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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.
For 4 servings
Prepare the Eggplants
Create the Stuffing Masala
Stuff the Eggplants
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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.
This gujarati recipe takes 55 minutes to prepare and yields 4 servings. At 389.47 calories per serving with 8.62g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Sauté Eggplants and Prepare Tempering
Build the Gravy and Simmer
Garnish and Serve
Add 1-2 medium potatoes, peeled and cubed, to the pan along with the stuffed eggplants. You may need to add a little extra water and seasoning.
For a faster cooking time, follow steps 1-4 in a pressure cooker. After adding water (use only 1 cup), close the lid and cook for 2-3 whistles on medium heat. Let the pressure release naturally.
For a peanut allergy, you can omit the peanuts and increase the amount of sesame seeds and desiccated coconut to maintain the texture and richness of the masala.
Increase the amount of green chilies in the ginger-chili paste or add a slit green chili to the tempering for extra heat.
Eggplants and besan (gram flour) are excellent sources of dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
The combination of besan and peanuts provides a good amount of plant-based protein, which is essential for muscle repair and overall body function.
Peanuts and sesame seeds are rich in monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help lower bad cholesterol levels.
The skin of the eggplant contains nasunin, an antioxidant that protects brain cells. Spices like turmeric also contribute powerful anti-inflammatory and antioxidant properties.
A typical serving of Bharela Ringan nu Shaak (about 1 cup) contains approximately 300-350 calories. This is an estimate and can vary based on the amount of oil and peanuts used.
Yes, it can be a healthy dish. It's rich in fiber from eggplants and besan, provides plant-based protein from peanuts, and contains healthy fats. To make it healthier, you can reduce the amount of oil and jaggery used.
Absolutely. You can substitute the peanuts with an equal amount of extra sesame seeds or desiccated coconut. You could also use roasted and crushed cashews if there is no tree nut allergy.
This dish pairs wonderfully with traditional Gujarati flatbreads like phulka roti or bajra na rotla (millet flatbread). It also goes well with steamed rice, dal, and a side of kachumber salad.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making it taste even better the next day. Reheat gently on the stovetop or in the microwave.
While baby eggplants are traditional, you can use a large eggplant. Slice it into 1-inch thick rounds, make a slit in the side of each round to form a pocket, and fill it with the masala. Cooking time may need to be adjusted slightly.