Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, ringan batata nu shaak/brinjal potato curry. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Ringan Batata Nu Shaak/Brinjal Potato Curry is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Ringan Batata Nu Shaak/Brinjal Potato Curry is something that I have loved my entire life. They’re fine and they look wonderful.
Ringan Batata Nu Shaak is a curry made with eggplant/aubergine/brinjal and potato. I have shared with you the pressure cooker method but you can also cook directly in the pan. Cover the pan with a lid after adding brinjal and potato and cook on medium heat, stirring in between till brinjal and.
To begin with this recipe, we have to prepare a few ingredients. You can have ringan batata nu shaak/brinjal potato curry using 19 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Ringan Batata Nu Shaak/Brinjal Potato Curry:
- Get 1 Big brinjal Big washed and cut into cubes
- Prepare 1 Big potato washed, peeled and cut into cubes
- Prepare 1 tbsp oil
- Prepare 1/4 tsp asafoetida hing
- Make ready 1/2 tsp turmeric powder haldi
- Prepare 1/2 tsp mustard seeds rai
- Get 1/4 cup water
- Prepare salt as per taste
- Prepare For masala
- Prepare 2 tbsp groundnut powder
- Take 2 tbsp dessicated coconut
- Make ready 1 tbsp coriander cumin powder dhania jeera powder
- Get 1 tsp red chilli powder or as per taste
- Take 1/2 tbsp sugar
- Prepare 1 tsp sesame seeds
- Make ready 1/2 tsp garam masala
- Make ready 2 tbsp coariander washed and chopped finely
- Take 2 tsp dried curry leaves or 10 curry leaves chopped
- Make ready salt as per taste
It is one of the easiest and most convenient recipes for a quick supper. However this doesn't mean that the taste is compromised on. Aubergines or eggplants are a favourite in my family. 'Shaak' essentially a vegetarian dish that can made with potato (bateta nu shaak) or even fenugreek leaves (methi nu shaak). I am sharing a really simple recipe for a Aubergine and potato curry also known as 'Ringan batata nu shaak'.
Instructions to make Ringan Batata Nu Shaak/Brinjal Potato Curry:
- Heat oil in a pressure cooker pan. Add mustard seeds, turmeric powder and asafoetida. Add the chopped brinjals(eggplant/aubergine) and potato.
- Mix and add salt as per taste. Mix well. Add water and cover the lid with a whistle and pressure cook for 2 whistles on high and one whistle on low heat.
- In the meantime prepare the masala. In a plate or bowl add groundnut powder, desiccated coconut, sesame seeds, red chilli powder, coriander-cumin powder, garam masala, sugar, and a little salt.
- Add chopped coriander and curry leaves. (i have used dried curry leaves). Mix well.
- Open the lid after the pressure cooker has cooled down. Add the prepared masala and mix gently. (My husband likes the brinjal to be mushy and hence I have pressure cooked more than the time specified).
- Simmer for 4-5 minutes till the masala is absorbed. The ringan batata nu shaak is ready.
- Serve ringan batata nu shaak hot with roti, dhebra, paratha, rotla, puri, thepla, rice and dal, masala khichdi and kadhi.
Using mustard seeds is typical from this region of India and so is. Take a bowl with the cut eggplant and potato pieces. Into that add the tomatoes and green peas. Potatoes and Brinjals are a classic combination cooked in everyday spices and a rich tomato puree. Potatoes get paired with many vegetables like brinjal making it one of the staple ingredients in Gujarati cuisine.
So that’s going to wrap this up for this exceptional food ringan batata nu shaak/brinjal potato curry recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
