Ringan Bateta nu Shaak
(Here in the USA it is Jumbo size eggplant)-Baingan or Ringan
(Aloo or Bateta)
Whole red Dry chilis
(Lal Mirch)if available
A pinch of Asafoetida
Red chili powder to taste
Green chili paste to taste
Coriander & Cumin powder
(Dhaniya & Jeera)
Brown sugar or 1 tbsp Jaggery
Finley Chopped Cilantro
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.