Gujrati Style Bharwa Baigan ( stuffed eggplants )


Bharelu Ringna Nu Shaak/Gujrati Style Bharwa Baigan

Bharwa Baingan also known as “Bharelu Ringna Nu Shaak” in Gujrati is a vegetable prepared using small brinjals filled with sweet , spicy and tangy masala …..
This recipe has been passed On to me direct from my Grandmother’s Kitchen and hold such found memories of my time spend at her place in Ahmedabad . This recipe is very simple yet delicious and can be made quickly….


Serves 4-6 people
Cook time 30 mins

12-14 small bhaigan / eggplants
2 tbs cooking oil
Leftover ground masala
1/4 cup Water or as needed
1 tbs desiccated coconut for garnishing
1 tbs finely chopped cilantro for garnishing

For Masala Ground Coarsely..
Roasted Peanuts – 1/4 cup, coarsely ground
Roasted Sesame seeds – 1/4 cup, coarsely ground
Desiccated coconut – 1/4 cup ( I used dried coconut )
Cilantro/ Coriander leaves – 1/4 cup, finely chopped
Green chilies – 3} finely chopped optional
Ginger paste – 2 tsp
Garlic paste 1 tsp
Red chili powder – 2 tsp or as per taste
Sugar – 1 tbs or as per taste
Salt -as per taste
1/4 teaspoon hing/ asafoetida powder
Juice of a Lemon OR 1 tbs thick tamarind past
Grind all the ingredients mentioned above and keep aside.

Make a slit at the bottom of the brinjal vertically towards the stem, making sure not to slice the brinjal in the half. We want the brinjals to be a single piece but slit three fourth way through
Make cut to the chilies .Make sure not to slit all the way through.
Stuff eggplants and chillies with prepared masala.
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Provencal Vegetable Stew….. DFT


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Summer vegetables are the star of this healthy and low fat summer vegetable stew. This stew is a great way to use up fresh summer vegetables and ensures that the stew goes from stove to table in just 30 minutes.

The most common ingredients for this provencal stew are onions, garlic, zucchini, eggplant and tomatoes. You could also add in additional vegetables of your choice ….

Makes: 4 servings
Serving Size: 1 1/2cup
Cooking time : 30 Minutes


1 TBS Olive Oil
1 medium Yellow Onion Chopped
1 medium egg plant , cut into 1/2 inch slices
1 large zucchini, cut into 1/2-inch slices
1 large yellow summer squash, cut into 1/2-inch slices
11/2 cups boiled Kidney beans ( drained)
1 large tomato, chopped
2 teaspoons minced garlic (4 cloves)
1/4 teaspoon dried rosemary crushed
1 teaspoon ground black pepper OR to taste
1 tablespoon fresh basil or 1 teaspoon dried basil crushed
1 cup tomato juice ( I pureed them , you can even use canned )
1 tablespoon white or regular balsamic vinegar ( optional )
slices of baguette-style French bread OPTIONAL
3 tablespoons shredded Romano or Parmesan cheese ( Or any cheese of your choice )


Heat Olive oil in a deep skillet or pot over medium heat.

Add the garlic, bay leaf & onions and sauté for 2-3 mins.

Combine zucchini, yellow squash, beans, tomato, rosemary,
pepper, and dried basil, if using along with tomato juice

Cover and cook on medium to low-heat till all the vegetables are tender ..

Switch off the heat & Add balsamic vinegar If using …

To Prepare croutons:

Preheat oven to 400 degrees F.
Lightly brush bread slices with olive oil and bake until golden brown .

To serve

ladle vegetable stew into bowls. Top with croutons and cheese.

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Kidney beans Benefits for Diabetics

Kidney beans are a very good source of cholesterol-lowering fiber, as are most other beans. In addition to lowering cholesterol, kidney beans’ high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia as kidney beans can really help you balance blood sugar levels while providing steady, slow-burning energy.
For more details CLICK HERE

Zucchini AND Summer Squash Benefits for Diabetics

Zucchini & Summer Squash for diabetes is very effective as the B complex in the presence of zinc and magnesium help in breaking down the sugars in your body. It has an abundance of fiber and pectin, which are vital in regulating your blood sugar levels. The B-vitamins, folates and fiber go a long way in stabilizing the level of sugar in your blood and thus help in keeping Type 2 diabetes at bay.


Eggplant Benefits for Diabetics

Eggplant can be beneficial in restricting type-2 diabetes. They contain low level of carbohydrate and are a fibre rich food. They also contain phenols which help in regulating the level of glucose in the blood and restrict it from surging or plunging.


Remember, these are guidelines, not a precise prescription or diet. Your individual health situation may mean that this way of eating won’t work for you. Before making any changes to your diet, please consult with your healthcare practitioner.

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Tandoori “Soya Granules” Stuffed Eggplant …

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My adventure with Sonal’s Special Spices continues … Today I introduce you to yet another aromatic spice from Sonal’s Kitchen ” Tandoori Masala”…

And I bring to you Tandoori Soy granules stuffed Eggplants .

To prepare this eggplant in a thick tandoori masala curry you will be needing …

8- 10 small egg plants
1/4 cup soy granules soaked in warm water for 30 mins
1 medium Tomato (Chopped)
1 Small Onion (Diced)
2 Garlic Cloves finely chopped
1 tsp minced ginger
1 Tbsp Vegetable Oil
1 Tsp Sonal’s Tandoori Masala
2 Green Chilies finely chopped
1/2 Tsp cumin seeds
1/4 cup Fresh Coriander/ Cilantro
Salt as per taste

To prepare the stuffing :

Heat a pan with 1 tbsp vegetable oil.
Add cumin seeds followed by onions. Cook until they get translucent.
Add garlic ,ginger ,tomato and green chilies and mix well.
Add soybean , Tandoori Masala and salt, and stir well.
Cook till the water evaporates and granules are cooked ( around 15 mins )
Allow soybean mixture to cool down before you start stuffing.

Wash and slit the egg plants for stuffing
Stuff soyabean mixture in the eggplants.

For the gravy / Curry :

1tbs Sonal’s Special tandoori masala
1/4 cup of onion
2 Cloves of garlic finely chopped
A small piece of ginegr
Salt as per taste

To Prepare the gravy :

In a chopper add tandoori masala along with ginger, garlic and onion and make a thick paste without adding water .

In a wok heat add 1 tbsp oil & heat on medium hight.
Once hot,add the masala paste and sauté till oil separates .
Now add stuffed eggplants into it. Sauté till eggplant change color .
Add salt as per taste & 1/2 cup of water to the egg plants to make thick gravy .
Cover the wok with a lid and let it simmer till the egg plants are cooked through .
Garnish with fresh cilantro leaves .

Serve hot with chapati , parathas , bread of your choice along with steamed white rice ….

Sonal looking forward to your going commercial with “The Spice Factory” soon ….