Bharela Ringad Nu Shaak | Stuffed Brinjals

Recipe: Bharela Ringad Nu Shaak | Stuffed Brinjals

Bharela Ringad Nu Shaak | Stuffed Brinjals is a very flavourful, mildly spicy side dish that is usually enjoyed with rotli, roti, parathas or poori. The Gujarati style stuffing is usually made of roasted chickpea flour, peanuts, sesame seeds, spices, lemon juice and a bit of sugar. You can add fresh tomato puree to make a gravy or skip it.

A Bit About Brinjal

Most people hear the name aubergine, brinjal or eggplant and make a face. That includes my lovely daughter Nami. The good thing about eggplants is that it absorbs the flavours of whatever you add to it. Eggplants tend to be quite porous. It has a slightly sweetish taste and some may be a bit bitter. It is also known as eggplants as some of the whitish oval ones look like chicken eggs. Brinjals originate from India but now are grown on a wide scale in many parts of the world. China is the biggest producer of eggplants. Turkey and some countries around the Mediterranean too produce aubergines. There are 11 main varieties of eggplants. Large ones like the globe variety to tiny green Thai ones. Can be round or long. Eggplants, brinjals or aubergines are loaded with vitamins and minerals. Its a rich source of iron, potassium, manganese and dietary fibres. It is rich in nasunin, an antioxidant which helps to lower bad cholesterol, helps to keep blood vessels healthy and controls blood sugar.

Memories

During the hot season, availability of vegetables in Mombasa becomes limited. That is when I have to think of different ways to prepare the available vegetable. We get loads of brinjals but the variety can vary. I tend to use the small round Indian or the long Chinese variety. Both cook easily and have hardly any seeds. Therefore they are not bitter. Both my mum and Nunu made stuffed brinjals or bharela ringad only when we had guests over. However, I make them often as both hubby and I love shaak. At that time no curry or dals is required. We have bharela ringad nu shaak, rotli and chaas.

A Bit About Bharela Ringad Nu Shaak | Stuffed Brinjals

There are so many different ways the stuffing is made. All depends on regional and community cooking. Some use only dry spices, while others use meat. Some are with simple herbs. I learned how to make the stuffing from my mother in law Nunu. Like her recipe as she uses chickpea flour, peanuts, fresh coconut, sesame seeds, fresh coriander and fenugreek along with some dry spices.

 Gravy Or No Gravy

All depends on how you want to make it. If I am making the shaak on its own to have with rotli then I add tomato puree. If I make it with other side dishes then it has no gravy. The choice is yours. My mum always made it without the gravy. A little extra oil would be added so that the brinjals cook well. When almost done, she would sprinkle the remaining stuffing on the brinjals, gently mix and the shaak is ready. My mother in law always added fresh tomato puree. Sometimes only the puree and other times a bit of the stuffing too was added to create a thick creamy gravy.

Try this recipe out and brinjals will not taste the same.

Some More Recipes With Stuffing That You May Like

CAPRESE STUFFED PORTOBELLO MUSHROOMS

Caprese Stuffed Portobello Mushrooms is piled with the key ingredients from a caprese salad on top of  garlicky buttery mushroom caps and broiled. It serves as an excellent side dish. It also makes a satisfying, delicious main meal for vegetarians.

Check out this recipe

CAJUN STUFFED MUSHROOMS

Cajun Stuffed Mushrooms, an easy to make and satisfying appetizer or starter dish where the filling has added flavour from homemade cajun seasoning.

Check out this recipe

STUFFED BAKED TOMATOES

Stuffed Baked Tomatoes are simple to make, so juicy and delicious. Ideal as a side dish for any meal. Enjoy it for breakfast with some omelette, toast, baked beans etc. Take advantage of the large juicy tomatoes that are in season.

Check out this recipe

CURRIED CHICKPEA STUFFED SWEET POTATOES

Curried Chickpea Stuffed Sweet Potatoes is a healthy, delicious, filling and easy to make healthy meal. Enjoy it for lunch or dinner and it is a perfect hot meal for the cold season.

Check out this recipe

STUFFED ZUCCHINI BOATS

Stuffed Zucchini Boats are so deliciously cheesy with 3 different kinds of cheese used along with pasta and pesto. Serve them with some soup, salad or as a side dish.

Check out this recipe

STUFFED MASALA BUNS

Homemade Stuffed Masala Buns are filled with curried vegetables and baked. Ideal food for picnics or to enjoy with soups and salads.

Check out this recipe

Bharela Bhinda, Gujarati Style

Sharing Bharela Ringad Nu Shaak | Stuffed Brinjals With Foodies_Redoing Old Posts

I had taken new photos for this recipe way back in 2021. They remained in my photo album till  I came across them a few days back. Have not been able to create a video for this recipe as yet as I find it difficult to get small Indian or long Chinese brinjals where I stay. But hopefully one day will be able to as hubby and I both love this shaak. Maybe then I will update the post with the latest photos.

