Bharela Ringana Bateta Nu Shaak

Bharela Ringana Bateta Nu Shaak is one of the traditional Gujarati main dishes. It is spicy, tangy, Little bit sweet and delicious daily meal recipe. It is made with eggplant and potatoes stuffed with chickpea flour stuffing with basic Indian Spices.

Traditionally it is made in lots of oil but I made it using less oil. We love Bharela Ringana Bateta Nu Shaak with Bajra Rotla. It also can be served with Phulka, rice, Bhakhri or paratha.

I made this sabzi in a pan. It takes some time to cook. But if you are in a hurry, make this in a pressure cooker. It saves your lot of time. Down below in recipe card, I ‘ll also share how to make this Gujurati Shaak recipe in a pressure cooker.

Some Tips for making Ringana Bateta Nu Shaak you don’t want to miss!

• Choose smaller eggplants as they tend to be sweeter, less bitter, have thinner skin and fewer seeds.
• You may also add pearl onions instead of sliced onions. Stuff them too with some stuffing like eggplant and potatoes.
• I suggest, make extra masala and add more in this curry. Because it is finger-licking.
• You can make extra masala and store this into an airtight container or freezer-safe bag and place it into the freezer. It will stay fresh for up to a month.
• You can use this masala to make Bharva baingan, Stuffed bhindi, Stuffed Todli / TIndora. In short, you can stuff this masala in any vegetables.
• If you don’t have baby potatoes, you can use big potatoes too. just cut them in big pieces and use.

Want to make this Sabzi in Instant Pot. I have a detailed recipe On my blog Here

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Bharela Ringana Bateta Nu Shaak

Author: Dhwani

420kcal

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Prep 10 minutes mins

Cook 15 minutes mins

Bharela Ringana Bateta Nu Shaak is one of the traditional Gujarati main dishes. It is spicy, tangy, Little bit sweet and delicious daily meal recipe. It is made with eggplant and potatoes stuffed with chickpea flour stuffing with basic Indian Spices.

Servings 4 people

Course Main Course

Cuisine Indian

Ingredients

1x2x3x

To make stuffing

• ▢ ¼ cup - Besan / Chickpea flour
• ▢ 1 bunch - Chopped Cilantro
• ▢ 3 tablespoon - Cumin and coriander powder / Dhana Jeera Powder
• ▢ 2 tablespoon - Red chili powder
• ▢ 2 tablespoon - Jaggery
• ▢ 2 tablespoon - Crushed Garlic
• ▢ 1 teaspoon - Garama Masala
• ▢ ¼ teaspoon - Turmeric powder
• ▢ Asafoetida - a pinch
• ▢ ¼ cup = crushed peanut
• ▢ Salt to taste
• ▢ 2 tablespoon - Oil

Other Ingredients

• ▢ 300 - grams - Baby Potatoes
• ▢ 300 grams - Baby Eggplant / Ringana / Baingun
• ▢ 1 cup - Onion sliced 9See Notes)
• ▢ 1 cup - Tomatoes chopped
• ▢ 4 tablespoon - Oil

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Method

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1. Take a big mixing bowl. Add all the stuffing ingredients in that bowl. Mix them very well. Keep it aside.
2. Make criss-cross slits on eggplant and potatoes(Peel the skin of potatoes first), taking care not to separate the segments. Stuff the slits of baingan and potatoes with the prepared mixture. if you still have some mixture left, keep it aside, we will sprinkle it at the end.
3. Heat oil in a pan. Add onion and saute it for 2 minutes. Add stuffed vegetables. Stir it. Add 1 cup of water, close the pan with a lid and cook it on low to medium heat for about 10 minutes, stirring occasionally.
4. Open the lid, add chopped tomatoes, mix and cook it again for another 10 minutes or until vegetables are tender.
5. Sprinkle leftover stuffing masala(If you have leftover). Mix and add water if it is required. Cook it for another 2 minutes.
6. Bharela Ringan Bateta Nu Shaak is ready. Serve it with Bajri Rotla, Bhakhari, Phulka or rice.

How to make this Bharela Ringan Bateta Nu Shaak in a pressure cooker

1. If you don't have enough time, make this sabzi in a pressure cooker. Heat oil in cooker. Saute onion for 2 minutes.
2. Add stuffed eggplant and stuffed baby potatoes. Mix and also add any leftover masala. Add 2 and ½ cup of water, stir, close the pressure cooker and listen to 3 whistles.
3. Let your pressure cooker cools down.
4. Your Bharela Ringan Bateta Nu Shaak in pressure cooker is ready in no time.

Nutrition

Serving1gCalories420kcalCarbohydrates40gProtein8gFat28gSaturated Fat3gSodium83mgPotassium856mgFiber10gSugar13gVitamin A1366IUVitamin C24mgCalcium85mgIron3mg

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Notes

• Choose smaller eggplants as they tend to be sweeter, less bitter, have thinner skin and fewer seeds.
• You may also add pearl onions instead of sliced onions. Stuff them too with some stuffing like eggplant and potatoes.
• I suggest, make extra masala and add more in this curry. Because it is finger-licking.
• You can make extra masala and store this into an airtight container or freezer-safe bag and place it into the freezer. It will stay fresh for up to a month.
• You can use this masala to make Bharva baingan, Stuffed bhindi, Stuffed Todli / TIndora. In short, you can stuff this masala in any vegetables.
• If you don't have baby potatoes, you can use big potatoes too. just cut them in big pieces and use.

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Warm Regards,

Dhwani.