Ringan Bateta nu shaak (Eggplant or bringle & Potato Curry- Aloo Baigan)is a delicacy in a Gujarati household and in almost every traditional Gujarati function. The potatoes are simmered in spicy eggplant & tomato gravy. It is served with Khichdi, Kadhi, Roti or Puris.
1 Big eggplant(Here in the USA it is Jumbo size eggplant)-Baingan or Ringan
1 Big potato (Aloo or Bateta)
1 Big Tomato(Tamatar)
3 tbsp oil
3 Whole red Dry chilis (Lal Mirch)if available
1/2 tbsp Mustard seeds(Rai)
A pinch of Asafoetida
1/2 tsp Turmeric powder(Haldi)
Red chili powder to taste
1 tbsp Ginger paste(Adrak)
1 tsp Garlic paste(Lahsan)
Green chili paste to taste
1 tbsp Coriander & Cumin powder(Dhaniya & Jeera)
11/2 tbsp Brown sugar or 1 tbsp Jaggery(gud)
Finley Chopped Cilantro(Dhaniya)
Water about 1/2 cup or as needed.
Salt to taste
Chop eggplant, potato and tomato.
Heat up the oil in a heavy bottomed pot on medium heat.
Add whole dry red chilis. Add mustard seeds and let it splutter.
Add asafoetida, turmeric powder, red chili powder, Ginger, garlic, and green chili.
Add tomato and cook till tender. Add salt.
When tomato is cooked, add eggplant and potato. I also add Dhaniya while cooking and leave some to garnish on top.
Add coriander and cumin powder.
Cook for about 8-10min or till potato is completely cooked.
If using pressure cooker, hear about 3 whistles.
When everything is cooked evenly, add sugar.
Garnish with Corinader leaves.
Enjoy with Khichdi or Roti.
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