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Bharela ravaiya nu shaak | Gujarati bharela rigan nu shaak | bharwa baigan sabzi

Bharela Ravaiya is a delicious dry sabzi made with small-sized brinjals (baingan/ringan). It features a flavorful masala prepared with roasted gram flour (besan), peanuts, sesame seeds, dry coconut, and a blend of regular spices. This masala is cooked with baingan until it absorbs all the delightful flavors. The dish has a balanced taste with hints of sweetness, tanginess, and a medium level of spiciness, characteristic of Gujarati cuisine. Bharela Ravaiya is a fantastic option for tiffin and is commonly served as a side dish with rotis or chapatis. I highly recommend giving it a try!

The key to making tasty bharela ringan nu shak at home are
  • Firstly, the key ingredient for this recipe is the selection of ringan (eggplant). It is best to use tender and small brinjals for this recipe.
  • Secondly, I made it spicy, sweet, and sour. However, if you prefer a milder curry, you can reduce the amount of chili powder. I stuffed the masala powder inside the slit brinjals, but if you’re short on time, you can fry the brinjals and sprinkle the masala on top to develop its flavor.
  • Lastly, bharela ringan sabzi tastes great the next day as it allows the masala to be absorbed well.
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Recipe video

Bharela ravaiya nu shaak | Gujarati bharela rigan nu shaak | bharwa baigan sabzi

Author Nehas Cook Book
5 from 1 vote
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Curry
Cuisine Indian
Servings 5 servings


  • 500 grm small size ringan - eggplants
  • ¾ cup gram flour - besan
  • 3 tbsp roasted peanuts
  • 3 tbsp white sesame seeds
  • 2 tbsp dry coconut - optional
  • 2-3 green chilli
  • 1 inch ginger
  • 5-6 garlic cloves
  • ½ tsp turmeric powder
  • Salt to taste
  • 1 tbsp coriander powder
  • 1 tbsp red chilli powder
  • 1 tsp cumin powder
  • ½ tsp garam masala
  • 1 tbsp jaggery
  • 1 tsp lemon juice
  • 3 tbsp oil
  • Some coriander leaves
  • 6 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • Pinch of hing
  • Some curry leaves
  • 3-4 tbsp water
  • Some coriander leaves


  • Wash the brinjals and make a cross-cut on the upper part. Then, place the brinjals into salted water.
  • In a pan, add 1 tbsp oil and ¾ cup besan. Roast them on low flame until they slightly change color and become aromatic. Set them aside.
  • In a mortar and pestle, crush 3 tbsp roasted peanuts and 3 tbsp sesame seeds coarsely. Transfer them to a plate and set aside.
  • Using the same mortar and pestle, crush 2-3 chopped green chillies, 1 inch ginger piece, and 5-6 garlic cloves coarsely. Set this mixture aside.
  • In a mixing bowl, combine the roasted besan, crushed peanuts and sesame seeds, 2 tbsp dry coconut, crushed green chilli-ginger and garlic paste, ½ tsp turmeric powder, salt to taste, 1 tbsp coriander powder, 1 tbsp red chilli powder, 1 tsp cumin powder, ½ tsp garam masala, 1 tbsp jaggery, 1 tsp lemon juice, some coriander leaves, and 3 tbsp oil. Mix everything well.
  • Sprinkle some water on the masala and mix it thoroughly.
  • Now, stuff the masala into the cuts made in the brinjals and set them aside. There should be about ½ cup of masala remaining.
  • In a pan, heat 5-6 tbsp oil and add 1 tsp mustard seeds, 1 tsp cumin seeds, a pinch of hing, and some curry leaves. Sauté them.
  • Then, add ¼ tsp turmeric powder and mix well.
  • Stand the stuffed brinjals upright in the pan with the tempering. Keep the flame low and cover the pan with a thali (plate). Add some water to the thali.
  • Cook on low flame for 8 minutes, until the brinjals are 40% cooked.
  • Remove the plate, shake the pan, cover it again, and cook on low flame for another 10 minutes until the brinjals are 90% cooked.
  • Sprinkle the remaining masala on the cooked brinjals. Do not mix it. Add 2-3 tbsp hot water and cover the pan with the thali.
  • Cover and cook on low flame for 3 minutes, allowing the masala to stick to the brinjals.
  • Finally, mix the masala with the brinjals and sprinkle some coriander leaves on top.
  • Your Bharela dry ringan sabzi is ready to be served with roti or chapati.


  • Choose small-sized and fresh eggplants for the sabzi.
  • Make cross slits on the upper part of the eggplant. To prevent oxidation, soak the eggplant in salt water.
  • Roast gram flour (besan) on low-medium flame until it slightly changes color and becomes aromatic.
  • Crush peanuts and sesame seeds coarsely; do not grind them into a fine powder.
  • Oil provides binding and increases the shelf life of the masala.
  • Place a plate with water in it to generate steam for cooking the sabzi inside the pan.
  • Cook the sabzi on low-medium flame; avoid cooking it on high flame.
  • Bharela dry ringan sabzi tastes great the next day as it allows the masala to be absorbed well.
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