Ringan Bateta nu shaak (Aubergine or Eggplant & Potato Curry) is a delicacy in a Gujarati household and in almost every traditional Gujarati function. It is my husbands favourite and a wonderful comfort food for him after a long day at work.
The potatoes and aubergines are chopped slightly larger in size to maintain shape in the slightly mushy tomato gravy. However, it can be made dry where no tomatoes are added. This recipe is inspired from my mum and is made in a slightly mushy gravy.
Ringan Bateta Nu Shak (Aubergine and Potato Curry)
1 medium aubergine
1 large potato
2-3 fresh tomatoes or 1 tablespoon canned tomatoes
1 teaspoon mustard seeds
pinch of asafetida
1/2 teaspoon turmeric powder
1 teaspoon red chilli powder or to taste
1 teaspoon cumin and coriander powder
1/2 teaspoon garam masala powder
salt to taste
2-5g jaggery or to taste (I suggest you start with a small quantity first and then add if required) (optional)
5-10g finely chopped coriander
Water about 1/4 cup or as needed
Chop aubergine, potatoes and tomatoes. Wash thoroughly.
Heat up the oil in a pan at medium heat and add mustard seeds, allowing them to crackle for a few seconds. Then add asafetida.
Allowing tomatoes to soften and combine well with mustard seeds.
Once tomatoes have softened, add potatoes and aubergine. Mix well.
Add turmeric, red chilli powder, cumin and coriander power, garam masala and salt.
Combine spices well with the potatoes and aubergine and add water and jaggery if using. Stir and allow to simmer at a medium heat until potatoes are soft when pressed. Stir occasionally.
Enjoy with khichdi, kadhi, puris or rotli..