Aloo Baigan is a quintessential Indian Curries that every part of the country enjoys in its own special way. It is a humble curry, that can be served to your guests when cooked well. A well-made traditional curry like Ringan batata is best enjoyed with puris and khichdi.
This aubergine and potato curry is a famous Vegan curry made in Pakistan and India. This curry is made differently, throughout India. And today, I am sharing the Gujarati version of this simple curry.
What is Ringan Bateta Nu Shaak?
Ringan Bateta nu Shaak literally translates to Aubergines and Potato Curry. It is cooked in Indian ground spices in a garlicky tomato sauce. The tartness from the tomatoes and the earthy flavor of garlic makes this uber delicious. A little bit of sugar is added to balance the flavors, but the curry is not sweet in taste.
Click to check out one more recipe for Eggplant and Potato curry here from the blog, Aakha Ringan Bateta Nu Shaak.
Here is Why You Should Make This Curry
- Potatoes and Aubergines are a match made in heaven. The juicy aubergines add gorgeous smoky caramelized flavors to the Potatoes, making this curry absolutely delicious.
- It is a simple, easy, and approachable recipe for beginners. You just can't screw this up.
- This curry is naturally Vegan and Gluten-Free.
Ingredients to Make This Curry
- Oil - Traditionally, Peanut oil is used to make this ringan bateta nu shaak. Peanut oil is used for it's natural nutty and earthy flavor. If you don't have peanut oil, you can use mustard oil, or any other oil of your choice.
- Aromatics - Garlic is used as the prime aromatic for this curry. The garlic adds to the smoky earthy flavors of the curry. A few curry leaves are added for the floral flavors.
- Spices - This curry uses mustard seeds and cumin seeds in tempering. And ground spices like turmeric, coriander powder, and red chili powder are added to add the flavors to this curry.
- Vegetables - Aubergines, Potatoes, and Tomatoes are used to make this curry.
- Garnishes - Freshly chopped cilantro is added to make this curry look light and delicious.
Expert Tips to Make This Curry
- Use fresh plum tomatoes to make this curry.
- Pound garlic in a mortar pastel, trust me it makes a lot of difference
- Sear the eggplants in oil and keep them aside if you are making this for guests. The seared eggplants hold their shape in the curry for a longer time.
- Let the curry simmer slowly for the eggplants and potatoes to absorb all the luscious flavors.
- Mash a few pieces of potatoes if you want the curry to have a thicker consistency.
- Garnish with fresh cilantro. The cilantro brings a beautiful pop of color to the dish, making it more appetizing.
More Indian Recipes You Might Like
Ringan Bateta Nu Shaak
- Heavy Bottom Pot
- 3 tbsp Peanut Oil
- 1 Tsp Mustard Seeds
- 1 Tsp Cumin Seeds
- 1/4 Tsp Gluten-Free Asafetida Optional
- 5-6 Curry Leaves Optional
- 1.5 Tbsp Minced Garlic 8-10 garlic cloves minced
- 3 Medium Potatoes
- 5-6 Aubergines
- 1 large Tomato
- 1/2 Tsp Red Chili Powder
- 1 Tsp Kashmiri Red Chili Powder For Color
- 1 Tsp Coriander Powder
- 1/4 Tsp Turmeric
- 1 Tsp Salt
- 1 Tsp Sugar Optional
- 3 Cups Hot Water
- 1 Tbsp Cilantro
Prep The Vegetables and Aromatics
- Add cold water in a mixing bowl.
- Wash and Cut the Aubergines length wise into six segments. Add the aubergines to water as you cut, because they oxidize very fast.
- Next wash the potatoes and cut them into cubes. You can keep the skin or remove the skin of the potatoes. It is upto your prefrence.
- Pound the garlic using a mortar pastel, or food processor. You can the garlic to be minced and not paste. We will be adding garlic directly to the oil. The minced garlic doesn't burn as the paste does so please be careful.
- Chop the tomatoes in small dices and keep them aside.
Cook the Curry
- Place a heavy bottom pot on medium flame.
- Add oil and let it heat up.
- Once hot add mustard seeds, cumin seeds and pinch of gluten-free asafetida.
- Add curry leaves and let everything splutter.
- Turn the flame medium low now, and add the minced garlic and kashmiri red chili powder. Cook it for 30 secs.
- And add aubergines, potatoes and tomatoes. Add the ground spices now. In goes turmeric, coriander powder, red chili powder and salt.
- Give everything a good mix and let it cook for a minute.
- Add 3 cups of hot water and mix again.
- Bring the stove flame to medium and cover.
- Let the Curry simmer for good 15 mins
- Check for the Potatoes and aubergines if they have cooked.
- Once done add sugar. Mix well.
- Add fresh cilantro and serve with puris, phulkas, jeera rice or khichdi.
- If you are making this curry for guests, sear the eggplants in oil first and keep them aside. Add them once the potatoes are cooked. They hold up their shape better this way.
- This curry is naturally vegan.
- You can add gluten-free asafetida or skip it to make this curry gluten-free.
- You can add 1/2 Tsp garam masala in the end to make this curry restaurant style.
- You can skip adding aubergines, to make my simple potato curry.