Valor Ringan nu Shaak is an authentic Gujarati curry made with valor papdi, aubergine and basic Indian spices. It is a simple curry that is naturally vegan and gluten-free.
For me, winter is all about enjoying rustic, wholesome and comfort food. It’s even better if the recipe is simple and easy to prepare.
The beauty of simple food is that as you can enjoy all the flavours of the ingredients easily with their distinctive taste.
Valor (Indian Beans), Ringna (eggplant or aubergine) are staple winter vegetables.
Both valor and aubergines can be enjoyed in Gujarati cuisine in various dishes such as bharela ravaiya , ringan batata nu shaak . Valor Ringan nu Saak is one of the best combinations you can try in your own kitchen.
Valor Ringna nu saak, is a rustic authentic dish that is made in Gujarati kitchens – you won’t find shaak like this in restaurants. It cooks quickly with minimal spices needed.
I want to clarify here that Valor is not the same as Surti Papdi, which used in making Gujarati Undhiyu . There is a bit of a different look wise, taste-wise they are similar but not same. Valor Papadi is around 5-6″ long, round and plump and bungy and has around 5-6 beans in them. Surti papdi is less than 2″ and is shaped like a crescent and has about 2-3 beans.
Ingredients
Valor – you will need to prep the valor by breaking off the ends and pulling out the strings from both sides. Use fresh or frozen.
Aubergine – cut the aubergine only after you have prepared the valor. The aubergine can discolour easily once cut.
Tomatoes
Ginger, garlic and green chilli paste
Mustard seeds and carom seeds
Spice powders -red chilli powder, turmeric powder, ground cumin coriander, garam masala
Oil
Coriander to garnish
Serving suggestion
Serve valor ringan as part of a Gujarati thali with rotli , Gujarati dal or kadhi and plain boiled basmati rice .
Instead of rotli, try bajri na rotla and Gujarati lasan ni chutney or lasaniya gajar .
Storage
Store leftover shaak 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 the vegetables will loose their texture.
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
Valor Ringan Nu Shaak
Equipment
- pan or Pressure Cooker
Ingredients
- 250 grams valor
- 250 grams ringan eggplant or aubergine
- 2 teaspoon ginger and garlic paste
- 1 teaspoon green chilli finely chopped – optional
- 3 tablespoon oil
- 1 teaspoon mustard seeds
- ½ teaspoon carom seeds ajwain
- 1 small tomato finely chopped
- 1 teaspoon salt
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 2 teaspoon ground cumin and coriander
- ¼ teaspoon garam masala
- 2 tablespoon fresh coriander chopped
Instructions
- First prepare valor by removing strands from the both sides and snap off the top and bottom part. You’ll have two parts of valor now. Check inside thoroughly and cut into 2″ pieces.
- Cut stem of the eggplant and cut into preferred size.
Pressure Cooker / Instant Pot Method
- Heat oil in a pressure cooker add mustard and carom seeds.
- Once they crackle quickly add ginger garlic paste, green chilli and sauté for a few seconds.
- Now add tomato and let it cook until slightly mashed.
- Add all the masala and mix well.
- Tip in washed eggplant and valor and then add salt. Mix well.
- Add very little water as you don’t want this saak watery.
- Close the lid and cook until one whistle. If using an Instant Pot, I suggest 1 minute High Pressure.
- Once pressure cooker is cooled naturally, open the lid.
- Garnish with coriander and serve hot.
Stove Top Method
- Heat oil in a kadai add mustard and carom seeds.
- Once they crackle quickly add ginger garlic paste, green chilli and sauté for seconds.
- First add valor pieces and mix well, cover with the lid and let the valor cook for 7-8 minutes. Add very little water.
- Now add eggplant, mix well and again cook for another 8-10 minutes.
- Check it’s doesn’t stick at the bottom of the kadai, add couple of spoons of water if needed.
- Now add chopped tomatoes, all the masala and salt.
- Mix well. cover the kadai with the lid and let it cook on a very low heat for another 5-6 minutes.
- Once saak is done , sprinkle fresh chopped coriander and serve hot.
Video
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 recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in February 2016.
Valor Ringan Nu Shaak
Equipment
- pan or Pressure Cooker
Ingredients
- 250 grams valor
- 250 grams ringan eggplant or aubergine
- 2 teaspoon ginger and garlic paste
- 1 teaspoon green chilli finely chopped - optional
- 3 tablespoon oil
- 1 teaspoon mustard seeds
- ½ teaspoon carom seeds ajwain
- 1 small tomato finely chopped
- 1 teaspoon salt
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 2 teaspoon ground cumin and coriander
- ¼ teaspoon garam masala
- 2 tablespoon fresh coriander chopped
Instructions
- First prepare valor by removing strands from the both sides and snap off the top and bottom part. You’ll have two parts of valor now. Check inside thoroughly and cut into 2″ pieces.
