BhavnaRingan 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.
Ringan Bateta nu Shaak
Ingredients
- 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
- ½ tbsp Mustard seeds (Rai)
- A pinch of Asafoetida
- ½ 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
Instructions
- 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.
