Bharela Ringan nu Shaak with Bajra Rotla

Instructions

1. 1

   Prepare the Eggplants

   • Wash the baby eggplants thoroughly and pat them dry. Keep the stems on.
   • Make two perpendicular slits from the bottom of each eggplant, going about 80% of the way up to the stem. This creates four sections for the stuffing while keeping the eggplant whole.
   • Place the slitted eggplants in a bowl of salted water to prevent them from browning while you prepare the masala.
2. 2

   Create the Stuffing Masala

   • In a mixing bowl, combine the besan, crushed peanuts, sesame seeds, desiccated coconut, turmeric powder, red chili powder, coriander-cumin powder, and garam masala.
   • Add 1/4 tsp of hing, the grated jaggery, lemon juice, 1 tsp of salt, 2 tbsp of vegetable oil, and 2 tbsp of chopped coriander leaves.
   • Mix everything thoroughly with your fingers. The mixture should be moist and crumbly, and it should hold its shape when pressed together. If it's too dry, add a teaspoon of oil or water.
3. 3

   Stuff the Eggplants

   • Drain the eggplants and pat them dry.
   • Carefully open the slits of each eggplant and generously fill them with the prepared masala. Press gently to ensure the stuffing is packed in well.
   • Set aside any leftover masala; it will be used to thicken the gravy.
4. 4

   Sauté Eggplants and Prepare Tempering

   • Heat the remaining 3 tbsp of oil in a wide, heavy-bottomed pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds. When they begin to splutter, add the cumin seeds and the remaining 1/4 tsp of hing. Sauté for 30 seconds.
   • Carefully place the stuffed eggplants in the pan in a single layer. Cook for 5-7 minutes, turning them gently every couple of minutes, until they are lightly browned on all sides.
5. 5

   Build the Gravy and Simmer

   • Add the ginger-green chili paste to the pan and sauté for a minute until fragrant.
   • Pour in the tomato puree and add any leftover stuffing masala. Cook for 3-4 minutes, stirring occasionally, until the oil starts to separate from the mixture.
   • Add 1.5 cups of hot water and the remaining 0.5 tsp of salt. Stir gently to combine everything without breaking the eggplants.
   • Bring the gravy to a gentle boil, then reduce the heat to low. Cover the pan and let it simmer for 15-20 minutes, or until the eggplants are soft and cooked through. You can check by piercing one with a knife; it should go through easily.
6. 6

   Garnish and Serve

   • Once cooked, turn off the heat. Garnish with the remaining 2 tbsp of fresh coriander leaves.
   • Let the shaak rest for 5-10 minutes to allow the flavors to meld.
   • Serve hot with phulka roti, bhakri (millet flatbread), or steamed rice and dal.