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Bharwa rigna sabzi

Recipe card for baingan masala sabzi

Nehas Cook Book
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course curry
Cuisine Indian


For masala

  • 3 tbsp peanuts
  • 3 tbsp white sesame seeds
  • 2 tbsp crushed green garlic
  • Salt to taste
  • 2 tbsp coriander powder
  • 1 tsp cumin powder
  • 1.5 tbsp red chilli powder
  • ½ tsp garam masala
  • 1 tsp sugar
  • ½ lemon juice
  • Some coriander leaves

For bharela rigan (raviya)

  • 500 grm small size brinjals rigan/eggplant
  • 5 tbsp oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • Pinch of hing
  • 1 tsp green chilli paste
  • ½ tsp ginger paste
  • 2 tbsp green garlic paste
  • 1 tbsp besan
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tbsp coriander powder
  • 2 medium size or 1 cup tomato puree
  • Salt to taste
  • ½ cup water
  • ½ tsp garam masala
  • 1 tbsp jaggery
  • Some coriander leaves


  • cut the brinjals in an x-shape without taking off the stalk.
  • soak in water for 10 minutes to avoid discoloring.
  • meanwhile, prepare masala powder, in a mortal-pestal, add peanut and sesame seeds. Crush it coarsely.
  • Add coarse powder into the mixing bowl, also add crushed green garlic, salt, coriander powder, cumin powder, red chili powder, garam masala, sugar, lemon juice, and some coriander seeds. Mix well.
  • now stuff in prepared masala to brinjal. keep aside.
  • then heat 5 tbsp oil in a pan, add brinjals and fry them on medium flame till it is cooked 90%.
  • Then in the remaining oil, add cumin seeds, mustard seeds, and hing. Sauté for a minute.
  • Add garlic paste, ginger paste, and green chili paste. Sauté for a few seconds.
  • Now lower the flame, and add besan and sauté till it changes its color.
  • Then add turmeric powder, red chili powder, coriander powder, and some water. sauté masala till oil separate from its sides.
  • Now add tomato puree and salt. mix well.
  • Cover and cook till oil separates from its sides.
  • Then add fried brinjals and remaining masala on top. Mix well.
  • Add ½ cup water and mix well.
  • Cover and cook on a low-medium medium flame for 10 minutes.
  • then add garam masala, lemon juice, coriander leaves, and jaggery. Mix well.
  • serve bharela rigan nu shak with roti or paratha.


  • select small and tender brinjals for sabzi.
  • make cross slits on the upper part of the brinjal, so it will absorb masala flavor.
  • crush peanut and sesame into a coarse powder.
  • fry brinjals on medium flame.
  • roasted besan gives thickness to sabzi gravy.
  • cover and cook sabzi on low-medium flame.