Gujarat

Bharela ringan bateta nu shaak

Name: Bharela ringan bateta nu shaak
Total time: 45 min
Yield: 4 servings
Cuisine: Gujarati
Ingredients: 8 small round brinjals brinjal (eggplant, aubergine); 6 baby potatoes peeled potato; 3 tbsp dry roasted besan (chickpea flour, gram flour); 1/4 cup roasted and coarsely crushed peanuts; 2 tsp coriander powder (ground coriander); 1 tsp cumin powder (ground cumin); 1 1/2 tsp red chilli powder (indian red chili powder); 1/2 tsp turmeric (ground turmeric); 2 tsp sugar; 2 tsp lemon juice; a handful chopped coriander leaves (cilantro); 1/2 inch grated ginger; 1 finely chopped green chilli; 3 tbsp cooking oil (vegetable oil); 1 tsp mustard seeds; a pinch asafoetida; Salt, to taste; 1/2 cup water

Baby brinjals and potatoes stuffed with peanut besan masala. Sunday lunch, Gujarati edition.

45 minTime

7 gProtein each

mediumSpice

The stuffed vegetable rule2 chapters · 1 min read

Make it your way

Grandma's wayThe Gujarati home original, peanuts and all.

The original

289kcalsame

7 gproteinsame

8 gfibresame

45minutessame

Per serving, worked out from the ingredient table.

Ingredients

Brinjal (eggplant, aubergine)8 small round brinjals

Potato6 baby potatoes, peeled

Besan (chickpea flour, gram flour)3 tbsp, dry roasted

Peanuts¼ cup, roasted and coarsely crushed

Coriander powder (ground coriander)2 tsp

Cumin powder (ground cumin)1 tsp

Red chilli powder (indian red chili powder)1½ tsp

Turmeric (ground turmeric)½ tsp

Sugar2 tsp

Lemon juice2 tsp

Coriander leaves (cilantro)a handful, chopped

Ginger1.5 cm, grated

Green chilli1, finely chopped

Cooking oil (vegetable oil)3 tbsp

Mustard seeds1 tsp

Asafoetidaa pinch

Saltto taste

Water½ cup

Method

6 steps

1Slit each brinjal into four from the bottom, keeping the stem end joined. Slit the baby potatoes the same way. Keep the brinjals in salted water.
2Mix besan, peanuts, spice powders, sugar, lemon, ginger, chilli, coriander, salt and 1 tbsp of the oil into a crumbly masala.
3Pack the masala into each brinjal and potato. Keep any leftover masala aside.
4Heat the rest of the oil in a wide kadai, crackle mustard seeds and asafoetida, then lay the vegetables in one layer. Scatter leftover masala and sprinkle the water.
5Cover and cook on low for 25 to 30 minutes, turning gently every 7 or 8 minutes.
6Finish with fresh coriander and serve with rotli, dal and rice.

Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Gujarat

Bharela ringan bateta nu shaak

Baby brinjals and potatoes stuffed with peanut besan masala. Sunday lunch, Gujarati edition.

45 minTime

7 gProtein each

mediumSpice

The stuffed vegetable rule2 chapters · 1 min read

Make it your way

Grandma's wayThe Gujarati home original, peanuts and all.

The original

289kcalsame

7 gproteinsame

8 gfibresame

45minutessame

Per serving, worked out from the ingredient table.

Ingredients

Brinjal (eggplant, aubergine)8 small round brinjals

Potato6 baby potatoes, peeled

Besan (chickpea flour, gram flour)3 tbsp, dry roasted

Peanuts¼ cup, roasted and coarsely crushed

Coriander powder (ground coriander)2 tsp

Cumin powder (ground cumin)1 tsp

Red chilli powder (indian red chili powder)1½ tsp

Turmeric (ground turmeric)½ tsp

Sugar2 tsp

Lemon juice2 tsp

Coriander leaves (cilantro)a handful, chopped

Ginger1.5 cm, grated

Green chilli1, finely chopped

Cooking oil (vegetable oil)3 tbsp

Mustard seeds1 tsp

Asafoetidaa pinch

Saltto taste

Water½ cup

Method

6 steps

1Slit each brinjal into four from the bottom, keeping the stem end joined. Slit the baby potatoes the same way. Keep the brinjals in salted water.
2Mix besan, peanuts, spice powders, sugar, lemon, ginger, chilli, coriander, salt and 1 tbsp of the oil into a crumbly masala.
3Pack the masala into each brinjal and potato. Keep any leftover masala aside.
4Heat the rest of the oil in a wide kadai, crackle mustard seeds and asafoetida, then lay the vegetables in one layer. Scatter leftover masala and sprinkle the water.
5Cover and cook on low for 25 to 30 minutes, turning gently every 7 or 8 minutes.
6Finish with fresh coriander and serve with rotli, dal and rice.

Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Bharela ringan bateta nu shaak

Make it your way

Ingredients

Method

Bharela ringan bateta nu shaak

Make it your way

Ingredients

Method

Make it a meal