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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!

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

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


  • 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


  • 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.


  • 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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5 from 1 vote (1 rating without comment)


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