Ringan Bateta Nu Shaak

This homely and wholesome Ringan Bateta nu Shaak or eggplant potato curry is cooked in tomato and garlic gravy. We love making this in our pressure cooker or Instant Pot for a quick yet delicious mid-week meal.

Ringan Bateta Nu Shaak in Pressure Cooker

This Kathiyawadi Gujarati Shaak is not the traditional recipe for Gujarati Ringan Bateta nu Saak . In traditional Gujarat i Ringna Bateta , no garlic-onion is used and the gravy will have sugar or jaggery.

This was actually the first curry that my Mum taught me how to make. I made this a couple of times back to back to get the grasp of using Indian spices.

My Mum told me that my Grandma would make this curry using this method and it ultimately became one of her favourite meals growing up.

Why this recipe is a keeper

Vegan and Vegetarian Curry

30 minutes recipe

Make-ahead recipe

Easy to find ingredients and budget friendly

Perfect for curry nights

The gravy

Rasawala Ringan Bateta Nu Shaak – the gravy or sauce of this curry is the without a doubt the highlight of this recipe. It’s the kind of finger-licking gravy that makes you go back for seconds and thirds!

For this dish, we want a rich gravy that is not too thick because we want it to be served alongside breads such as chapatti or rotla and khichdi.

However, a too-thin gravy will dilute the flavour so getting the correct consistency is key when making this!

The gravy is flavoured with a tempering of mustard seeds, plum tomato, garlic, green chilli and ginger. All ingredients play their vital role in the taste so it is worth trying out this combination.

A little patience to ensure that the tomatoes are well cooked will reward you with a luscious curry.

Which aubergine to use?

In the market so many varieties of aubergine or eggplants are available. Usually big and fat ones are known as aubergine.

Medium round ones are known as Kenya aubergine or Bhutta in India.

There are also long eggplants available in Asian supermarkets, they are called Chinese or Japanese eggplant. These are also available in India too.

Very small purple or green eggplants are known as a Raviya, mostly green ones are from Thailand.

For this recipe, we use either big aubergine or Medium rounds ones.

Ingredients for Eggplant Potato Shaak

(full recipe and measurements are in the recipe card below)

1. Potatoes also known as Bateta or Batata in Gujarati.

2. Aubergines or Eggplants known as Ringan or Ringna.

3. Tomatoes – we like to use peeled plum tomatoes from a tin that have been crushed. You can also use tomato puree. Or, use fresh tomatoes but the flavour will taste a bit different and you will not get a deeper red gravy. However, all options still have wonderful flavours.

4. Garlic – use fresh garlic if possible but jarred can work too. Skip it if you don’t eat or makign it for a religious occasions.

5. Ginger – I have used fresh, but frozen or jarred works fine too.

6. Green chilli – gives a fresh heat

7. Spices – red chilli powder, turmeric, ground cumin and coriander and garam masala

8. Mustard seeds

9. Salt

10. Oil – we use olive oil and sometimes sunflower.

Optional

Add curry leaves, cloves, small cinnamon stick, and dried red chili in the vaghar with the mustard seeds and hing.

Throw small pinch of sugar or jaggery for a traditional shaak.

For a special occasions add some crushed roasted peanuts and dried coconut when adding the spices.

What to serve with Aubergine and Potato Curry

This rustic curry pairs great with Bajri na Rotla (gluten-free millet flour flatbread) and Sev Tameta Nu Shaak on the side.

An alternative is also Round and Soft Gujarati Rotlis and Khichdi

Green chutney or Gujarati Garlic Chutney tastes great on the side.

Pickles such as Aam Chunda , Turmeric Pickle (zero oil fresh turmeric pickle) and instant Carrot Pickle goes so well with this aloo baigan.

and Masala Chaas is a must on the table whenever this curry is on the menu 🙂

Complete the meal by adding a one or two Indian sweet to complete the Gujarati Thali . My favourites are Sukhdi , and Fada Lapsi , both are easy traditional Gujarati sweet. In summer enjoy the meal with a bowl of Greek Yogurt Shrikhand

Pressure Cooker/Stovetop Method

The detailed method is given in the recipe card below.

