GUJARATI STYLE BHARWA ALOO BAINGAN | STUFFED EGGPLANT POTATO CURRY

Stuffed Eggplant Potato Curry / Stuffed Aloo Baingan - Simple Flavorful curry that is Pair it with Rice, Roti, naan, Bajri rotla and you have a completely delicious meal ready on the table under 30 minutes. This recipe is Vegan and Gluten-free.

This Vegetarian Recipe is a traditional Gujarati recipe, called Bharela Ringana Batata Nu Shaak which means Stuffed Eggplant Potato Curry. Gujarati Style Stuffed eggplant potato curry is a staple, this as it has lots of flavor and texture. It is not just only bursting with flavors but is a very nutritious and delicious meal itself.

Stuffed Eggplant potato curry requires very basic Indian spices like Red chili powder, cumin-coriander powder, turmeric powder, garam masala, and salt, just like most Indian curry recipe requires.

INGREDIENTS FOR MAKING –

450 grams - Baby Eggplant/Baingan
450 grams - Baby potatoes/ potatoes
1 cup - Sliced onion
Oil - 4 tbsp
2 cups - Water
1 cup diced tomatoes

STUFFING INGREDIENTS –

2 tbsp - Chickpea flour
3 tbsp - Coriander powder
1 tbsp - Cumin powder
1 & 1/2 tbsp - Red chili powder
Salt to taste
1/2 tsp - Turmeric powder
1/2 tbsp - Garam Masala
1 cup - Crushed peanut
2 tsp - Grated garlic
1 & 1/2 cup - Chopped cilantro

Read Other Recipes –

MAKING INSTRUCTIONS –

For Making Stuffing –

Gather all the stuffing ingredients 2 tbsp - Chickpea flour, 3 tbsp - Coriander powder, 1 tbsp - Cumin powder, 1 & 1/2 tbsp - Red chili powder , 1/2 tsp - Turmeric powder, 1/2 tbsp - Garam Masala, 1 cup - Crushed peanut, 2 tsp - Grated garlic, 1 & 1/2 cup - Chopped cilantro in a big mixing bowl and mix them well.
Keep it aside.

LET'S MAKE THE CURRY –

Wash and wipe eggplant well. Slit the Baingan/eggplant in the center to make a cross mark that divides each into 4 parts joined at the stem.
Peel off the baby potatoes skin. Make a slit in the center just like the eggplant.
Now stuff eggplant and potatoes with prepared stuffing masala using your fingers and thumbs.
Take a pan and heat Oil, add onions and saute for a minute.
Now add stuffed baby eggplants and potatoes, stir well.
Add chopped tomatoes, remaining stuffing masala (if any leftover) and water.
Cover pan with the lid and simmer for 15-20 minutes on medium flame. Keep stirring in between.
Open the lid and gently stir once. You can adjust the gravy consistency by adding more water.
Cook for another 10 mins on low flame, check if Baingan & Potato is well cooked, then turn off the flame.