Bharela Ringan Batata Nu Shaak / Stuffed Eggplant Potato Curry

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.

Course dinner, lunch, Main Course, one pot meal, roz ka khana, vegan

Cuisine Gujarati, Indian

Keyword coconut, curry, eggplant, gujaratifood, gujaratirecipe, onepotmeal, peanut, potato, rasawalashaak, rozkakhana, thali, vegan

Prep Time 15 minutes

Cook Time 20 minutes

Servings people

Calories 486kcal

Equipment

dish
bowl
knife
pressure cooker
spoon

Ingredients

Stuffing masala

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

Instructions

stuffing masala

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.

Nutrition