Go Back Email Link

BATETA RINGAD NU SHAAK | GUJARATI STYLE POTATO BRINJAL CURRY

mayurisjikoni
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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course curry, shaak, Side Dish
Cuisine Gujarati
Servings 4

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.
Keyword aubergine potato curry, bateta ringad nu shaak, potato brinjal curry, ringad bateta nu shaak