Ringan Batata Nu Shaak or Aloo Baingan Ki Sabzi is everyday popular quick curry in Guajarati household. It is made with potatoes, baby eggplants/brinjals with regular Indian spices. It is even popular curry dish in the menu of events like weeding or traditional function or family get together. It is best served with Puri or Rotli, also with Kadhi and Khichadi. I love this shaak, it is easy and quick to cook.
Gujarati Shaak, a dish made up of several different combinations of vegetables and spices, which may be either spicy or sweet. Traditionally a Gujarati thali comprise of rotli, kadhi or dal, rice, and shaak/sabzi. Some of the dishes are stir fried, while others are boiled.
Ringan Batata Nu Shaak is also one pot curry with less preparation and taste so delicious and comforting.
Ingredients
• 4-5 Baby Eggplants or Baingan Diced
• 2-3 Medium Sized Potatoes Cubed
• 1 Tomato Chopped
• 4-5 Curry Leaves
• 1 Green Chili Chopped
• 1-2 Dry Whole Red Chilies
• 2 Tbsp Cooking Oil
• ½ Tsp Mustard Seeds
• ½ Tsp Cumin Seeds
• Pinch of Asafetida/Hing
• 1 tsp Red Chili Powder
• ½ tsp Turmeric Powder
• 1 Tsp Garam Masala
• 2 tsp Coriander-Cumin Powder
• 1 tsp salt
• 1 tsp sugar(opt.)
• ¼ Cup Chopped Coriander Leaves for Garnishing
Method
1. In a small pressure cooker add oil and heat it on medium to high flame. Once oil hot enough, then add mustard seeds, cumin seeds and hing.
2. Now, add curry leaves, whole dry red chilies, chopped green chili and sauté for a few seconds. Add chopped tomatoes and stir fry until soft little bit.
3. Add chopped baingan and potatoes, then add all the masala (red chili powder, turmeric powder, garam masala and coriander-cumin powder) over it.
4. Sprinkle salt and sugar and mix it well using spatula. Add ½ cup water, cover the lid and cook it for 7-8 mins or until 2-3 whistle.
5. Switch of the flame and let it cool down.
6. Open the lid, mix it well and garnish the curry with chopped coriander leaves and serve hot with roti or paratha and enjoy.
Tips
• Always dice big chunks of potatoes and baingan to avoid soft and mushy curry.
• Do not overcook the curry, no more than 3 whistles otherwise curry become mushy soft.
• You can also add fresh or frozen green peas.
• Skip the sugar if you don’t like the sweet taste.
• You could use jaggery instead of sugar.
• Do not add too much water.
- 4-5 Baby Eggplants or Baingan Diced
- 2-3 Medium Sized Potatoes Cubed
- 1 Tomato Chopped
- 4-5 Curry Leaves
- 1 Green Chili Chopped
- 1-2 Dry Whole Red Chilies
- 2 Tbsp Cooking Oil
- ½ Tsp Mustard Seeds
- ½ Tsp Cumin Seeds
- Pinch of Asafetida/Hing
- 1 tsp Red Chili Powder
- ½ tsp Turmeric Powder
- 1 Tsp Garam Masala
- 2 tsp Coriander-Cumin Powder
- 1 tsp salt
- 1 tsp sugar(opt.)
- ¼ Cup Chopped Coriander Leaves for Garnishing
- In a small pressor cooker add oil and heat it on medium to high flame. Once oil hot enough, then add mustard seeds, cumin seeds and hing.
- Now, add curry leaves, whole dry red chilies, chopped green chili and sauté for a few seconds. Add chopped tomatoes and stir fry until soft little bit.
- Add chopped baingan and potatoes, then add all the masala (red chili powder, turmeric powder, garam masala and coriander-cumin powder) over it.
- Sprinkle salt and sugar and mix it well using spatula. Add ½ cup water, cover the lid and cook it for 7-8 mins or until 2-3 whistle.
- Switch of the flame and let it cool down.
- Open the lid, mix it well and garnish the curry with chopped coriander leaves and serve hot with roti or paratha and enjoy.
Do not overcook the curry, no more than 3 whistles otherwise curry become mushy soft.
You can also add fresh or frozen green peas.
Skip the sugar if you don’t like the sweet taste.
You could use jaggery instead of sugar.
Do not add too much water.
