Bharela Ravaiya is a delicious Gujarati curry or shaak. Baby eggplants or aubergines are stuffed with a sweet, tangy and spicy peanut and coconut bharwan masala .
Naturally vegan and gluten-free.
- Ingredients notes
- Serving suggestion
- Storage
Bharela ravaiya nu shaak, made with baby eggplants, is also known as bharela ringan and stuffed brinjals curry. Note that technically ringan are large aubergines and for this recipe only baby eggplants are used.
It is a classic Gujarati recipe that is usually handed down generations. This version is my Grandmas and the only way that my Mum has prepared this recipe.
The highlight of this is the masala stuffing which is so versatile and can be used to make bharela bhinda (bharwa bhindi), bharwan karela and bharela bateta (with baby potato).
The masala is stuffed into the aubergines which are slit into four. The stuffed brinjals are then cooked on a low flame with a simple cumin seed tempering.
Handy tip: use fresh!
The success of this dish lies in using the freshest produce possible. Fresh vegetables are tender and require less cooking and the flavours are so much more vibrant! In fact, this dish is always prepared the same day or the day after we visit the grocery store for the best taste.
You’ll also love these other traditional recipes such as Karela nu Shaak and Tindora nu Shaak .
If you love aubergine curries, try my Brinjal Bhaji , Aloo Baingan and Gujarati Ringan Bateta nu Shaak .
Ingredients notes
Baby aubergines aka ravaiya round or long ones – look for eggplants that have a glossy skin and stalks are greenish colour.
Oil – any neutral or mild flavoured oil such as vegetable oil, sunflower oil, rapseed oil or avocado oil.
Cumin and mustard seeds
Asafoetida – or hing which aids in digestion. Avoid in gluten-free diets.
Masala Stuffing – this Gujarati style bharwan masala is made with peanuts, dry coconut, sesame seeds, spice powders (turmeric powder, red chilli powder, cumin coriander powder), fresh coriander leaves and besan.
Use lemon juice if amchoor powder is not available.
This sabji can be prepared in a pressure cooker with very little water until one whistle.
A ginger-garlic paste can be added to the stuffing.
Store away any remaining stuffing for another recipe.
Serving suggestion
Serve this stuffed aubergine curry as part of a Gujarati thali alongside Gajar Mooli Kachumber , Gujarati dal or Gujarati sweet kadhi .
Complete your plate with boiled basmati rice , pickle and soft rotlis .
Storage
Store leftover bharela ravaiya in an airtight container and keep in the fridge for up to 3 days. Reheat in the microwave or on low heat in a pan.
I do not recommend freezing this recipe as the aubergines will loose their texture upon defrosting.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Bharela Ravaiya
Ingredients
- 15 eggplants small raviya
- 1 cup bharwa masala stuffing
- 4 tablespoon oil
- 1 teaspoon cumin seeds
- ¼ teaspoon asafoetida hing
Instructions
- Wash and pat dry the ravaiya. Cut a cross through the bottom of the ravaiya but keep the vegetable intact.
- Stuff the masala into slit ravaiya.
- Heat oil in a kadai or non-stick pan.
- Add mustard and cumin seeds and once they crackle add hing.
- Add the stuffed ravaiya in a single layer.
- Keep the heat on LOW.
- Cover the pan with the lid and let the ravaiya cook in the steam.
- Check after 10-12 minutes, gently rearrange them so they can cook on the other side as well.
- If masala gets too dry add very little water and cook on low heat.
- Occasionally turn them over and keep mixing all the masala with raviya. If you have any leftover masala, spoon it on top of the ravaiya at this stage.
- Cook until the aubergine are tender and cooked through.
- Garnish with freshly chopped coriander and serve hot.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in September 2015.
Bharela Ravaiya
Ingredients
- 15 eggplants small raviya
- 1 cup bharwa masala stuffing
- 4 tablespoon oil
- 1 teaspoon cumin seeds
- ¼ teaspoon asafoetida hing
Instructions
- Wash and pat dry the ravaiya. Cut a cross through the bottom of the ravaiya but keep the vegetable intact.
- Stuff the masala into slit ravaiya.
- Heat oil in a kadai or non-stick pan.
- Add mustard and cumin seeds and once they crackle add hing.
- Add the stuffed ravaiya in a single layer.
- Keep the heat on LOW.
- Cover the pan with the lid and let the ravaiya cook in the steam.
- Check after 10-12 minutes, gently rearrange them so they can cook on the other side as well.
- If masala gets too dry add very little water and cook on low heat.
- Occasionally turn them over and keep mixing all the masala with raviya. If you have any leftover masala, spoon it on top of the ravaiya at this stage.
- Cook until the aubergine are tender and cooked through.
- Garnish with freshly chopped coriander and serve hot.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
If you’re looking for a show-stopping appetizer that’s bursting with flavour, you’ll love this Samosa Tart Au Soleil! It’s an irresistable combination of delicate puff pastry and a vegetarian potato pea samosa filling. I’ve added an additional festive twist with wensleydale cheese but this is optional!
Perfect for festive gatherings such as Diwali, Thanksgiving, Christmas and Eid!
What is Tarte au Soleil?
