This Gujarati style dry aubergine curry is quick to make and only requires basic ingredients. It’s vegan, gluten-free and ready in less than 15 minutes.
- Ringan Palita Ingredients
- Method
- Serving Suggestion
- Storage
- Other aubergine curry recipes
Ringan Palita translates to aubergine/eggplant slices. It is also known as ringan patika or baingan katri too.
It is one of our go-to recipes when we need to make a curry in a hurry. You do not need any onion or garlic, just basic Indian masala.
This veg sabji without tomatoes is perfect for those who can not consume tomatoes for various reasons, just like my Karela Sabzi Recipe .
It typical gujarati fashion, it has the perfect balance of sweet and tangy thanks to the addition of sugar and lemon juice.
It is similar to this Potato Chips Curry .
Other Gujarati shaak we make on rotation is Kobi Bateta Nu Shak , Tindora Nu Shaak and Sev Tameta Nu Shaak
Ringan Palita Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
Aubergine or eggplant
Oil
Turmeric powder
Red chilli powder
Cumin and coriander powder known as Dhana Jeeru
Garam masala
Cumin seeds
Hing (skip for gluten-free diet)
Sugar
Lemon juice
Fresh coriander leaves to garnish the shak.
Method
Wash aubergine and dry with a clean kitchen towel.
Cut off the stalk and cut into 4″ slices or chips.
Heat oil in a pan or kadai, add cumin seeds and hing.
Once they crackle add aubergine slices and fry them for one minute.
Cover with lid and let the aubergine cook for 5-6 minutes on low heat.
Then add salt and turmeric, red chilli powder, dhana jeera powder and cook further 2-3 minutes without covering the lid.
Gently stir add garam masala, and sugar.
Stir well, turn off the heat and add lemon juice.
Garnish with fresh coriander and serve hot.
Serving Suggestion
For a complete meal, serve this shaak with gujarati rotli , dal , jeera rice and kachumber .
Perfect as part of a Gujarati Thali .
Storage
You can store leftovers in the fridge in an airtight container for around 3-4 days. Reheat in the microwave or in a pan on the stove top.
I do not recommend freezing this recipe as the texture of aubergine changes as it thaws.
Other aubergine curry recipes
Brinjal Bhaji
Aloo Baingan
Ringan Bateta nu Shaak
Baingan Masala
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Ringan Palita (Patika)
Equipment
- Frying pan or kadai
Ingredients
- 2 aubergine
- 5 tablespoon oil
- salt
- 1 teaspoon turmeric powder
- 1 ½ teaspoon red chilli powder
- 2 teaspoon ground cumin and coriander
- ½ teaspoon garam masala
- 1 teaspoon cumin seeds
- pinch hing
- 1 teaspoon sugar
- 1 easpoon lemon juice
- 1 tablespoon coriander chopped
Instructions
- Wash aubergine and dry with a clean kitchen towel.
- Remove the stalk and cut into 4" slices or chips.
- Heat oil in a pan or kadai, add cumin seeds and hing.
- Once they crackle add aubergine slices and fry them one-two minute.
- Cover with lid and let the aubergine cook for 5-6 minutes on low heat.
- Then add red chilli powder, dhana jeera powder, turmeric and salt and cook further 2-3 minutes without lid.
- Gently stir add garam masala.
- Stir well, turn off the heat and add lemon juice.
- Garnish with fresh coriander and serve hot.
Video
Notes
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.
Note:- This post was originally posted on 9th of October 2015 but I have updated the post since with helpful content. The recipe remains the same.
Ringan Palita (Patika)
Equipment
- Frying pan or kadai
Ingredients
- 2 aubergine
- 5 tablespoon oil
- salt
- 1 teaspoon turmeric powder
- 1 ½ teaspoon red chilli powder
- 2 teaspoon ground cumin and coriander
- ½ teaspoon garam masala
- 1 teaspoon cumin seeds
- pinch hing
- 1 teaspoon sugar
- 1 easpoon lemon juice
- 1 tablespoon coriander chopped
Instructions
- Wash aubergine and dry with a clean kitchen towel.
- Remove the stalk and cut into 4" slices or chips.
- Heat oil in a pan or kadai, add cumin seeds and hing.
- Once they crackle add aubergine slices and fry them one-two minute.
- Cover with lid and let the aubergine cook for 5-6 minutes on low heat.
- Then add red chilli powder, dhana jeera powder, turmeric and salt and cook further 2-3 minutes without lid.
- Gently stir add garam masala.
- Stir well, turn off the heat and add lemon juice.
- Garnish with fresh coriander and serve hot.
Video
Notes
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.
This Karela Sabzi or Bitter Gourd Curry is a popular curry recipe from India made with a base of onions and spices. It is also known as Karela nu Shaak in Gujarat.
- Ingredients for Karele Ki Sabzi
- How to make Karela Sabzi
- Tips
- Serving suggestions for Karela Onion Sabzi
- Storage
- Other sabzi recipes
The vegetable, karela or bitter gourd, is known to have a strong bitter taste in its raw form. When cooked, it retains some of that bitterness but there are techniques to reduce it.