How to make Rasa Valu Ringan Bateta nu Saak

Heat oil in an Instant pot, regular pressure cooker or normal pan.

Add mustard seeds and hing (asafoetida)

Add tomato, garlic, ginger and green chilli (we blend everything in a blender). Then add spices and salt.

Saute the masala for a couple of minutes or until the raw smell of tomatoes and spices go away and masala leaves oil on the surface.

If using an Instant pot close the lid and LOW PRESSURE for 1 minute and quick pressure release.

If using a regular (Indian) pressure cooker close the lid and cook till 1 whistle, let the cooker cooled down naturally.

Making in the pan over the stovetop will take almost 15-20 minutes to cook. Cover the pan with the lid and let the curry cook on medium heat.

Keep checking every few minutes to check the level of the water, if needed add little water.

Once done garnish it with the coriander/cilantro.

Other aubergine recipes too

1. Aubergine Parmigiana

2. Baingan Bhatinda Masala

3. Bulgur & Buckwheat Stuffed Aubergine

4. Valor Ringana Nu Saak

5. Gujarati Bharela Raviya (Stuffed baby eggplants)

RINGAN BATETA NU SHAAK

Equipment

• Instant pot/Regular pressure cooker/Pan
• Spoon

Ingredients

• 1 big aubergine or eggplant 500g cut into pieces
• 3 medium potatoes 300g peeled and cut into pieces
• 2 medium tomatoes or 1/2 can of canned tomatoes
• 3 cloves garlic
• 2 green chillies
• 1 inch fresh ginger
• 3 tablespoon oil
• 1 teaspoon mustard seeds
• small pinch asafoetida
• 1 teaspoon turmeric powder
• 2 teaspoonsp red chilli powder
• ¼ teaspoon garam masala
• 3 teaspoon ground coriander and cumin
• 1 tablespoon salt or per taste
• 3 tablespoon coriander /cilantro freshly chopped

Instructions

Instant Pot

• In a blender blend 2 medium tomatoes , 3 cloves garlic , 2 green chillies , 1 inch fresh ginger until soft puree.
• Heat Instant pot’s inner pot using a saute function.
• Add 3 tablespoon oil and let it heat.
• Add 1 teaspoon mustard seeds and small pinch asafoetida
• Once they crackle add pureed tomato mix, 1 teaspoon turmeric powder , 2 teaspoonsp red chilli powder , 1/4 teaspoon garam masala , 3 teaspoon ground coriander and cumin and 1 tablespoon salt , saute for a few minutes or until oil appears on the surface.
• Add chopped 1 big aubergine and 3 medium potatoes pieces and mix well.
• Add 1/4 cup water.
• Cancel the saute mode.
• Close the lid and choose LOW PRESSURE for 1 minute, keep the sealing valve in the sealing position.
• Once done quick release the pressure.
• Gently mix the curry and add 3 tablespoon coriander
• Serve hot.

Indian Pressure Cooker method

• Heat oil in a pressure cooker, add mustard seeds and hing.
• Add crushed tomato, ginger-garlic and green chillies.
• Add red chilli, turmeric, dhanajeera and garam masala powder and salt.
• Cook till oil is visible on the surface.
• Now add diced potatoes and eggplant.
• Mix well and add less than one cup of water (this may need to be changed depending on the water content of the aubergine).
• Cover with lid and let cook till potatoes are well cooked but not mashed or to one whistle of the pressure cooker.
• There should be nice and thick gravy from the tomatoes.
• Turn off the heat, and garnish with the coriander.

Stovetop in a Pan

• Heat oil in a pan or kadai pan.
• Add mustard seeds and hing.
• Add pureed tomato, green chilli, ginger and garlic.
• Then add spices and salt.
• Let masala cook for about 2-3 minutes.
• Add the cut potatoes and 2 cups of water.
• Cover with the lid and cook for about 5 minutes, until the potatoes are partially cooked.
• Add the aubergine pieces, mix.
• Cover again and cook for another 12 to 15 minutes, until the aubergine and potatoes are cooked well enough.
• Make sure to stir every 3-5 minutes and check the level of water, if needed add a few spoons.
• Turn off the heat and garnish the curry with coriander/ cilantro.

