Bharela Ringan
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 | eggplants (brinjals) |
| 1 cup | gram flour (besan) |
| 2 tablespoons | peanuts, roasted and coarsely ground |
| 2 tablespoons | sesame seeds |
| 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 | fresh coriander, 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.