Bharela Ringda along with Bajri no Rotlo brings back so many memories. Whenever I went to Vadodara to visit my Nana and Nani, my Nani would make comforting food. She would make Bharela shaak no masalo and stuff the Ringda and Bateta with it. The masala is so delicious, honestly we would stand there binging on the masala when she would be stuffing the brinjals. Bharela Ringda are also called Ringan na Raviyan, Bharwan Baingan in Hindi and stuffed Brinjals or Eggplant. It’s a simple dish with lots of flavors and one of my favorite. With the masalo you can make Bharela Bateta, Bharela Bhinda, Bharela Turiya. 

Recipe

 

Bharela Ringda | Bharwan Baingan | Stuffed Brinjals

Bharela Ringda is quick and easy Gujarati dish. You need to prep the masala and make sure to get small Brinjals. I like to make the masala ahead of time and then during a weeknight meal I make this shaak. It goes so well with god, lasan ni chutney and Bajri no Rotlo. I can actually eat shaak by itself. The brinjals are slit in 1/2 and then stuffed with the masala. It is then cooked in oil until all the flavors are developed. Checkout this recipe below that you will love. 
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Prep Time 10 minutes
Cook Time 30 minutes
Course Dinner, lunch, Main Course
Cuisine gujarati, Indian
Servings 2 people

Ingredients
  

  • 8 small Brinjals
  • 1 cup bharela shaak no masala
  • 2 tablespoon of olive oil
  • Salt as needed
  • 1/4 cup water
  • 1/4 cup chopped cilantro
  • 1/2 tsp mustard seeds
  • 1/4 tsp hing powder
  • 1 tsp cumin seeds

Instructions
 

  • Clean and wash the Brinjals
  • Cut the brinjals 1/2 way on one side
  • Flip the brinjal and cut it 1/2 way on the other side
  • Fill the Brinjals with the Bharela shaak no masala and try stuff it all the way on both sides
  • Heat oil in a wide a pan
  • Add mustard seeds, cumin seeds and hing powder
  • Once it sizzles, add the stuffed brinjals to the oil and on medium heat cover and let it cook
  • After 10 minutes open and flip all the brinjals and cover again and let it cook for 10 more minutes
  • Check to see if the Brinjals are softened, if not cover and cook for more time.
  • Once they soften, add the remaining masalo along with few splashes of water and cover and let it cook for 5 minutes
  • Open and check if they are cooked well from inside
  • Garnish with chopped cilantro and serve it hot along with Rotlo
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Tips

Some  tips and tricks to make Bharela Ringda

Always try to get hard and small brinjals

When buying them, the brighter the purple color, better it would taste

Wash and Cut the Brinjals and dip it in salty water

Cut the Brinjals 1/2 way and then flip it over, turn it and then cut 1/2 way. This will maximize the amount of flavor it can absorb

Using your fingers separate Brinjal but prevent it from breaking and stuff it with the bharelo masala on both sides

In oil when you are cooking the brinjal, cook on low to medium flame and flip them over after some time to ensure both sides are cooked well

In the end sprinkle remaining masala and some water and cover and cook for 5 minutes to add extra flavor of the masalo

 

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