Stuffed Eggplant In Clay Pot

This is called aakha ringan nu shaak in Gujarati. It is a staple in every Gujarati household.

This is the easiest and yummiest eggplant/baingan (brinjal) recipe you will try. These are stuffed eggplant without stuffing. If you have clay pot (mitti ka bartan) then definitely try in it. I make this sabji at least once a week. I used to stuff eggplant before but I felt it was lot more work and by the time it’s cooked, they become mushy. This way, I don’t have to keep eye, it cooks in pot for almost half an hour. Clay pot adds amazing flavour to this sabji. You can cook this in regular pan, pressure cooker (1-2 whistle) or insta pot (4 mins pressure and then simmer). I have added garlic but you can skip it. This veg curry is very forgiving, you can add fresh beans and peas, peanuts, fresh/dry coconut, methi (fenugreek) leaves, dill leaves, etc. whatever you have in hand. It just adds ton of flavour. I make it slightly sweet so sweet potato are perfect for this recipe and they are good for health too.

Small Indian eggplant (brinjal) are available all around the year here in Canada. My grocery is never complete without buying some kind of eggplant. I make many dishes using different kinds of eggplant like vangi bath, undhiyu, baigan kadhi, South Indian style sabji, famous Gujarati olo (baigan bharta). I also make Mediterranean  dip call baba ganoush. I make Italian lasagna without pasta using eggplant. List goes on and on 😃😃.

If you are not fan of eggplant, then do try this recipe. I am sure you will love it. My whole family loves this sabji. It is simple, easy and quick. If you are new to cooking do try this and impress your family 😉😃.

This recipe serves around 2-3 people.

Please note that you can see printable version at the end. You need to use chrome browser to print or save a copy of the recipe.

Preparation Time: 15 minutes

Cooking Time: 30 minutes (based on cooking method)

Ingredients 
7-8 small eggplant (brinjal)
3-4 small size potato or 1-2 sweet potato
1/2 cup green peas (optonal)
1 tsp ajwain
1 tsp sesame seeds
3-4 garlic cloves crushed
Oil for cooking
Fresh coriander for garnishing

Masala
1½ tbsp besan
1 cups coriander leaves chopped
1/2 tsp garam masala powder
1 tbsp coriander powder
1 tsp red chili powder
1/2 tsp turmeric powder
Small pinch of asafetida
Salt to taste
Small lump of jaggery (optional)
1 tsp oil

Procedure
1. Mix masala ingredients in a big mixing bowl and keep aside. As mentioned earlier, you can add dry/fresh grated coconut, crushed peanuts, methi leaves, dill leaves if you have it at home.

2. Peel and cut potato in half if small or in 4 pieces if medium. Remove eggplant stem and cut small eggplant in half length wise. Don’t cut this early or eggplant colour will be dark.

3. In a clay pot, add 2 tbsp oil. Also add ajwain, sesame seeds and chopped garlic. Now put clay pot on stove and turn on the stove. Always keep the heat to medium when you are cooking in clay pot. In a minute or so, oil will be hot and ajwain will change the colour.

4. Then add eggplant and potato or sweet potato. You can add fresh peas or beans at this time too. Use wooden or silicon spatula to stir. Cook these eggplant until they are sautéed and changed colour (4-5 minutes). Then add one cup of water, mix well. Cover with lid and let it cook until soft but not completely cooked stirring every few minutes. It may take around 10 -12 minutes.

5. Now add masala and mix well. If you feel the sabji too dry then add little water, cover and cook for another 3-4 minutes. You can check if eggplant and potatoes are soft. Turn of the heat and keep it cover. Garnish with fresh coriander.

6. Depending on what you have added to this sabji, the house will filled with aroma. Serve this delicious sabji with bajra or jowar roti or with plain rice. You can serve masala chaas on side which goes along very well.

Insta Pot Method: (courtesy of my daughter-in-law)
1. Turn on Instant pot on SAUTE mode.
2. Add oil, ajma, sesame seeds and garlic and saute.
3. Add potato and eggplant and 1 cup of water.
4. Press PRESSURE COOK and ensure that valve is sealed.
5. Pressure Cook for 4 mins on High Pressure.
6. Release pressure.
7. Add masala, mix well and saute on low for a 3-4 few mins. Turn off the pot.
8. Stuffed eggplant is ready to be served.

Hope you will give it a try to this delicious sabji.

Please do leave a comment or let me know if you have any questions.

Thank you for visiting my website. Keep watching my space for new recipes.

Also check out other Gujarati recipe ideas on my website.

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