You can stuff bitter gourd to make bharwan karela or pair it with potatoes to make karela aloo .
This particular dry sabji is made with onions as the sweetness of the onion reduces bitterness of the karela. The addition of Indian spices also help with the flavours.
This particular karela recipe was made by my Grandma in India. She didn’t add green chilies, garlic or ginger and kept the recipe pretty basic.
You can also make it with potato to make Karela Aloo Sabji or Karela Bateta Nu Shaak as well.
It is a healthy curry packed with nutrients and you can increase the overall nutritional benefit if pairing Karela sabji with jowar roti.
Homely Indian sabzi recipes like Ringan Palita , Kobi Bateta Nu Shaak , Ringan Valor nu Shaak or Tindora Nu Shaak are often made in our kitchen.
Ingredients for Karele Ki Sabzi
Full ingredients with measurements are available in the recipe card below at the end of this post
Bitter Melon or bitter gourd known as Karela – you can mostly find it in asian grocery stores. This sabzi can be made using frozen karela too.
Onion – I’ve used a brown onion, but red onion works fine too.
Oil I am using light olive oil for this recipe, some like to use mustard oil.
Hing – optional
Cumin seeds – optional
Spice powders red chili powder, turmeric powder, coriander powder, garam masala.
Jaggery or Sugar – this helps to also cut through the bitterness.
Lemon juice or amchur powder known as dry mango powder. Alternatively use tamarind paste.
Salt to taste
Coriander leaves to garnish
How to make Karela Sabzi
Full printable recipe in recipe card below.
Scrape the skin of karelas using vegetable peeler or knife. If you wish to, you can also peel the skin properly.
Wash under running water.
Cut bitter squash in to small pieces.
Heat oil in a heavy bottom kadai, add the cumin seeds then sauté the onion about 4-5 minutes on medium heat or till golden brown.
Now add bitter gourd slices and mix well.
Add chilli powder, turmeric powder, garam masala and ground cumin and coriander along with little salt.
Stir well and cover the kadai/pan with a lid. You may add very little water (1-2 tablespoon) to create steam before covering the pan.
Cook bitter gourd fry about 10-12 minutes on a slow flame.
In between stir and make sure vegetables do not stick to the base and burn. When sabji is ready add jaggery and lemon juice.
Mix well and cook 1-2 minutes more on low heat.
Tips
To reduce bitter taste of the karela, add teaspoon salt in a bowl of cold water. Soak sliced bitter gourd in salted water for 10-12 minutes. Discard the salt water, then use the karela as normal in the recipe. You may need to reduce the amount of salt you add later.
Frozen karela do not required thawing prior stir fry/cooking.
Serving suggestions for Karela Onion Sabzi
In Gujarati homes, dry karela sabzi is served as a side dish with Gujarati dal , Jeera rice and Indian flatbreads.
We typically pair rotli with this bitter gourd sabzi for an everyday meal. It is also great as part of a Gujarati Thali .
Storage
Store leftovers in an airtight container and keep in the fridge for up to 3 days. Reheat on the stove or in the microwave.
I do not recommend freezing this recipe as thawing will alter the texture of the karela.
Other sabzi recipes
Bhindi Bhaji
Zucchini Curry
Cabbage Curry
Suva Bhaji (Indian Dill Leaves Curry)
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Karela Sabzi (Bitter Gourd Curry)
Equipment
- 1 Frying pan or kadai
Ingredients
- 5 medium Karela bitter gourd
- 1 large Onion
- 4 tablespoon Oil
- 1 teaspoon Cumin seeds
- ¼ teaspoon Hing optional
- 1 tablespoon Red chilli powder
- 1 teaspoon Tumeric
- 2 teaspoon Coriander powder and cumin powder (dhana jeera powder)
- ½ teaspoon Garam masala
- Salt to taste
- 2 tablespoon Sugar or Jaggery
- 1 tablespoon Lemon juice or dry mango powder
- 2 tablespoon Coriander optional
Instructions
- Scrape the skin of karelas using vegetable peeler or knife. If you wish to, you can also peel the skin.
- Wash under running water.
- Cut bitter squash in to small pieces.
- Heat oil in a heavy bottom kadai, add the cumin seeds and hing, then sauté the onion about 4-5 minutes on medium heat or till golden brown.
- Now add bitter gourd slices or chopped karela and mix well.
- Add chilli powder, turmeric powder, garam masala and ground cumin and coriander along with little salt.
- Stir well and cover the kadai/pan with a lid. You may add very little water (1-2 tablespoon) to create steam before covering the pan.
- Cook bitter gourd fry about 10-12 minutes on a slow flame.
- In between stir and make sure vegetables do not stick to the base and burn. When sabji is ready add jaggery/sugar and lemon juice.
- Mix well and cook 1-2 minutes more on low heat.
- Sprinkle coriander leaves and serve hot.
Video
Notes
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.
Note:- This post was originally posted in January 7th 2011 but I have updated the post since with helpful content. The recipe remains the same.
