Bharela Ringna

Name: Bharela Ringna
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 7-8 Small brinjals; 4 tbsp besan; 2 tbsp Oil; 1 tsp Jeera-Coriander powder; 1/2 tsp Salt; 1/4 tsp Turmeric powder; 1/2 tsp Red chili powder; 1/2 tsp Sugar; 2 tbsp, chopped Fresh coriander leaves; 2 tbsp Crushed gathiya (Gujarati snack); 1 finely chopped Tomato

Heena Jani @hinajani

#CA2025
#bharelaringna
#stuffedbrinjal

Heena Jani @hinajani

#CA2025
#bharelaringna
#stuffedbrinjal

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Ingredients

30 minutes

3 servings

7-8Small brinjals
4 tbspbesan
2 tbspOil
1 tspJeera-Coriander powder
1/2 tspSalt
1/4 tspTurmeric powder
1/2 tspRed chili powder
1/2 tspSugar
2 tbsp, chopped Fresh coriander leaves
2 tbspCrushed gathiya (Gujarati snack)
1finely chopped Tomato

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Steps

30 minutes

1

Dry roast chickpea flour with 2 tbsp oil until aromatic, then let it cool.
2

Mix in salt, turmeric, chili powder, sugar, coriander-cumin powder, crushed gathiya, and coriander leaves.
3

Make 4 slits in each eggplant from the top, keeping the base intact.
4

Stuff the prepared masala into the slits of each eggplant.
5

Heat oil in a nonstick pan, place eggplants with the stuffed side down, and cover.
6

Add chopped tomatoes, cover, and cook until eggplants are soft, stirring occasionally.
7

Add some chopped coriander on top and serve hot with rotla or paratha.