“Ringan Na Ravaiya,” also known as “Bharwa Baingan” in many parts of India, is a culinary masterpiece that transcends regional boundaries, showcasing the versatility of the humble eggplant. This traditional dish, whether called by its Gujarati name or its North Indian counterpart, is a testament to India’s rich culinary diversity. Baby eggplants are carefully slit and stuffed with a flavorful mixture of spices, lentils, or peanuts—depending on the regional style—and then slow-cooked to perfection. The result is a dish bursting with smoky, tangy, and earthy flavors that captivate the palate.
What makes this dish universally loved is its adaptability and ability to bring people together over a wholesome meal. In Gujarat, it’s often prepared with tuvar lilva (green pigeon peas) and potatoes for a hearty touch, while in North India, it features bold spices like garam masala, dry mango powder (amchur), and fennel seeds. Whether you call it “Ringan Na Ravaiya,” “Bharela Ringan,” “Bharelu Ringna nu Shaak,” or “Bharwa Baingan,” this dish is not just food—it’s a celebration of tradition and flavor that bridges cultures across India. Paired with freshly made rotis or steaming rice, this delightful recipe promises to leave you craving more.
Ringan Na Ravaiya: A Traditional Indian Delight of Bharva Baigan (Stuffed Eggplant)
Ingredients
- 1/2 cup boiled pigeon peas
- 1/2 chopped onion
- 1/2 tsp green chili paste
- 3 crushed garlic cloves
- 2 tbsp crushed peanut
- 2 tsp shredded coconut
- 2 tbsp sev
- 2 tsp coriander powder
- 1/2 tsp kashmiri red chili powder
- 1/2 tsp turmeric
- A pinch of cumin
- 1 tsp fenugreek leaves
- 1/2 tsp garam masala
- 1/4 cup chopped coriander (cilantro)
- 1 tbsp oil
- Salt to taste
- 1/2 tsp sugar
- 1 washed and cubed potato
- 4 baby eggplants
- 4 tbsp oil
- 1 cup water
Instructions
- In a large bowl, combine 1/2 cup boiled pigeon peas, 1/2 chopped onion, 1/2 tsp green chili paste, 3 crushed garlic cloves, 2 tbsp crushed peanut, 2 tsp shredded coconut, 2 tbsp sev, 2 tsp coriander powder, 1/2 tsp kashmiri red chili powder, 1/2 tsp turmeric, A pinch of cumin, 1 tsp fenugreek leaves, 1/2 tsp garam masala, 1/4 cup chopped coriander (cilantro), 1 tbsp oil, Salt to taste, 1/2 tsp sugar, and 1 washed and cubed potato. Mix well.
- Prepare the 4 baby eggplants by rinsing them and removing the stems. Cut each eggplant lengthwise into four sections and stuff with the prepared mixture.
- In a pressure cooker over high heat, add 4 tbsp oil and place the stuffed eggplants inside. Pour in 1 cup water of water.
- Close the pressure cooker and cook for approximately 5 minutes. Turn off the heat and release the pressure.
- Serve hot with roti. Enjoy!
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Notes
Calorie Estimates:
Please note that the calorie counts are estimates and may vary based on cooking methods, portion sizes, and specific ingredient brands. For the most accurate nutritional information, consider calculating based on your own measurements.Have You Experienced the Delight of Ringan Na Ravaiya?
We’re eager to know if you’ve tried your hand at making Ringan Na Ravaiya, the traditional stuffed eggplant dish that’s a true gem in Indian cuisine! This flavorful recipe, rich with spices and nutty goodness, is not just a meal; it’s a celebration of heritage and home-cooked comfort. Did you enjoy the process of stuffing those baby eggplants with the aromatic filling? Whether you followed the recipe exactly or added your own special twist, we’d love to hear how it turned out! Share your cooking experiences, tips, or favorite pairings in the comments below. Don’t forget to spread the word by sharing this delightful recipe with friends and family who appreciate authentic Indian flavors. Your insights keep this cherished dish alive and inspire others to savor its unique taste!