pulp; 2 tablespoons oil; salt, to taste; 2 tablespoons Cilantro, fresh, chopped

Veg Vegan Contains nuts

Stuffed eggplants with a spicy and tangy filling of peanuts and spices, slow-cooked to perfection. A traditional Gujarati dish that pairs well with roti.

Cuisines

Gujarati Kathiyawadi

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 25 min Total: 40 min 2-3 servings

Ingredients

	4 small	Eggplant , small
	1 cup	Gram Flour
	2 tablespoons	Peanut , roasted and coarsely ground
	2 tablespoons	Sesame Seed
	2 tablespoons	Coriander powder
	1 tablespoon	Cumin , powder
	1 tablespoon	Red chili powder
	1 teaspoon	Turmeric powder
	1 tablespoon	Jaggery , grated
	1 tablespoon	Tamarind , pulp
	2 tablespoons	Oil
	—	Salt , to taste
	2 tablespoons	Cilantro , fresh, chopped

Instructions

1 Wash the eggplants and make a cross slit on each, keeping the stems intact.
2 In a bowl, mix gram flour, ground peanuts, sesame seeds, coriander powder, cumin powder, red chili powder, turmeric powder, jaggery, tamarind pulp, and salt.
3 Stuff the prepared masala mixture into the slits of the eggplants.
4 Heat oil in a pan over medium heat.
5 Place the stuffed eggplants in the pan and cover with a lid.
6 Cook on low heat, turning occasionally, until the eggplants are tender and cooked through, about 20-25 minutes.
7 Garnish with fresh coriander before serving.

Tips

Use small, tender eggplants for the best flavor and texture.