Bharwan Baingan or Gujarati Bharela Ringan Nu Shaak, is the most popular stuffed veggie curry in Gujarat. Bharwan Baingan is made with besan/chickpeas flour and spices. Bharwan Baingan recipe is very easy. Bharwan Baingan goes well with paratha, roti or Dal chawal. Bharwan Baingan is also popular in some of Maharashtrian Brahman community.

Eggplants are used in lots of curries like Baingan Bharta, Baingan Tomato Curry and Bharwan Baingan. Bharwan Baingan is prepared with small baby eggplants. Baingans are stuffed with besan and Indian spices.

It is one of my favorite dish to go with phulka for lunch. This is a Gujarati version of Bharwan Baingan. It is a simple dry curry dish without onions and garlic. It is probably the most delicious sabzi made with eggplants. The key with eggplant is always the preparation as many people don’t like their taste although eggplants have many health benefits.

Ingredients:

• 5-6 Baby Eggplants/Brinjal/Baingan
• 2-3 tbsp Oil

Stuffing

• ½ cup Besan/Gram Flour/Chickpeas Flour
• 3-4 tbsp Crushed Roasted Peanuts
• 2-3 tbsp Grated coconut
• 1 tsp Sesame Seeds
• 2 tsp Coriander Seeds Powder
• 1 tsp Red Chili Powder
• ¼ tsp Turmeric Powder
• 1 tsp Garam Masala
• 1 tsp Amchoor Powder
• Pinch of Hing/Asafoetida
• 1 tbsp Oil
• Salt
• 1 tsp Sugar (optional)

Method:

1. Wash and wipe baingans. Slit the brinjals in the center to make a cross mark that divides each brinjal into 4 parts joined at the steam.
2. Now roast the besan on a low flame about 2 mins, remove it into the mixing bowl and let it cool down.
3. Add crushed peanuts, grated coconuts, sesame seeds, coriander seeds powder, garam masala, turmeric powder, red chili powder, amchoor powder, pinch of hing, sugar, salt and oil in it.
4. Mix all ingredients properly and make the mixture for stuffing.
5. Now stuff the mixture into each baingan using your fingers and thumbs.
6. Heat the oil in a kadhai or pan and place the stuffed baingans into the pan, do not stir it.
7. Cover the lid and cook it on medium flame till cooked, turn it upside down after every 2-3 minutes and check it.
8. Bharwan Baingan is ready, remove from the pan and serve it with roti/phulka, paratha or dal-rice.

Notes:

• Add spices as per your taste.
• If you don’t want steam you can remove it and make a cross slit.
• You can store Bharwan Baingan up to 1 week into the refrigerator.

Binjal Pandya

Bharwan Baingan (Gujarati Bharela Ringan Nu Shaak)

5 from 2 votes

Bharwan Baingan or Gujarati Bharela Ringan Nu Shaak, is the most popular stuffed veggie curry in Gujarat. Bharwan Baingan is made with besan/chickpeas flour and spices. Bharwan Baingan recipe is very easy. Bharwan Baingan goes well with paratha, roti or Dal chawal. Bharwan Baingan is also popular in some of Maharashtrian Brahman community.

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Course: Indian Curry

Cuisine: Indian

Ingredients Method Notes

Ingredients

  

• 5-6 Baby Eggplants/Brinjal/Baingan
• 2-3 tbsp Oil

Stuffing

• ½ cup Besan/Gram Flour/Chickpeas Flour
• 3-4 tbsp Crushed Roasted Peanuts
• 2-3 tbsp Grated coconut
• 1 tsp Sesame Seeds
• 2 tsp Coriander Seeds Powder
• 1 tsp Red Chili Powder
• ¼ tsp Turmeric Powder
• 1 tsp Garam Masala
• 1 tsp Amchoor Powder
• Pinch of Hing/Asafoetida
• 1 tbsp Oil
• Salt
• 1 tsp Sugar optional

Method

 

1. Wash and wipe baingans. Slit the brinjals in the center to make a cross mark that divides each brinjal into 4 parts joined at the steam.
2. Now roast the besan on a low flame about 2 mins, remove it into the mixing bowl and let it cool down.
3. Add crushed peanuts, grated coconuts, sesame seeds, coriander seeds powder, garam masala, turmeric powder, red chili powder, amchoor powder, pinch of hing, sugar, salt and oil in it.
4. Mix all ingredients properly and make the mixture for stuffing.
5. Now stuff the mixture into each baingan using your fingers and thumbs.
6. Heat the oil in a kadhai or pan and place the stuffed baingans into the pan, do not stir it.
7. Cover the lid and cook it on medium flame till cooked, turn it upside down after every 2-3 minutes and check it.
8. Bharwan Baingan is ready, remove from the pan and serve it with roti/phulka, paratha or dal-rice.

Notes

• Add spices as per your taste.
• if you don't want steam you can remove it and make a cross slit.
• You can store Bharwan Baingan up to 1 week into the refrigerator.