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

RINGAN BATETA NU SHAAK

Equipment

• Instant pot/Regular pressure cooker/Pan
• Spoon

Ingredients

• 1 big aubergine or eggplant 500g cut into pieces
• 3 medium potatoes 300g peeled and cut into pieces
• 2 medium tomatoes or 1/2 can of canned tomatoes
• 3 cloves garlic
• 2 green chillies
• 1 inch fresh ginger
• 3 tablespoon oil
• 1 teaspoon mustard seeds
• small pinch asafoetida
• 1 teaspoon turmeric powder
• 2 teaspoonsp red chilli powder
• ¼ teaspoon garam masala
• 3 teaspoon ground coriander and cumin
• 1 tablespoon salt or per taste
• 3 tablespoon coriander /cilantro freshly chopped

Instructions

Instant Pot

• In a blender blend 2 medium tomatoes , 3 cloves garlic , 2 green chillies , 1 inch fresh ginger until soft puree.
• Heat Instant pot’s inner pot using a saute function.
• Add 3 tablespoon oil and let it heat.
• Add 1 teaspoon mustard seeds and small pinch asafoetida
• Once they crackle add pureed tomato mix, 1 teaspoon turmeric powder , 2 teaspoonsp red chilli powder , 1/4 teaspoon garam masala , 3 teaspoon ground coriander and cumin and 1 tablespoon salt , saute for a few minutes or until oil appears on the surface.
• Add chopped 1 big aubergine and 3 medium potatoes pieces and mix well.
• Add 1/4 cup water.
• Cancel the saute mode.
• Close the lid and choose LOW PRESSURE for 1 minute, keep the sealing valve in the sealing position.
• Once done quick release the pressure.
• Gently mix the curry and add 3 tablespoon coriander
• Serve hot.

Indian Pressure Cooker method

• Heat oil in a pressure cooker, add mustard seeds and hing.
• Add crushed tomato, ginger-garlic and green chillies.
• Add red chilli, turmeric, dhanajeera and garam masala powder and salt.
• Cook till oil is visible on the surface.
• Now add diced potatoes and eggplant.
• Mix well and add less than one cup of water (this may need to be changed depending on the water content of the aubergine).
• Cover with lid and let cook till potatoes are well cooked but not mashed or to one whistle of the pressure cooker.
• There should be nice and thick gravy from the tomatoes.
• Turn off the heat, and garnish with the coriander.

Stovetop in a Pan

• Heat oil in a pan or kadai pan.
• Add mustard seeds and hing.
• Add pureed tomato, green chilli, ginger and garlic.
• Then add spices and salt.
• Let masala cook for about 2-3 minutes.
• Add the cut potatoes and 2 cups of water.
• Cover with the lid and cook for about 5 minutes, until the potatoes are partially cooked.
• Add the aubergine pieces, mix.
• Cover again and cook for another 12 to 15 minutes, until the aubergine and potatoes are cooked well enough.
• Make sure to stir every 3-5 minutes and check the level of water, if needed add a few spoons.
• Turn off the heat and garnish the curry with coriander/ cilantro.

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Chikoo or Sapodilla or Sappota is easily available in India, now even in the UK we get it too. Chikoo halwa is very easy to prepare and takes very less time too. It is something different and tasty. It takes less sugar too as the chikoo already has a lot of natural sugar.

You will need :-

• 6 medium size ripe Sapodilla ( chikoo )
• 50 g grated coconut ( Nariyal )
• 2 tbsp poppy seeds ( khus khus )
• 1 tbsp ghee
• 1-2 tbsp sugar ( depends how sweet is your fruit )
• Almonds for garnishing

Method:- Wash, peel and mash chikoo in food processor. Make sure you leave pips out. Now you will have chikoo pulp. Heat ghee in heavy based kadai and add chikoo pulp. Cook for 2-3 minutes and add grated coconut. Keep stirring for another 3-4 minutes and add sugar. Now add khus khus seeds and mix every thing. Cook on a low heat, stirring continuously till ghee separates and the mixture gets the halwa consistency. Turn the heat off. Serve in a bowl and garnish with almonds and serve at room temperature.