. A tasty masala made with peanuts, sesame seeds and dry coconut which are cooked with baingan till it has developed all the flavors. It has little sweet, sour and medium spicy in terms of taste, just like any Gujarati food.){kind=link}
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!
The key to making tasty bharela Ringan nu shak at home are
- 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
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.
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