Bharela Ringan Batata Nu Shaak / Stuffed Eggplant Potato Curry is a traditional Gujarati main dish recipe made by stuffing baby eggplant and baby potato with a stuffing made with peanut, coconut, basic Indian spices, coriander. It is very delicious, easy to make and vegan. Skip asafoetida to make it gluten free. It is served with roti/ bhakri/rotla. For a complete meal enjoy it with roti, dal, rice and salad.
My mother in law (Geeta Shah) is here with us in Sydney and so she treats us with all her traditional recipes. I had got this small baby brinjals when I went for the grocery shopping. I love the bharela ringan batata nu shaak prepared by my mother in law. So I requested her to make this recipe for us and I also wanted to put this traditional recipe on my blog. Every one in our house is fond of this curry. I like the rasa (gravy with oil) which floats on the top of the curry. The dish looks so tempting and irresistible.
Always use fresh small baby brinjals and baby potato to make the recipe. They are sweet and juicy in taste. I have shared with you the technique of slitting the brinjals and potato from both the ends and how to fill the stuffing in them in the recipe card below. I did not had the baby potato and hence have used one big potato. We generally chop the big potato into cubes and cook. But if you need to stuff it with the prepared masala then I have shown you how to cut the big potato and fill it with the prepared stuffing in the recipe card below. If you are in hurry you can cook the recipe by chopping the brinjal and potato and cook it directly with the masala instead of stuffing them. This recipe uses a little extra oil as compared to the daily cooking.
I have served the bharela ringan batata nu shaak with simple moong dal , bhindi aloo, bajri rotla, boiled beetroot. You can serve the bharela ringan batata nu shaak either with bhakri , roti or rotla for a simple meal.
Friends please do try this irresistible curry and please share your feedback with me.
Khao dilse, khilao dilse aur banao dilse….
Bharela Ringan Batata Nu Shaak / Stuffed Eggplant Potato Curry
- pressure cooker
- 1 tbsp peanut powdered or crushed
- 1/2 tbsp sesame seeds til
- 1 tbsp dessicated coconut
- 1/2 tsp turmeric haldi
- 1 tsp red chili powder
- 2 tsp coriander cumin powder
- 1 tsp sugar
- 1/4 tsp asafoetida hing
- 1 tbsp oil
- 2 tbsp coriander washed and finely chopped
- salt to taste
Stuff and cook eggplant and potato
- 1 tbsp oil
- 1/4 tsp asafoetida hing
- 1/4 tsp turmeric powder haldi
- 1 tsp red chili powder
- 1/2 cup water
- 1 tsp coriander washed and finely chopped for garnishing
- 10 baby eggplant washed and pat dry
- 6 baby potato or 1 big potato cut into small cubes
- In a plate or bowl add peanut powder, desiccated coconut, chopped coriander, turmeric powder, red chili powder, coriander cumin powder, asafoetida, sugar and salt
- Mix well and add oil.
- Mix well. The stuffing is ready. Keep it aside.
stuff and cook eggplant and potato
- Wash and dry the small eggplants.
- Slit 3/4th vertically the eggplant from top as shown.
- Now flip the eggplant upside down and slit criss cross 3/4th of the eggplant as shown from the other end.
- The eggplant will look like this after it has been slit from both the sides as shown.
- Now carefully fill the prepared stuffing on one end of the eggplant as shown.
- Now similarly fill the other end of the slit eggplant as shown.
- The eggplant with stuffing filled on both the ends.
- Similarly cut the potato. (It is good to use the small baby potato and peel , slit and fill the stuffing as filled in eggplant). I did not had baby potato and hence have used a big potato and cut them into big cubes and cook direclty with the eggplant or cut the potato into big chunks and slit them and fill the stuffing as shown.
- Slit the big chunk of potato and fill the stuffing carefully.
- These way the eggplant and potato are stuffed and ready to cook.
- Heat oil in a pressure cooker pan. Add turmeric powder, red chili powder and asafoetida.
- Add the stuffed eggplant and potato.
- Similarly add the remaining eggplant and potato one by one. Sprinkle the remaining stuffing over it.
- Mix it very gently with a flat spatula.
- Add water and bring it to boil.
- Cover the pressure cooker with the lid and put the whistle on it. Pressure cook for 4 whistles and the let the pressure cooker cool by itself. Once the pressure cooker is cooled, remove the whistle and open the lid. The bharela ringan batata nu shaak is ready to serve.
- Remove gently the eggplant and potato in a serving bowl. Add the curry (rasa)on it. Sprinkle chopped coriander and serve the bharela ringan batata nu shaak with roti / bhakri/rotlo.
- Serve the bharela ringan batata nu shaak with roti, rice, rotla, bhakri and dal or kadhi and salad. I have served the curry with bhindi aloo, simple moong dal, bajri rotla, beet root.
19 thoughts on “Bharela Ringan Batata Nu Shaak / Stuffed Eggplant Potato Curry”
Very nice recipe,you can also enjoy with khichdi & dal-rice.
thank you so much!!
Nice and tasty recipe
Thank you so much!!
Amazing Recipe!! I love this.. never made in a cooker.. will definitely try next time
Thank you so much. It will be very quick and easy to cook with pressure cooker. Please do try and share your valuable feedback with me..
Thank you for sharing this recipe.
It is a favourite dish that my mum made – simple, quick, and delicious.
It was always served with freshly-made rotlis…😎.
My mum did not use a pressure cooker, but used a shallow frying pan.
Thank you so much. Yes many people prefer to use a shallow frying pan to make this shaak.
Hi Swapna! I love this recipe, thanks so much for sharing it!
Please can you also share the recipe for the rasa you refer to in step 17…? Thanks
Thank you so much for going through the recipe. I am glad you like the recipe. After you carefully remove the stuffed eggplant from the pressure cooker pan after cooking it for serving, there is curry left in the pan. So pour that curry or rasa over the eggplant at the time of serving. Happy cooking!!
The recipe looks amazing! No tomatoes needed in this recipe? Is it the chilli powder that gives it the color?
Thank you so much. Yes i had used kashmiri red chili powder.It is not spicy and yet gives a nice red colour to the dish.
The shaak turned out well but I had to triple the quantity of the filling to fill 10 eggplant and 6 potatoes.
Thank you so much!! It might depend on the size of eggplant and potatoes.
Thank you very much for sharing this recipe. I will try it tonight.
Thank you so much!!Happy Cooking!!
Came out just perfect and delicious
Excellent….yet another ( and simpler) way of bharela ringda bateta nu saak.