Bharela Ravaiya is a delicious Gujarati curry or shaak. Baby eggplants or aubergines are stuffed with a sweet, tangy and spicy peanut and coconut bharwan masala.
Naturally vegan and gluten-free.
Bharela ravaiya nu shaak, made with baby eggplants, is also known as bharela ringan and stuffed brinjals curry. Note that technically ringan are large aubergines and for this recipe only baby eggplants are used.
It is a classic Gujarati recipe that is usually handed down generations. This version is my Grandmas and the only way that my Mum has prepared this recipe.
The highlight of this is the masala stuffing which is so versatile and can be used to make bharela bhinda (bharwa bhindi), bharwan karela and bharela bateta (with baby potato).
The masala is stuffed into the aubergines which are slit into four. The stuffed brinjals are then cooked on a low flame with a simple cumin seed tempering.
Handy tip: use fresh!
The success of this dish lies in using the freshest produce possible. Fresh vegetables are tender and require less cooking and the flavours are so much more vibrant! In fact, this dish is always prepared the same day or the day after we visit the grocery store for the best taste.
You'll also love these other traditional recipes such as Karela nu Shaak and Tindora nu Shaak.
If you love aubergine curries, try my Brinjal Bhaji, Aloo Baingan and Gujarati Ringan Bateta nu Shaak.
Ingredients notes
Baby aubergines aka ravaiya round or long ones - look for eggplants that have a glossy skin and stalks are greenish colour.
Oil - any neutral or mild flavoured oil such as vegetable oil, sunflower oil, rapseed oil or avocado oil.
Cumin and mustard seeds
Asafoetida - or hing which aids in digestion. Avoid in gluten-free diets.
Masala Stuffing - this Gujarati style bharwan masala is made with peanuts, dry coconut, sesame seeds, spice powders (turmeric powder, red chilli powder, cumin coriander powder), fresh coriander leaves and besan.
Use lemon juice if amchoor powder is not available.
This sabji can be prepared in a pressure cooker with very little water until one whistle.
A ginger-garlic paste can be added to the stuffing.
Store away any remaining stuffing for another recipe.
Serving suggestion
Serve this stuffed aubergine curry as part of a Gujarati thali alongside Gajar Mooli Kachumber, Gujarati dal or Gujarati sweet kadhi.
Complete your plate with boiled basmati rice, pickle and soft rotlis.
Storage
Store leftover bharela ravaiya in an airtight container and keep in the fridge for up to 3 days. Reheat in the microwave or on low heat in a pan.
I do not recommend freezing this recipe as the aubergines will loose their texture upon defrosting.
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Bharela Ravaiya
Ingredients
- 15 eggplants small raviya
- 1 cup bharwa masala stuffing
- 4 tablespoon oil
- 1 teaspoon cumin seeds
- ¼ teaspoon asafoetida hing
Instructions
- Wash and pat dry the ravaiya. Cut a cross through the bottom of the ravaiya but keep the vegetable intact.
- Stuff the masala into slit ravaiya.
- Heat oil in a kadai or non-stick pan.
- Add mustard and cumin seeds and once they crackle add hing.
- Add the stuffed ravaiya in a single layer.
- Keep the heat on LOW.
- Cover the pan with the lid and let the ravaiya cook in the steam.
- Check after 10-12 minutes, gently rearrange them so they can cook on the other side as well.
- If masala gets too dry add very little water and cook on low heat.
- Occasionally turn them over and keep mixing all the masala with raviya. If you have any leftover masala, spoon it on top of the ravaiya at this stage.
- Cook until the aubergine are tender and cooked through.
- Garnish with freshly chopped coriander and serve hot.
Video
Notes
I have used same stuffing to make bharela bhinda (okra), baby potatoes or onion.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeNote – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in September 2015.
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