Bharela rigan marcha nu shak | Gujarati style bharela rigan | Bharwa Baingan

Bharela Rigan Marcha nu Shak or Bharwa Baingan is a simple and flavorful Gujarati-style sabzi (curry) in which brinjals (eggplants) and green chilies are stuffed with a sweet and spicy masala. This masala, made with peanuts, sesame seeds, and a traditional Gujarati farsan (chavanu), is cooked with fried brinjals and small green chilies until the flavours fully develop. The dish has a balanced taste—slightly sweet, sour, and mildly spicy, typical of Gujarati cuisine.

I’m sharing a new, easy way to make instant masala along with a few quick tips for preparing this sabzi, which pairs perfectly with roti or rice. Give it a try!

1. Prepare Quick Masala: Start by making a quick masala with chavanu (mixed chivda), peanuts, sesame seeds, and regular spices. Make the masala a bit spicy, sour, and sweet. You can use any farsan, such as gathiya or roasted gram flour, and adjust the spices and jaggery to suit your taste.
2. Choose Fresh Ingredients: Select small, fresh eggplants and green chilies for this sabzi. Stuff the masala into the eggplants and chilies to enhance their flavor. I prefer frying the stuffed eggplants and chilies instead of steaming them; frying takes less time and gives a crispy outer coating that enhances the taste of the sabzi.
3. Flavor Development: This shak tastes even better the next day as the flavors from the masala are well absorbed.

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Recipe video

Bharela rigan marcha nu shak | Gujarati style bharela rigan | Bharwa Baingan

Author Nehas Cook Book

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Curry

Cuisine Indian

Servings 4 servings

Ingredients

 

1x2x3x

For green paste

• ▢ 2-3 green chilli
• ▢ 1 inch ginger
• ▢ 3-4 green garlic
• ▢ ¼ cup coriander leaves

For stuffed masala

• ▢ 1 cup chavanu
• ▢ 3 tbsp roasted peanuts
• ▢ 3 tbsp sesame seeds
• ▢ ½ tsp turmeric powder
• ▢ Salt to taste
• ▢ 1 tsp coriander powder
• ▢ 1 tsp Kashmiri red chilli powder
• ▢ 1 tbsp jaggery
• ▢ 1 tsp lemon juice
• ▢ Some coriander leaves
• ▢ 2 tbsp oil

For rigan marcha nu shak

• ▢ 300 grm or 14 small size rigan
• ▢ 100 grm or 10 small size green chilli
• ▢ 4 tbsp oil
• ▢ ½ tsp mustard seeds
• ▢ ½ tsp cumin seeds
• ▢ Pinch of hing
• ▢ 2 dry red chilli
• ▢ 1 inch cinnamon
• ▢ 1 star anise
• ▢ 2 cloves
• ▢ 1 bay leaf
• ▢ Some curry leaves
• ▢ ½ cup or 2 medium size onion paste
• ▢ ½ tsp turmeric powder
• ▢ 1 tsp red chilli powder
• ▢ 1 tsp coriander powder
• ▢ 1 tsp kitchen king masala
• ▢ ½ cup tomato puree
• ▢ Salt to taste
• ▢ 1 tsp sugar
• ▢ ½ cup hot water or as required
• ▢ Garnish with coriander leaves

Instructions

Making the Green Paste

• In a blender, add 2–3 green chilies, 1 inch of ginger, 3–4 green garlic stalks, and ¼ cup of coriander leaves. Grind it into a paste without adding any water. Set aside.

Making the Masala for Stuffing

• In a blender, add 1 cup of chavanu, 3 tbsp of roasted peanuts, and 3 tbsp of white sesame seeds. Pulse until it becomes a coarse powder.
• Transfer the powder to a mixing bowl and add 1 tbsp of the green chili-ginger-garlic paste, ½ tsp of turmeric powder, salt to taste, 1 tsp of coriander powder, 1 tsp of red chili powder, 1 tbsp of jaggery, 1 tsp of lemon juice, some coriander leaves, and 2 tbsp of oil. Mix well. The masala is ready.

Stuffing the Rigan and Green Chilies

• Take 300 grams of small rigan (eggplants) and make a cross-slit in each one, then tightly stuff them with the masala. Also, make slits in the green chilies, remove the seeds, and stuff them with masala as well. Set aside the stuffed rigan and chilies; keep the remaining 3–4 tbsp of masala for later.

Cooking the Stuffed Rigan and Chilies

• In a pan, heat some oil and fry the stuffed rigan over medium flame, stirring occasionally until the rigan is about 80% cooked and has softened. Remove and place on a plate.
• Add the stuffed green chilies to the oil and fry them for 2–3 minutes. Remove and place on a plate.

Preparing the Gravy

• In a pan, heat 3–4 tbsp of oil. Add ½ tsp of mustard seeds, 1 tsp of cumin seeds, a pinch of hing, 2 dry red chilies, 1-inch cinnamon, 1 star anise, 2–3 cloves, and 1 bay leaf. Add a few curry leaves and sauté briefly.
• Add ½ cup of onion paste and sauté until golden. Then, add the remaining green chili-ginger-garlic paste and sauté.
• Lower the heat and add ½ tsp of turmeric powder, 1 tsp of red chili powder, 1 tsp of coriander powder, 1 tsp of kitchen king masala, and a splash of hot water. Sauté until the oil separates from the masala.
• Add ½ cup of tomato puree, salt, and 1 tsp of sugar. Continue sautéing until the oil releases from the tomato puree.
• Add the stuffed, fried rigan and mix it well with the gravy. Add ½ cup of hot water and stir.
• Now add the remaining masala along with the stuffed, fried green chilies. Cover the pan and cook the sabzi on low flame for 5–7 minutes.
• Once cooked, mix well and garnish with coriander leaves.

Serving

• Serve the bharela rigan marcha nu shak with roti or rice. Enjoy!

Notes

1. You can use garlic cloves instead of green garlic.
2. To enhance the taste of the masala, you can add roasted besan instead.
3. Stuff the masala tightly into the eggplant (rigan) and green chilies (marcha).
4. Fry the eggplant on medium flame until it is 80% cooked.
5. Fry the green chilies on high flame for 2 minutes.
6. Using onion paste and tomato paste enhances the taste of the gravy more than chopped onions and tomatoes.
7. Add the fried stuffed chilies once the sabzi is cooked.

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