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Bharela – Ringan Bateta

40 mins
Aditi Varia

download (1)This is one of my favourite vegetarian recipes which is rich and vibrant with a spicy, tangy flavor. It’s one of the traditional Gujarati dishes often served as part of a daily meal.



6 baby aubergines                                                 1 tsp of turmeric powder

6 small potatoes                                                     chilli powder to taste

1 tsp of mustard seed                                        4 tsp of ground coriander

Stuffing                                                               2 tsp of ground cumin

1 large onion, finely diced                          Sugar to taste

2 tomatoes, finely chopped                         ¼ of a cup of coarsely chopped

3 cloves of garlic, finely, finely chopped    coriander

Salt to taste

1 tbsp of oil


  • Make a cross by slitting the aubergines lengthwise leaving the bottom quarter section intact.
  • Peel and cut the potatoes the same way. Soak both the aubergines and potatoes in water to prevent discolouring.
  • Mix all stuffing ingredients together in a bowl. Stiff the aubergines and potatoes with stuffing (into the cavity created by the cross).
  • Add oil to a non-stick frying pan and once hot, add the mustard seeds and gently place the stuffed potatoes and aubergines to the pan.
  • Turn the heat to medium, cover pan leave to cook for 5 to 10 minutes, checking regularly to ensure the mixture is not sticking to the bottom of the pan.
  • After 10 minutes gently turn the potatoes and aubergines, replace the lid and let cook for another 5-10 minutes or until the potatoes are cooked and the aubergines are soft.
  • Sprinkle with freshly chopped coriander and serve with any Indian bread.