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.
