Bharela Ringan
Bharela Ringan is a Gujarati stuffed eggplant dish made by filling small eggplants with a spiced peanut and coconut mixture, then simmered until tender.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Eggplant (small, washed and stems removed) | 10 | Count |
| Peanuts (roasted and coarsely ground) | 100 | Grams |
| Coconut (grated) | 50 | Grams |
| Coriander Powder | 2 | Tbsp |
| Cumin Powder | 1 | Tbsp |
| Red Chili Powder | 1 | Tsp |
| Turmeric Powder | 0.5 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Jaggery (grated) | 1 | Tbsp |
| Tamarind Paste | 1 | Tbsp |
| Oil | 3 | Tbsp |
| Mustard Seeds | 1 | Tsp |
| Asafoetida | 0.25 | Tsp |
| Curry Leaves (fresh) | 10 | Count |
| Water | 200 | Milliliters |
Instructions
- In a bowl, mix ground peanuts, grated coconut, coriander powder, cumin powder, red chili powder, turmeric powder, salt, jaggery, and tamarind paste to form a stuffing mixture.
- Make a cross slit on each eggplant without cutting through completely and stuff them with the prepared mixture.
- Heat oil in a pan, add mustard seeds and let them splutter. Add asafoetida and curry leaves.
- Place the stuffed eggplants in the pan, add water, cover, and cook on low heat until the eggplants are tender, about 20-25 minutes.
- Stir occasionally and add more water if necessary to prevent sticking. Serve hot with rice or roti.
Kitchen equipment
Grinder or Food ProcessorLarge Pan With Lid