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.

5 from 4 votes

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Course: Main Course

Cuisine: Gujarati, Indian

Diet: Gluten Free, Hindu, Vegan, Vegetarian

Keyword: 20 mins Easy Recipe

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 372kcal

Author: Aayushi Patel

Equipment

Heavy Bottom Pot

Ingredients

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

Instructions

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.

Notes

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.

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