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Bharela rigan nu shaak recipe | kathiyawadi akha rigan nu shaak | bharwa baigan sabzi

Bharela Ringan nu Shaak, also known as Stuffed Baby Eggplant Curry, originates from the Kathiyawad region of Gujarat, India. The dish boasts a rich masala, meticulously prepared using a mortar and pestle, combining peanuts, sesame seeds, gathiya (or roasted besan), tomatoes, onions, and an array of traditional spices. This aromatic masala infuses the eggplants with delightful flavors as they cook together. Often packed into tiffins or served as a delectable side dish with rotis or chapatis, this curry is a fantastic addition to any meal. I highly recommend trying this flavorful and popular dish.

The key to making tasty bharela ringan nu shak at home are
  1. Firstly, the key ingredient for this recipe is the selection of ringan (eggplant). It is best to use tender and small brinjals for this dish.
  2. Secondly, I prepared it to be spicy 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 enhance its flavor.
  3. 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 rigan nu shaak recipe | kathiyawadi akha rigan nu shaak | bharwa baigan sabzi

Author Nehas Cook Book
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Curry
Cuisine Indian
Servings 4 servings


  • 350 grm or 12-13 small size rigan
  • 3 tbsp roasted peanuts
  • 3 tbsp gathiya - or roasted besan
  • 2 tbsp white sesame seeds
  • 1 tsp fennel seeds
  • ½ cup tomatoes
  • ½ cup onion
  • 5-7 garlic cloves
  • ½ tsp turmeric powder
  • 1 tbsp red chilli powder
  • 1 tbsp coriander powder
  • Salt to taste
  • 1 tsp jaggery
  • 1 tsp lemon juice
  • 4 tbsp +1 tbsp oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • Pinch of hing
  • Some curry leaves
  • ¼ cup chopped green garlic
  • 2-3 chopped green chilli
  • 1 tsp ginger paste
  • 1 cup hot water
  • Some coriander leaves


  • Wash the brinjals and make a cross-cut on the upper part. Place the brinjals in water.
  • In a mortar and pestle, combine roasted peanuts, gathiya, white sesame seeds, and fennel seeds. Crush them coarsely.
  • To this coarsely crushed mixture, add chopped tomatoes, onions, garlic cloves, turmeric powder, red chili powder, coriander powder, salt, jaggery, lemon juice, and oil. Crush everything together to form a coarse masala.
  • Stuff the masala into the cuts made in the brinjals and set them aside. Approximately ½ cup of masala will remain.
  • In a pressure cooker, heat mustard seeds, cumin seeds, hing, and curry leaves. Sauté until fragrant.
  • Add chopped garlic, slit green chilies, and ginger paste. Sauté until aromatic.
  • Now, add the stuffed brinjals and sauté for 4-5 minutes until the brinjals slightly change their color.
  • Add the remaining masala and sauté until the oil separates.
  • Pour in 1 cup of hot water and mix well.
  • Once the gravy begins to boil, cover the pressure cooker with its lid and cook on medium flame for 1 whistle.
  • Allow the pressure cooker to release its pressure naturally. Once done, open the lid and garnish with fresh coriander leaves.
  • Your Bharela dry ringan sabzi is ready to be served with roti or chapati.


  1. Choose small-sized and fresh eggplants for the sabzi.
  2. Make cross slits on the upper part of the eggplant.
  3. To prevent oxidation, soak the eggplant in water.
  4. Crush peanuts, gathiya, sesame seeds, and fennel seeds coarsely; do not grind them into a fine powder.
  5. Sauté the eggplant in gravy until it slightly changes its color.
  6. Do not add more water while pressure cooking the eggplant sabzi.
  7. Use medium flame and wait for 1 whistle.
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5 from 1 vote (1 rating without comment)


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