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Ringan Bateta nu Shaak

ByBhavna

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.

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Ringan Bateta nu Shaak

Author: Bhavna

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.

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