Bharela ringan nu shak | bharwa baingan sabzi | ringan na raviya | Gujarati style ringan nu shak

It is a simple and easy side dish or sabzi made with small-size brinjals (baingan / ringan). A tasty masala is made with peanuts, sesame seeds, and dry coconut cooked with baingan until it has developed all the flavors. It has a little sweet, sour, and medium spicy in terms of taste, just like any Gujarati food.  In this recipe, I share the dry sabzi version for tiffin and gravy versions of lunch or dinner thali. Do try this!

• Firstly, for sabzi, I fry brinjals on medium flame, or you can also steam it for sabzi.
• Secondly, Crushed peanuts and sesame give a nutty taste to the sabzi. Also, I made masala paste a little spicy but if you do not like the curry to be spicy, then reduce the amount of chili powder.
• Lastly, bharela Ringan sabzi tastes great the next day, as it absorbs masala well.

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Recipe video

Bharela ringan nu shak | bharwa baingan sabzi | ringan na raviya | Gujarati style ringan nu shak

Author Nehas Cook Book

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Curry

Cuisine Gujarati

Servings 5

Ingredients

 

• 350 grm small size brinjals - ringan
• 2-3 spicy green chilli
• 1 inch ginger
• 8-10 garlic cloves
• 5 tbsp oil
• ½ tsp mustard seeds
• 1 tsp cumin seeds
• Some curry leaves
• 1 bay leaf
• 2 cloves
• 1 inch cinnamon
• 2 dry red chilli
• 2 medium size chopped tomatoes
• Salt to taste
• ½ tsp turmeric powder
• 1 tbsp coriander powder
• 1 tbsp Kashmiri red chilli powder
• ½ tsp garam masala
• 2 tbsp jaggery
• ¼ cup buttermilk or water
• 3 tbsp crushed peanuts
• 3 tbsp white sesame seeds
• 2 tbsp desiccated coconut
• Some water to sprinkle
• ½ lemon juice
• Some coriander leaves
• Oil for frying

For gravy version

• 1 tsp oil
• ½ tsp Kashmiri red chilli powder
• Salt to taste
• ½ cup hot water

Instructions

• Wash and make a cross-cut on the upper part of the brinjals. Keep brinjals in salted water.
• Now in a mortal-postal, add green chili, ginger, and garlic cloves. Crush it. Keep it aside.
• Then in a pan, heat some oil. add brinjals and fry till it becomes 80% cooked. Take it out into a plate and keep it aside.
• Now in the same pan, heat 5 tbsp oil. add mustard seeds, cumin seeds, some curry leaves, bay leaf, cloves, cinnamon, and dry red chili. Saute it.
• Then add green chili ginger and garlic paste. Saute till oil separates from its sides.
• Now add chopped tomatoes and salt. Saute till the tomato becomes soft and mushy.
• Then in a bowl, add turmeric powder, coriander powder, red chili powder, garam masala, jaggery, and buttermilk. Mix well. Masala paste is ready.
• Add masala paste into gravy and saute till oil separates from its sides.
• Now add crushed peanuts, crushed sesame seeds, and dry coconuts. Saute till the oil is separate from the masala.
• Then add fried brinjals and mix well with the masala.
• Now sprinkle some water and cover and cook sabzi on low flame for 5-7 minutes.
• Then add lemon juice and some coriander leaves. Mix well.
• Dry version of bharela ringan nu shak is ready. Serve it with roti or paratha.
• For the gravy version, in a pan, add 1 tsp oil, ½ tsp red chili powder, salt, and ½ cup hot water. Mix well.
• Cover and cook sabzi on low flame for 5 minutes.
• The gravy version of bharela Ringan nu shak is ready. Serve with rice or roti.

Notes

• Choose a small-size Ringan for the sabzi. Cut ringan into two parts if it is slightly bigger.
• Stir continuously and fry ringan on medium flame till it is 80% cooked.
• masala paste gives good color and flavor to sabji.
• In masala, the proportion of peanut and white sesame should be equal.
• You can use roasted gram flour or gathiya powder instead of desiccated coconut.
• Add slightly hot water for sabzi gravy. Do not use cold water.
• Bharela rigan nu shak tastes great when it is prepared slightly spicy.