Ringan Bataka Nu Shaak: Aloo Baingan Curry Recipe
35 minutes
1304 reads
About Ringan Bataka Nu Shaak: Aloo Baingan Curry Recipe
Indulge in the vibrant flavors of Ringan Bataka Nu Shaak, a simple yet flavorful Gujarati-style potato and eggplant curry. This comforting dish, also known as Aloo Baingan Curry, is a staple in many Gujarati households, perfect for a weeknight meal.The recipe features tender potatoes and eggplants simmered in a fragrant blend of spices, creating a harmonious balance of taste and texture. Served hot with roti or rice, it's a guaranteed crowd-pleaser.This easy-to-follow recipe breaks down the cooking process step by step, ensuring a delicious outcome every time, even for beginner cooks. Get ready to experience the authentic taste of Gujarat!
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Recipe Time & More
Prep10 minutes
Cook25 minutes
Total35 minutes
Ingredients
Vegetables
Spices & Seasoning
- 1/2 tsp Turmeric Powder
- 1 tsp Chilli Powder red
- 1 tsp Coriander Powder
- Salt to taste
- 1 tsp Sugar
Other Ingredients
- 2 tbsp Oil vegetable or canola oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- Coriander for garnish
Instructions
Preparation
- Cut the eggplants and potatoes into 1-inch cubes. Slit the green chilies lengthwise. Chop the tomato into large cubes.
Tempering the Spices
- Heat oil in a kadai (wok or deep pan). Add mustard seeds and cumin seeds; let them splutter.
Sautéing Vegetables
- Add the potatoes, eggplants, and green chilies. Mix well and sauté for 2-3 minutes.
Simmering the Curry
- Add turmeric powder, red chili powder, salt, and coriander powder. Stir in the tomatoes. Add 2 cups of water. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 15 minutes, or until the potatoes are tender.
Finishing Touches
- Stir in the sugar and cook for another 2 minutes on high heat. Garnish with fresh coriander.
Serving Suggestions
- Serve hot with roti, naan, or rice.
Recipe Notes
Expert Tips for the Best Ringan Bataka Nu Shaak
- For a richer flavor, use ghee (clarified butter) instead of oil.
- Adjust the amount of red chili powder to your preferred spice level.
- Adding a pinch of asafoetida (hing) at the beginning enhances the aroma.
- If the curry becomes too thick, add a little more water to adjust the consistency.
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Recipe Nutrition
Calories: 399kcalCarbohydrates: 74gProtein: 10gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.03gSodium: 194mgPotassium: 2165mgFiber: 22gSugar: 23gVitamin A: 932IUVitamin C: 66mgCalcium: 98mgIron: 4mg
Priya Iyer(Anitha)
Articles: 50
4 Comments
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This looks so appealing! Thanks for sharing.
This looks so tasty! Thank you.
This looks delightful! Thanks for the recipe.
Looks so delectable! Thanks for posting.