Name: Gujarti Dry Aubergine Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 8-10 baby aubergines (small slender variety or 5-6 round ones); 2-3 tbsp cooking oil (or as required); ½ cup toasted gram flour or chickpea flour; 1 tbsp caramelised onion paste, (optional ); 2-3 tbsp toasted peanut paste; 1 tsp white sesame seeds paste; 2 tsp toasted coriander powder; 1/2 tsp turmeric powder, slightly toasted; 1 tsp garam masala and chilli powder; 1 tsp dry mango powder or to taste; 1 tbsp oil or as required; 1 tsp soft brown sugar, optional

Gujarti Dry Aubergine Curry

Pooja Yadav

As you already know I am an aubergine lover, this dry stuffed aubergine curry is my favourite to go with Dahl Tarka, steamed rice or phulkas( whole wheat Indian flat bread). As the chilly weather is seeping in, I love to enjoy such comfort food more often. This is known as Bharela Ringan Nu Shaak or Gujarti Bharwa Bhaigan in hindi.

5 from 1 vote

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Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Course Side Dish

Cuisine Indian

Servings 4

Equipment

Indian style heavy bottom wok known as kadhai or pan

Ingredients

8-10 baby aubergines small slender variety or 5-6 round ones
2-3 tbsp cooking oil or as required

Stuffing for aubergines

½ cup toasted gram flour or chickpea flour
1 tbsp caramelised onion paste, optional
2-3 tbsp toasted peanut paste
1 tsp white sesame seeds paste
2 tsp toasted coriander powder
1/2 tsp turmeric powder, slightly toasted
1 tsp garam masala and chilli powder
1 tsp dry mango powder or to taste
1 tbsp oil or as required
1 tsp soft brown sugar, optional

Instructions

Wash and pat dry the aubergines with kitchen towel. Place it on a chopping board,gently slit in centre at one end across the whole length of the egg plant maintaining entact ends.
I enjoy to eat these beauties by clinging to the stem. If you do not prefer it, please be free to discard.
Next toast the gram or chickpea flour on a low flame about 3 minutes or until a light aroma comes through without burning remove it into the bowl and let it cool down.
Add caramelised onions, peanut, sesame seeds, toasted coriander powder, garam masala, turmeric powder, red chili powder, amchoor powder, sugar, salt and oil in it.
Mix it properly and make the mixture for stuffing. The consistency of the stuffing should not be flowable, rather a pack in texture is desired so it can easily slip in in through the slit of the aubergines.
Now pack the mixture into each brinjal using your fingers and thumbs or a small spoon.
Heat the oil in a heavy bottom pan or Indian style wok ( kadhai) and place the stuffed aubergines into the wok or pan, do not stir it. Make sure the pan is not crowded with each stuffed aubergine well laid.
Cover the lid and cook it on medium flame till cooked, turn it upside down after every 2-3 minutes and check it. I prefer a tong to flip them. Once cooked, the aubergines change to a dull color and shrink in structure.
Gujarati Bharwan Baingan is ready, remove from the pan. Garnish with squeeze of lemon wedge and coriander.
Serve with Dahl curry, steamed rice or phulka, finger licking and comfort indulgence.

Notes

Please adjust spice level to your taste.

Any nut allergies, please skip the peanut from ingredients.

I prefer small long slender varieties for this specific recipe, readily available at Indian grocery stores across UK. Please be free to pick your favourite species of egg plant, adjust the cooking time accordingly. My little aubergines are quickest one to cook in, with a small batch ready in 20minutes.

I prefer eggplant stuffing as smooth paste as goes well with cooked mushy texture of the vegetable. If you prefer crunchy bites add crushed peanut instead.

Tamarind paste or fresh lime juice can be used if dry mango powder is not not available.

Gujarati Dry Aubergine Curry