Ringan Batata Nu Shaak/Brinjal Potato Curry

Ringan Batata Nu Shaak is a curry made with eggplant/aubergine/brinjal and potato. It is a regular dish prepared in Gujarati household and served with roti, bhakri, thepla, puri, rice and dal. khichdi or kadhi.

Course Main Dish

Cuisine Indian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings people

Calories 282kcal

Ingredients

1 Big brinjal Big washed and cut into cubes
1 Big potato washed, peeled and cut into cubes
1 tbsp oil
1/4 tsp asafoetida hing
1/2 tsp turmeric powder haldi
1/2 tsp mustard seeds rai
1/4 cup water
salt as per taste

For masala

2 tbsp groundnut powder
2 tbsp dessicated coconut
1 tbsp coriander cumin powder dhania jeera powder
1 tsp red chili powder or as per taste
1/2 tbsp sugar
1 tsp sesame seeds
1/2 tsp garam masala
2 tbsp coariander washed and chopped finely
2 tsp dried curry leaves or 10 curry leaves chopped
salt as per taste

Instructions

Heat oil in a pressure cooker pan. Add mustard seeds, turmeric powder and asafoetida.
Add the chopped brinjals(eggplant/aubergine) and potato.
Mix and add salt as per taste.
Mix well. Add water and cover the lid with a whistle and pressure cook for 2 whistles on high and one whistle on low heat.
In the meantime prepare the masala. In a plate or bowl add groundnut powder, desiccated coconut, sesame seeds, red chili powder, coriander-cumin powder, garam masala, sugar, and a little salt.
Add chopped coriander and curry leaves. (i have used dried curry leaves).
Mix well.
Open the lid after the pressure cooker has cooled down.
Add the prepared masala and mix gently. (My husband likes the brinjal to be mushy and hence I have pressure cooked more than the time specified).
Simmer for 4-5 minutes till the masala is absorbed. The ringan batata nu shaak is ready.
Serve ringan batata nu shaak hot with roti, dhebra, paratha, rotla, puri, thepla, rice and dal, masala khichdi and kadhi.

Nutrition