Ringan Bateta nu Shaak

Bhavesh
Jun 5
2 min read

If you're Gujarati you've definitely had Ringan Bateta nu Shaak which is a curry made from Aubergine and Potatoes. I'm going to share the recipe I've been eating growing up with the addition of peas which adds a lovely sweetness to the dish. Here's how to make it!

Gujarati ringan bateta nu shaak aubergine and potato pea curry vegan indian recipe

Ingredients: 2-3 Chinese Aubergine, or 1 regular eggplant

1 medium potato

1 medium tomato

1/2 cup peas

3-4 tbsp oil

1/2 tsp mustard seeds

1/4 tsp cumin seeds

1/4 tsp asafoetida

1 tsp leelo masala (green chilli, ginger, garlic)

1 tsp red chilli powder

1 tsp turmeric powder

2 tsp dhana jeeru (coriander cumin powderm mix)

Salt to taste

1/2 tsp garam masala

Water (optional)

Method

You want to first get your vegetables ready. Wash and dice your aubergine and potatoes into 1 1/2 inch pieces and place these in cold water to stop them from browning. Also wash and slice your tomato. In a pan add the oil and allow this to get hot.

Once the oil is hot add in the mustard seeds and once they have nearly stopped spluttering add in the cumin seeds and asafoetida. Allow the cumin seeds to brown and the asafoetida to colour.

Once the cumin seeds have browned and the asafoetida has changed a little in colour (do not burn it). Add in the diced aubergine and potatoes along with the peas.

Now it is also time to add in the spices. Add in the red chilli powder, tumeric powder, dhana jeeru, leelo masalo and salt. Mix everything up until fully combined.

Allow this to cook on a medium heat with the lid on. Stir occasionally. Because of the amount of oil I have used I did not add any water. However if you use less oil you may need some water to help cook the vegetables. Also add water if you want a runnier curry. After around 5 minutes add in the sliced tomatoes and mix throughly.

Add this stage the aubergine and potatoes will still not be fulled cooked. Again cook with the lid on stirring occasionally. Once the aubergine and potatoes are soft and you can see the oil separating from the dish add in some garam masala and mix.