Bharela Ringan nu Shaak

Name: Bharela Ringan nu Shaak
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: gujarati
Ingredients: 500 g eggplant (small indian variety, 8 to 10 pieces, slit into quarters from base without separating); 0.5 cup peanuts (roasted, coarsely crushed); 2 tbsp sesame seeds (lightly roasted); 2 tbsp coconut (dry grated); 3 tbsp coriander leaves (finely chopped); 1 inch ginger (grated); 4 pcs garlic (cloves, crushed); 2 pcs green chili (finely chopped); 2 tsp jaggery (grated); 1 tsp tamarind paste; 1 tsp coriander powder; 0.5 tsp cumin powder; 1 pinch turmeric powder; 1 pinch red chili powder; 0.5 tsp salt; 2 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 1 pinch asafoetida; 0.5 cup water

RATING

4.4/5(75)

TASTE SCORE

8/10

Small eggplants are slit and packed with a nutty, sweet-spicy masala, then cooked slowly until tender. This Gujarati shaak has deep flavor, a little tang, and pairs beautifully with rotli or dal-rice.

PREP

20m

COOK

30m

SERVES

1 KATORI

263 cal

SERVINGS

METHOD · 8 STEPS

prep · ~5 min
Prepare the eggplants.
1.Wash the eggplants and keep the stems attached.
2.Make two deep slits in each eggplant from the base to near the stem.
3.Open each one gently into four sections without cutting through completely.
mix · ~5 min
Make the stuffing masala.
1.Mix peanuts, sesame seeds, coconut, coriander leaves, ginger, garlic, and green chili in a bowl.
2.Add jaggery, tamarind paste, coriander powder, cumin powder, turmeric powder, red chili powder, and salt.
3.Mix well until the masala feels moist and holds together lightly.
assemble · ~7 min
Stuff the eggplants.
Fill the masala into the slits of each eggplant, pressing gently so the stuffing goes deep inside. Keep any leftover masala aside for the pan.
temper · ~1 min
Make the tempering.
1.Heat oil in a wide pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add cumin seeds and asafoetida and cook for a few seconds.
saute · ~4 min
Cook the stuffed eggplants.
Place the stuffed eggplants in the pan in a single layer. Add any leftover masala around them and cook gently for 3 to 4 minutes, turning once with care.
TIPUse low to medium heat so the masala does not burn before the eggplants soften.
simmer · ~20 min
Cover and cook until tender.
Add water around the eggplants, cover the pan, and cook on low heat until the eggplants are soft and the masala clings to them. Turn them once or twice gently during cooking.
garnish
Finish with fresh coriander.
serve
Serve hot with rotli or dal-rice.

PRO TIPS

What to keep in mind.

8 tips from the recipe — small details that make a real difference to the final dish.

1
Choose small, similar-sized baby eggplants so they cook through at the same rate.
2
Keep the stems on while slitting; they help hold the eggplants together during stuffing and turning.
3
If the stuffing feels dry, mix in a few drops of water or oil so it packs neatly into the slits.
4
Use a wide pan and keep the eggplants in a single layer so the masala roasts instead of steaming.
5
Turn the eggplants with tongs or two spoons to avoid tearing the softened skin.
6
The shaak is done when a knife slides in easily near the base but the eggplants still hold their shape.
7
This tastes even better after resting 15 to 20 minutes, which lets the sweet-tangy masala settle into the eggplants.
8
Reheat gently on low heat with a splash of water if the masala has tightened up in the fridge.