A warm, comforting Gujarati curry featuring baby eggplants filled with a sweet, spicy, and nutty masala made from peanuts, sesame, and chickpea flour. A true taste of home-style Indian cooking.
Prep25 min
Cook30 min
Servings4
Serving size: 1 cup
389cal
9gprotein
29gcarbs
29g
Ingredients
500 g Baby Eggplants (About 10-12, also known as ringan)
0.5 cup Besan (Gram flour)
0.25 cup Roasted Peanuts (Coarsely crushed)
2 tbsp White Sesame Seeds
2 tbsp Desiccated Coconut (Grated, dry)
0.5 tsp Turmeric Powder
1.5 tsp Red Chili Powder (Adjust to your spice preference)
A rustic, gluten-free flatbread from Gujarat made with pearl millet flour. Traditionally patted by hand, its earthy, nutty flavor pairs wonderfully with a dollop of white butter, jaggery, or spicy vegetable curries.
Soul-satisfying Bharela Ringan Shaak with rustic Bajra Rotla – a fiber-rich, energy-giving homestyle meal.
This gujarati dish is perfect for lunch. With 556.58 calories and 11.969999999999999g of protein per serving, it's a high-fiber option for your meal plan.
fat
0.5 tsp Hing (Asafoetida, divided)
1 tbsp Jaggery (Grated or powdered. Can substitute with sugar.)
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
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
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
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
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
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.
167cal
3gprotein
21gcarbs
8gfat
Ingredients
2 cup Bajra Flour (Also known as pearl millet flour)
0.5 tsp Salt
1 cup Warm Water (Adjust as needed for kneading)
4 tbsp Ghee (For serving, can be substituted with white butter (makhan))
Instructions
1
Prepare the Dough
In a wide bowl or parat, combine 2 cups of bajra flour and salt. Mix well.
Gradually add warm water, a little at a time, and mix with your fingers. The water should be warm to the touch, not boiling hot.
Gather the flour to form a shaggy dough. Do not knead the entire dough at once. It should be soft and pliable, but not sticky. This initial mixing should take about 3-4 minutes.
2
Knead and Shape the Rotla
Divide the dough into 8 equal portions. Keep the remaining dough covered with a damp cloth.
Take one portion and add a few drops of water. Knead it with the heel of your palm for 1-2 minutes until it becomes very smooth, soft, and crack-free. This individual kneading is the most crucial step for a soft rotla.
Roll the kneaded portion into a smooth ball. Dust your work surface and palms with a little dry bajra flour.
Gently flatten the ball and begin patting it between your palms, rotating it continuously to form an even circle about 5-6 inches in diameter and 1/4 inch thick. Alternatively, place the dough ball between two sheets of parchment paper and roll gently with a rolling pin.
3
Cook the Rotla
Heat a tawa (a traditional clay tavdi or a cast-iron skillet works best) over medium-high heat. The tawa should be hot but not smoking.
Carefully lift the shaped rotla and place it on the hot tawa.
Cook the first side for about 45-60 seconds, or until you see small bubbles appear and the color changes slightly.
Using a spatula, flip the rotla. Cook the second side for 1-2 minutes, until light brown spots appear all over.
4
Puff and Serve
Flip the rotla one more time. Gently press down on the edges with a folded kitchen towel or a flat spatula. This helps trap steam and encourages the rotla to puff up.
For a fully puffed rotla, carefully lift it with tongs and hold it directly over a medium flame for 10-15 seconds, turning it quickly, until it inflates like a balloon.
Remove the rotla from the heat and immediately smear a generous amount of ghee on top.
Repeat the kneading, shaping, and cooking process for the remaining dough portions. Serve immediately while hot.
