Photograph of the finished Bharela ringan

India · Cà tím nhồi bột đậu gà Bharela ringan

Bharela ringan

50 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Eggplant Eggplant 3.1 lb
  • Photograph of Besan chickpea flour Besan chickpea flour 9.9 oz
  • Photograph of Shredded coconut Shredded coconut 7.1 oz
  • Photograph of Palm sugar Palm sugar 2.1 oz
  • Photograph of Coriander seed powder Coriander seed powder 1.1 oz
  • Photograph of Turmeric powder Turmeric powder 0.6 oz
  • Photograph of Mustard oil Mustard oil ¾ cup
  • Photograph of Lime Lime 2
  • Photograph of Coriander Coriander 3.5 oz
  • Photograph of Red chilli powder Red chilli powder 1.1 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Choose small eggplants and make deep cross-shaped incisions from the bottom upwards, but keep the stem attached.
  2. 2 Roast the chickpea flour in a dry pan for 5 minutes; unroasted flour will have a raw flour taste.
  3. 3 Mix roasted chickpea flour with grated coconut, palm sugar, coriander powder, turmeric, chili powder, and cilantro.
  4. 4 Stuff the filling into the notches until the fruit is full, then gently squeeze to prevent the filling from falling out.
  5. 5 Arrange the tomatoes upright and close together in a pan with mustard oil, then cover and cook for 25 minutes.
  6. 6 Shake the pan instead of stirring to prevent the fruit from breaking, and squeeze the lemon juice when you turn off the heat.

With an appliance

  • Oven 50 min

    Replace steps 5–6: arrange the stuffed eggplants upright and tightly packed in the tray, cover tightly, and bake on the middle rack of the oven at 180 degrees for 25 minutes, rotating the tray at the 12th minute; do not flip to keep the eggplant and stuffing intact.

Start cooking