Ingredients Required For Bharela Ringad Nu Shaak | Stuffed Brinjals

BHARELA RINGAD NU SHAAK | STUFFED BRINJALS

mayurisjikoni

Bharela Ringad Nu Shaak | Stuffed Brinjals is a very flavourful, mildly spicy side dish that is usually enjoyed with rotli, roti, parathas or poori. The Gujarati style stuffing is usually made of roasted chickpea flour, peanuts, sesame seeds, spices, lemon juice and a bit of sugar. You can add fresh tomato puree to make a gravy or skip it.

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course sabji, Side Dish

Cuisine Gujarati

Servings 6 PEOPLE

Ingredients

  

FOR THE STUFFING

• ¼ cup chickpea flour
• ¼ cup peanuts
• ¼ cup fresh coconut grated
• 2 tbsp sesame seeds
• ¼ tsp turmeric powder
• 2 tbsp coriander cumin powder
• ½ tsp red chilli powder
• ½ tsp green chili paste
• 1 tsp ginger paste
• 1 tsp garlic paste
• ½ tsp jaggery powder or brown sugar
• ½ - ¾ tsp salt
• ¼ cup fresh fenugreek finely chopped
• 2 - 3 tbsp oil
• 2 tsp lemon juice

FOR THE SHAAK | SABJI

• 12 small brinjals round or 7 long ones
• 2 tbsp oil
• ¼ tsp fenugreek seeds
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• ½ tsp salt
• ¼ tsp asafoetida
• 1 cup fresh tomato puree
• 1 tsp jaggery powder | brown sugar
• 2 tbsp fresh coriander chopped

Instructions

 

PREPARATION OF THE STUFFING

• Heat a wide pan over medium to low heat. Add peanuts and toast them.
• Keep stirring them all the time to toast evenly.
• They are done as soon as the skin begins to split or they turn light brown in colour.
• Transfer to a plate to allow the peanuts to cool.
• Add 2 tbsp sesame seeds to the pan. Toast them till they begin to pop. Make sure you stir them continuously.
• Transfer to a plate and allow them to cool a bit.
• Coarsely grind the sesame seeds in a food processor or spice grinder.
• Transfer to a plate or bowl and keep on the side till required.
• Grind the roasted peanuts to a coarse powder.
• Heat oil in the same wide pan over low heat.
• When the oil is a bit hot, add the chickpea flour.
• The oil flour mixture should be runny.
• Stir fry it till it turns light pink in colour.
• Add ginger, garlic and green chili paste.
• Stir fry for about a minute.
• Add the coconut and stir fry for a few seconds.
• Add the peanut and sesame seed powders.
• Mix well.
• Take the pan off the heat.
• Add chopped fresh fenugreek, dhana jiru, red chili powder, turmeric powder, salt, sugar and lemon juice. Mix well.
• Keep the stuffing on the side till required.
• If the stuffing is too dry, add a little bit of oil.

PREPARATION OF THE BRINJALS

• Wash and wipe the brinjals with a clean cloth.
• Trim the stalk and remove the leaves. Leave a bit of the stalk.
• Make a slit on one side three quarters of the way starting from the stalk down.
• Cut a very thin slice of the brinjal off where you've made the slit. It should like a wedge.
• Stuff the brinjals with the stuffing. Press it into the slit gently so that way you get more stuffing and it does not come out during cooking.

PREPARATION OF THE SHAAK |SABJI

• Heat oil in a wide pan over medium heat.
• Add fenugreek seeds. Then add the mustard and cumin seeds.
• When they begin to sizzle, add the turmeric powder and asafoetida.
• Mix well and immediately arrange the stuffed brinjals in the pan with the slit side up.
• Sprinkle salt over them.
• Lower the heat, cover the pan and let the brinjals cook.
• Frequently shake the pan so that the brinjals get turned and don't burn.
• If you find that the brinjals are not done and are beginning to stick to the pan, add about ¼ cup water. Cover the pan and let the brinjals cook.
• Insert a knife in one and if it goes through easily then the brinjals are done.
• Add the tomato puree on top and the sides. Cover and let the mixture cook for 4-5 minutes over low flame.
• If you are adding the remaining stuffing then add it along with the tomato puree.
• Garnish with chopped coriander and serve stuffed brinjals with hot rotis or parathas.

Notes

• Save any left over stuffing. Put it in the freezer for future use. Can use it to sprinkle over stir fried brinjal sabji , stir fried ladyfinger sabji or use it to stuff peppers.
• Can stuff potatoes and cook in the same manner. Mix potatoes and brinjals.
• Too lazy to stuff the vegetables then sprinkle the stuffing over cubed and cooked potatoes and brinjals for a different taste.
• Coriander Cumin powder or dhana jiru is a must in any Gujarati kitchen. It is one part of coriander seeds to quarter part cumin seeds. Coriander and cumin seeds are roasted separately, mixed and then ground into a powder.

Keyword bharela ringad nu shaak, gujarati style bharela ringad, stuffed brinjals

Pin For Later

A Small Request

If you do try this recipe then please either

• add a comment below,
• send a picture to my email mayuri.ajay.patel62@gmail.com
•  tag me as #mayuri_jikoni on Instagram
• or comment on Pinterest @mayuri62