Bateta Ringad Nu Shaak
Recipe: Bateta Ringad Nu Shaak
Bateta Ringad Nu Shaak is a basic, popular, easy to make potato and aubergine curry. This Gujarati style curry, sabji or shaak is usually prepared as a side dish to khichdi and kadhi. Or when made with a bit more sauce or gravy it can be easily enjoyed with some rotli or paratha. With simple spices, bateta ringad nu shaak cooks pretty fast in a saucepan or the pressure cooker. I like to prepare it in the pressure cooker as we like the eggplants to become a bit mushy. Bateta is the Gujarati word for potatoes and ringad is eggplant, aubergine or brinjal.
More About Bateta Ringad Nu Shaak
The ratio of potatoes and ringad varies from family to family. By volume I try to take both equal. I prefer to prepare this shaak or curry without any onion or garlic. Less spices and you get the actual taste of the potatoes and aubergines. When it comes to chopping both, try and cut them in almost the same size. If you don’t want the brinjals to become mushy then it is best to cook them in a saucepan over the stove. When it comes to potatoes, do I leave the skin or remove it? Well, it all depends. If I am making this shaak in India or Kenya, I definitely remove the skin as the potatoes tend to have too much mud on them. Even scrubbing doesn’t remove all the soil. However, when I make this curry in Canada or UK, I don’t remove the skin of the young potatoes. I like using Yukon Potatoes, White or Yellow ones. The skin is thin and therefore you don’t need to peel it off.
Sharing Bateta Ringad Nu Shaak Recipe With 2026 Alphabet Challenge Group
We are into the 3rd year of this Alphabet Challenge Group, initiated by Wendy. It has helped to me try out new recipes, some I have redone really old recipes and then creating a theme within a theme has helped to focus. Last year was A-Z salads and this year I will endeavour to share Indian Curries which we call Sabjis, Shaak, Dals. So the second letter is B and I am sharing Bateta Ringad Nu Shaak, Gujarati style.
Redoing an old post. This recipe was first posted on 28/05/2013. Updated the photos and the recipe includes how to make the shaak in a pressure cooker.
B is Bateta which is the Gujarati word for potatoes. If ringad is translated into English then it is B for brinjal.
What Is A Curry?
While in India as per se we don’t use the term curry, it becomes easier to explain what the dish is all about. The word curry comes from the Tamil word kari, which means sauce. During colonization, the British anglicized it to curry. So for the rest of the world curry is any dish with has a sauce or gravy with spices and fresh herbs. It is such a broad term which includes sauce/gravy spiced up dishes from Middle East, South Asia to the South East ones. It also refers to the cooking style. Curries are generally served as a main meal with some flatbread, rice or noodles.
If you happen to visit a Gujarati Restaurant, which generally serve vegetarian food and you come across the word Shaak on the menu, it simply means a curry with gravy or without gravy.
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Ingredients Required For Bateta Ringad Nu Shaak
Potatoes
Any potatoes you get, red or white. If the potatoes have a thin skin then you don’t need to peel them. However, I prefer to peel them if they are covered with too much mud or soil. Cut the potatoes into chunks. Leave the chopped potatoes in some water till you are ready to cook them. This prevents them from turning black. I took about 250g of potatoes.
Eggplant
Use any type of eggplant, aubergine or brinjal. I sometimes use the long ones or the globe type. It all depends on which ones I get. Trim the stem and stalks off. Cut the eggplant into chunks. Leave them in some water till required to prevent them from turning brown. I have used about 300g.
Oil
Any oil of your choice. I have used sunflower oil.
Tomato Puree
Can use freshly pureed tomatoes, canned tomatoes or passata.
Fenugreek Seeds
Methi dana, we need some for the tempering. It adds a nutty, sweetish flavour. A few seeds go a long way.
Mustard Seeds
Rai or sarson ke dane. We need some for tempering or vaghar.
Cumin Seeds
Jeera, jiru. Add some for the earthy flavour.
Salt
Add according to your taste. Use normal table salt or Pink Salt.
Asafoetida
Also known as hing, heeng. Adds an umami flavour. If you want a gluten free shaak then omit asafoetida powder as it contains some wheat flour.
Green Chillis
Sliced or minced. Add according to your taste.
Fresh Ginger
Peeled and minced or grated. We need about 1 tsp.
Turmeric Powder
Add some for the colour and flavour.
Coriander Cumin Powder
An essential ingredient for Gujarati cooking. Check out the recipe here for homemade Dhana Jiru as it is called in Gujarati. Alternately can use 1 tsp coriander powder and ¼ tsp cumin powder.
Red Chilli Powder
Add according to your taste.
Jaggery
Balances the flavour. Add a small lump of jaggery or about 1 tsp powdered or grated.
Water
We need some to cook the potatoes and brinjals. Also it helps to create a thick gravy or sauce.
Fresh Coriander
Wash and chop the fresh coriander or cilantro. If the stems are tender add them to the shaak.
BATETA RINGAD NU SHAAK | GUJARATI STYLE POTATO BRINJAL CURRY
Ingredients
- 3 medium potatoes approximately 250g
- 2 medium brinjals approximately 300g
- 1 tbsp oil
- ¼ tsp fenugreek seeds
- ½ tsp mustard seeds
- 1 tsp cumin seeds
- ¼ tsp asafoetida
- ½ tsp turmeric powder
- 1 tsp ginger paste
- 2 green chilli paste sliced or minced
- 1 tsp coriander cumin powder
- 1 tsp salt
- ½ cup tomato puree
- 1 tsp red chilli powder
- 1 tsp grated jaggery or brown sugar
- 1 cup water
- 2 tbsp fresh coriander chopped
Instructions
- Make sure that the chopped potatoes and brinjals are in water till you are ready to cook. Without water both the chopped vegetables tend to turn brown very quickly.
- Heat oil in a wide pan or pressure cooker over medium heat. When it is hot, add the fenugreek seeds. Let it brown a bit.
- Add mustard, cumin seeds, asafoetida and the ginger and chilli paste. Stir fry for few seconds.
- Add turmeric powder, red chilli powder and the vegetables. Add salt and mix well.
- Add the water. Cover the pan and cook the vegetables over low heat till done.
- If using the pressure cooker, close the lid properly. Allow the shaak to cook for 1 whistle.
- Let the pressure reduce naturally before you open the lid.
- When the potatoes are cooked add tomato puree, jaggery and coriander cumin powder.
- Mix well. Allow the shaak to simmer over low heat for 4-5 minutes.
- Add the chopped fresh coriander and mix well.
- Serve bateta ringad nu shaak with khichdi, rotli or paratha.
Notes
- If you need a bit of gravy add more water. Usually about ½ -1 cup is enough.
- Remember if you are using tinned tomatoes add less salt and if the puree is acidic, you may need more sugar or jaggery.
- Don't use brinjals that have mature seeds in them. They will not cook properly.
- Add fresh chopped fenugreek instead of coriander for different flavour.
- Most of the spices are readily available at any Indian grocery store, most supermarkets or online.
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A Small Request
If you do try this recipe then please either
- add a comment below,
- send a picture to my email mayuri.ajay.patel62@gmail.com
- tag me as #mayuri_jikoni on Instagram
- or comment on Pinterest @mayuri62
3 Comments
Beena.stephy
May 28, 2013 at 5:58 pm
Good post
Mayuri's jikoni
May 29, 2013 at 9:56 am
thanks Beena.
Full Scoops
August 5, 2014 at 4:18 am
Lovely recipe! Thanks for linking it to The Veg Box event!