Ringan Bataka Nu Shak

Description

A primary vegetarian state in the west of India, with an abundance of pulses, grains and vegetables, it’s no surprise that eating a Gujarati thali can remind you of how fantastic Indian vegetarian cooking really is. Everyday cooking in most gujarati households is simple yet full of flavour and so good for you. Sharing a really simple recipe for a Aubergine and potato curry also known as ‘Ringan batata nu shaak’.Desi Gabbar gets you the recipe for traditional Indian food which will make you feel it is simple and easy to make. Here you go !
  • PreTime 00 h 15 m
  • CookTime 00 h 25 m
  • Serving 4Persons

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Ingredients & Method

Ingredients

  • Potatoes medium size - 300 grm or 7-8
  • Potatoes medium size - 150 grm or 3
  • Oil - 6 tbsp
  • Bay leaf – 1 nos
  • Cumin seeds - 1 tsp
  • Cinnamon - 1 inch
  • Dry Red Chilli – 2 nos
  • Ginger garlic paste - 1 tbsp
  • Green Chilli Paste - 2
  • Hot water – 1 cup
  • Turmeric powder - ½ tsp
  • Kashmiri red chilli powder - 1.5 tbsp
  • Coriander powder - 1 tbsp
  • Cumin powder - 1 tsp
  • Medium size tomato puree – 2 nos
  • Crushed peanuts - 3 tbsp
  • White sesame - 3 tbsp
  • Papdi gathiya - 2 tbsp
  • Garam masala - ½ tsp
  • Jaggery - 1 tbsp
  • Lemon juice - 1 tsp
  • Some Cilantro leaves

Method

  • Cut brinjal (rigan) into two halves and make slits on its inner part.
  • Now sprinkle turmeric powder, salt, and Kashmiri red chilli powder on it. Rub masala to brinjals. Keep it aside.
  • Then remove the skin of the potatoes and prick it with a fork. Keep it aside.
  • Now heat oil in a pan, add brinjals and fry them on medium flame till it is cooked 90%.
  • Also, fry potatoes on medium flame till they become slightly golden brown coating on its sides and become soft. Then keep it aside.
  • Then add 2 oil in a pan, add cumin seeds, bay leaf, dry red chilli, and cinnamon. Sauté for a minute.
  • Add ginger-garlic paste and green chilli paste. Sauté for few seconds.
  • Take water in a bowl, add turmeric powder, red chilli powder, coriander powder, and cumin powder. Mix well. Cook till oil separates from the sides of the masala.
  • Add tomato puree and salt. Cover and cook till oil separates from its sides.
  • Meanwhile in a mortal-pestal, add peanuts, white sesame seeds, and papadi gathiya. Grind it into a coarse powder.
  • Add masala into the gravy and cook till oil separates from its sides.
  • Now add 1 cup of hot water and bring it to a boil.
  • Then add fried brinjal, potatoes and mix well. Cover and cook for 5 minutes.
  • Now add garam masala, lemon juice, cilantro leaves, and jaggery. Mix well.
  • Serve with poori or paratha.
  • *Yummy tips to enjoy Crispy Sabudana Vada: Ringan Bataka Nu Shak is healthy and and served with roti, bhakri, thepla, puri, rice and dal, khichdi and kadhi.
  • #keepitsimple recipes by Desi Gabbar

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Ringan Bataka Nu Shak

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