ભરવા ની ઝંઝટ વગર બનાવો ટેસ્ટી ભરેલા રીંગણાં નું શાક | Bharela ringan nu shak | Bharwa Baingan Masala

ભરવા ની ઝંઝટ વગર બનાવો ટેસ્ટી ભરેલા રીંગણાં નું શાક | Bharela ringan nu shak | Bharwa Baingan Masala
Stuffed Eggplant (Bharela Ringan Nu Shaak)
Recipe Name: Stuffed Eggplant (Bharela Ringan Nu Shaak)
Prepare Time:
Cooking Time:
Total Time: 50 minutes
Course: Main Course
Cuisine: Gujarati
Origin: Gujarat, India
Brief Description:
Stuffed Eggplant (Bharela Ringan Nu Shaak) is a cherished Gujarati dish wherein young eggplants get filled with an enticing blend of seasonings, ground peanuts, and tamarind. This recipe captures the essence of Gujarati cuisine, known for its sweet and Savory Flavors.
Ingredients:
Eggplant (Ringan)
Salt
Water
Roasted Peanuts: 1/3 cup
Sesame:1/3 cup
Garlic: 4-5
Ginger: 1
Oil
Cumin powder: 1 teaspoon
Hing powder: ½ teaspoon
Turmeric powder: 1 teaspoon
For Gravy:
Finely chopped large-sized onions: 1 Or finely chopped small-sized onions: 2
Large-sized tomato: 1 Or Medium-sized tomato: 2 Or Tomato Puree- 1/3 cup
Salt as per taste
Kashmiri Red Chilli Powder:2 Tablespoon
Coriander Cumin Spice Powder (Dhana Jiru): 3 Tablespoon
Aamchur Powder: 1 Teaspoon
Warm Spice Blend: 1 Teaspoon
Desiccated coconut: 1/3 cup
Warm water: 1 cup
Jaggery
Finely chopped fresh Parsley
Instructions:
1) Begin by washing the eggplants and cutting them into a criss-cross pattern. Keep the stem intact to hold the eggplant together.
2) The eggplants should sit for ten to fifteen minutes after being salted. It lessens the bitterness and improves the flavour.
3) Prepare the stuffing in the interim. Roasted peanuts, seeds of sesame, ginger, garlic, and other spices, & a little oil are all required in a blender. Blend until you achieve a coarse mixture.
4) Add the cumin, Hing, and turmeric powders after shifting the blend into the bowl. Mix thoroughly.
5) Gently stuff the prepared mixture into the slits of the eggplants. Keep the remaining stuffing aside.
6) In a wide pan, heat some oil, whether the lid should be fully closed or slightly ajar. Cook on low heat until the eggplants become tender, turning them occasionally for even cooking.
7) While the eggplants are cooking, prepare the gravy. Heat oil using another saucepan & cook the sliced onions until they are transparent.
8) Add the chopped tomatoes or tomato puree and cook until the tomatoes soften. The separation of the oil begins.
9) Add salt, Kashmiri red chilli powder, coriander-cumin Spice powder, aamchur powder, and a warm spice blend. Mix well.
10) Pour in warm water and bring the gravy to a gentle simmer. Add jaggery to balance the flavours and desiccated coconut for a rich texture.
11) Gently stir the cooked eggplants into the boiling gravy. After several extra minutes, boil all combined to let the flavours blend.
12) Place the cooked eggplants carefully into the simmering gravy.
13) Your flavourful Stuffed Eggplant (Bharela Ringan Nu Shaak) is ready to be enjoyed! Serve it with roti, rice, or any preferred accompaniment.
Tips and Cautions:
Choose small-sized eggplants for this recipe, as they tend to be more tender and suitable for stuffing.
Roasting the peanuts and sesame seeds before blending enhances their flavours.
Adjust the spice levels according to your preference. If you prefer less heat, reduce the amount of red chili powder.
Jaggery balances the flavours by adding a touch of sweetness. Adjust the amount based on your taste.
The grated desiccated coconut adds a creamy texture to the gravy. If you're not a fan of coconut, you can omit it.
Be cautious while handling hot pans and cooked eggplants. Use kitchen utensils and oven mitts to prevent burns.
Feel free to customize the spice blend by adding your favourite spices for a unique twist on the traditional recipe.
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