A popular French appetizer, Tarte au Soleil (or “Sun Tart”) is made using puff pastry and savoury, like my Tandoori Paneer Tarte au Soleil , or sweet fillings.
The pastry is shaped into a circle, filled, and cut into strips to mimic the rays of the sun. These strips are twisted before baking, resulting in a beautiful, golden tart that’s as delicious as it is visually striking.
In this Indian-inspired version, we fill it with a classic samosa mixture and cheese. Perfect for parties and get-togethers.
Pair it with Indian mint sauce or tamarind sauce for an extra burst of flavour and watch it become the star of your festivities!
You’ll also love these puff pastry punjabi samosas and air fryer frozen samosas .
Ingredients
Be sure to check out the full recipe and ingredient list in the recipe card below
The base of the filling stays true to traditional samosa recipes, featuring boiled potatoes, peas, and aromatic spices. However, I’ve added a festive twist by using wensleydale cheese!
Ready rolled puff pastry sheets – easy to find in most grocery stores.
Potatoes – boiled and mashed.
Green chilli and ginger – fresh is best. You want to crush or make a paste.
Wensleydale cranberry cheese – crumbled. If you do not have it, you can use any other cheese or even crumbled paneer.
Oil
Cumin seeds
Spice powders – turmeric powder, red chilli powder or flakes
Lemon juice
Freshly chopped coriander – for garnishing
Milk for glaze – an egg-free substitute to an egg wash
Plain flour for dusting
Samosa Masala – whole coriander seeds, cumin seeds, fennel seeds, whole black pepper
Hayley’s Tips
- Keep Pastry Cold: Always work with chilled puff pastry to ensure flaky results.
- Smooth Filling: Avoid chunky potato pieces to make twisting the rays easier.
- Plan Ahead: Make the filling a day ahead to save time and ensure it’s completely cooled before assembling the tart.
Dietary Substitutions
- VEGAN – Check that your store-bought puff pastry is suitable for vegans. The basic samosa filling is naturally plant0based. You can either omit the cheese or use a dairy-free alternative which is work just as well!
- GLUTEN-FREE – You can purchase gluten-free ready made puff pastry from most grocery stores.
Air Fryer Samosa Tart Recipe
The Samosa Tart can easily be adapted for the air fryer.
Preheat the Air Fryer to 180 C.
Once prompted, carefully add the tart to the basket.
Air-fry for 5-7 minutes. Start with 5 minutes for the first batch, test, then adjust timings accordingly.
Serving suggestions
Serve samosa tart as you would samosas. A set of samosa sauces will go great.
For a festive twist, serve with cranberry sauce – the sweet and tart flavours will go really well with the samosa filling.
Storage
Samosa tart is best eaten on the day it is prepared as the pastry will loose its texture.
Leftovers can be stored in airtight containers and kept in the fridge for 1 day. Reheat in the oven or air fryer before serving.
I do not recommend freezing this recipe, particularly if your puff pastry has already been thawed once.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Samosa Tart (Tarte Au Soleil)
Equipment
- oven or Air Fryer
Ingredients
- 2 pack ready rolled puff pastry sheets
- 2 medium floury potatoes mashed
- 1 tablespoon green chilli crushed
- 1 tesaspoon ginger crushed
- 85 gram wensleydale and cranberry cheese crumbled
- 2 tablespoon oil
- 1 teaspoon cumin seeds
- ½ teaspoon turmeric powder
- ½ teaspoon red chilli powder or flakes
- 1 tablespoon lemon juice
- salt
- 2 tablespoon freshly chopped coriander
- 2 tablespoon milk for glaze
- 1 tablespoon plain flour for dusting
Samosa Masala
- 1 teaspoon whole coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 2 teaspoon whole black pepper
Instructions
- Place all the whole spices for the samosa masala in a spice grinder and grind to a coarse powder.
- Heat oil in a pan, add cumin seeds.
- Once lightly brown, add crushed ginger and chillies, saute for a few seconds.
- Add mashed potatoes, salt and turmeric and red chilli powder. Mix well.
- Cook for a couple of minutes. Turn the heat off.
- Add lemon juice and ground samosa masala and mix well.
- Let it cool, then add crumbled cheese and coriander. Mix again.
- Lay each pastry and cut it into rounds using a plate. (we used an 8″ round plate)
- Slide this onto the parchment-lined baking sheet and keep it in the fridge whilst cutting the other round if the weather is quite warm outside.
- Bring out the first-round pastry, brush milk all along the edge.
- Spread samosa mixture over leaving a 1/2″ gap around the edge.
- Carefully lay another round on top of the first pastry round.
- Seal the edges by pressing with your fingers.
- Use a small round cookie cutter to make an indent in the centre.
- Cut pastry into four quadrants and each in half and half again, you’ll have 16 parts.
- Twist each part twice.
- Glaze the pastry with milk and sprinkle cumin seeds.
- Preheat the oven at the gas mark 6-7 or 400F.
- Bake tart until risen and well browned all over, 30–35 minutes. (keep an eye on after 20 minutes)
- Serve immediately.
Air Fryer Method
- Preheat the Air Fryer to 180 C
- Once prompted, carefully add the tart to the basket.
- Air-fry for 5-7 minutes. Try 5 minutes for the first batch to see how your tart has cooked and adjust by a few minutes if necessary.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
