Aakha Ringan Bateta Nu Shaak

Aakha Ringan Bateta nu Shak is a deliciously rich concoction of a tomato based curry, flavored delicately with garlic, peanuts and roasted gram flour. This curry is spiced with daily Indian ground spices with notes of cinnamon and clove powder.

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Course: Main Course

Cuisine: Gujarati, Indian, Kathiyawadi

Keyword: Gujarati Shaak, Indian Curries, Vegan Recipes, Vegetarian Recipes

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: People

Calories: 346kcal

Author: Aayushi Patel

Ingredients

5-7 Small Eggplants
10-12 Baby Potatoes
5 Tbsp Crushed Peanuts (Roast the peanuts and pulse them in a grinder until powdered)
3 Tbsp Roasted Besan In a pan, add besan, roast it until you smell the nuttiness of the besan
2 Tbsp Minced Garlic
4 Medium Tomatoes Cut the tomatoes, add them to the blender. Pulse it until pureed.
1/2 Cup Oil To fry Eggplants and Potatoes
2 Dried Red Chilies
1 Bay Leaf
1 Small Cinnamon Stick
2 Tsp Cumin Seeds
2 Tbsp White Sesame Seeds
Pinch of Asafetida
1/4 Tsp Turmeric
2 Tsp Kashmiri Red Chili Powder
1 Tsp Garam Masala
2 Tbsp Jaggery Powder any sweetner of your choice
1 Tsp Cumin Coriander Powder (Dhanajeeru)
1/2 Tsp Cinnamon and Clove Powder
1/4 Tsp Black Pepper Powder
1+1/2 Cup Hot Water
1/2 Cup Cilantro Finely Chopped to add in the curry and for garnishing.

Instructions

Prep the vegetables, peanuts and roasted besan.
Wash and Rinse the eggplants and potatoes. Now make a cut in the eggplant from the center, but still keep it as a whole. I suggest to buy small Indian Aubergines/ Ravaiya. Add them to Cold water. Next Cut the baby Potatoes into two halves. Add the potatoes to the water as well.
Steam the potatoes and aubergines using a steamer basket until fork tender.
Add roasted peanuts to a mixer jar. Crush them into powder form. In a pan, roast the besan until it smells nutty and keep it aside. If you want to skip this step, you can also use plain sev and crush it into powdered form.
Pulse the tomatoes into puree and keep it aside
Now in a heavy bottom pan add oil. Let it heat up.. Once the oil is hot add the eggplants. fry them until they are slightly golden. Once done, keep them on the side.
Now add the potatoes. Let them fry until golden. Keep them aside.
Now remove about 3 tbsp's oil and keep it aside. You can reuse this oil to make/ toast parathas or bhakris.
Turn the stove on low flame. Add a small cinnamon stick, bay leaf, dried red chilies, cumin seeds, sesame seeds and pinch of asafetida.
Once they splutter, add minced garlic and tomato puree. Next add in the spices as listed in the ingredient list above. Let it cook until the oil separates
Add the peanut powder and roasted gram flour. Mix it well and let it cook.Add hot water and bring a curry to simmer.
Next, add in handful of chopped cilantro, and fried eggplants and potatoes. Mix everything in the masala. Cover and let the curry simmer on medium low flame for about 7 m-10 mins. Garnish it with lot of chopped cilantro.

Notes

To make a simple Pressure cooker/ Instant Pot version, skip frying the potatoes and eggplants. Directly, start by tempering and cooking the spices and add eggplants and potatoes in the end. Once the curry comes to a light simmer, close the lid, pressure cook it for 3 whistles. For Instant Pot Pressure Cook on high for 2 mins.
While Frying if the Oil splatters everywhere, use a splatter guard, if not just add a little bit of salt in the oil. The oil won't splutter.
Adjust the thickness of the curry depending on what you are serving it with. Let the curry have a thicker consistency if serving with any Indian Breads. If serving with rice, let the curry be a little runnier.
Add hot water in the curry, as you don't want to make the process of cooking slower and change the temperature of the pot you are cooking the curry in. The spices tastes better if the temperature of cooking them is not changed

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