- Cut stem of the eggplant and cut into preferred size.
Pressure Cooker / Instant Pot Method
- Heat oil in a pressure cooker add mustard and carom seeds.
- Once they crackle quickly add ginger garlic paste, green chilli and sauté for a few seconds.
- Now add tomato and let it cook until slightly mashed.
- Add all the masala and mix well.
- Tip in washed eggplant and valor and then add salt. Mix well.
- Add very little water as you don’t want this saak watery.
- Close the lid and cook until one whistle. If using an Instant Pot, I suggest 1 minute High Pressure.
- Once pressure cooker is cooled naturally, open the lid.
- Garnish with coriander and serve hot.
Stove Top Method
- Heat oil in a kadai add mustard and carom seeds.
- Once they crackle quickly add ginger garlic paste, green chilli and sauté for seconds.
- First add valor pieces and mix well, cover with the lid and let the valor cook for 7-8 minutes. Add very little water.
- Now add eggplant, mix well and again cook for another 8-10 minutes.
- Check it’s doesn’t stick at the bottom of the kadai, add couple of spoons of water if needed.
- Now add chopped tomatoes, all the masala and salt.
- Mix well. cover the kadai with the lid and let it cook on a very low heat for another 5-6 minutes.
- Once saak is done , sprinkle fresh chopped coriander and serve hot.
Video
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 cranberry jalapeno cream cheese dip is refreshing and creamy. I first made a tangy cranberry jalapeño salsa then spoon it on top of softened cream cheese. It’s the perfect creamy dip for holiday parties!
- Ingredients Notes
- Storage
The holiday season is all about sharing and caring and what better than a flavour-packed delicious dip!
My cranberry whipped feta dip is a family favourite, as is this cranberry sauce for Christmas. But this year, I wanted to make a dip from fresh cranberries rather than making a sauce.
This cranberry cream cheese dip made with simple ingredients that are easy to find at your local grocery store.
You can prep this dip ahead of time and it’ll work to your advantage because the flavours will have melded together.
It’s so good served with crackers, scottish oat cakes , pita chips or tortilla chips. You can even try vegetable crudites. Serve it chilled or at close to room temperature.
To make it, combine chopped cranberries, spicy jalapeños, red onion, green onion and fresh cilantro. Sweeten, add lime juice and season and top the cranberry mixture on top of the cream cheese.
Handy tip
To make cranberry jalapeno cream cheese dip easily and quickly, I highly recommend using a food processor. I prefer to process the ingredients one after the other so I can achieve the desired texture for each of the ingredients. I chopped the coriander by hand but you can use a food processor for this also.
Ingredients Notes
Cranberry
Jalapeno peppers
Spring onions – aka green onions
Red onion
Coriander / cilantro
Maple syrup
Lemon juice or lime juice
Salt and pepper
Soft cream cheese
Ingredients Tips
- Fresh cranberries work best for this recipe. Frozen is unlikely to work because they will loose their texture upon thawing.
- In the UK, fresh cranberries are avaliable around December.
- The tart cranberries need a sweetener to balance out the flavours.
- Use any sweetener of choice such as sugar, sweetener or agave syrup.
- Use Greek yogurt or sour cream as a replacement for the soft cheese.
- Adjust the quantity based on the spiciness of the jalapeños.
- In replacement of jalapeno, you can use any other fresh thick chillies that are not too spicy. Alternatively, use bottled jalapenos.
Storage
Try to store the cranberry jalapeno salsa and the cream cheese separate.
Leftover dip should be kept in the fridge in an airtight container for up to 2 days. You may notice that the liquid separates. You can either mix it back in or drain it.
Our Favourite
Dip Recipes
- Whipped Goat Cheese Dip
- Sour Cream and Chive Dip
- Poppadom Dips
- Olive Oil Bread Dip
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
Cranberry Jalapeno Cream Cheese Dip
Equipment
- Food processor
Ingredients
- 2 cup cranberries
- ¼ cup jalapeno finely chopped
- 1 cup cream cheese
- ¼ cup red onion finely chopped
- ¼ cup green onion spring onion, finely chopped
- ½ cup cilantro coriander, finely chopped
- ¼ cup maple syrup
- ¼ cup lime juice
- seasoning salt and pepper
Instructions
Cranberry Salsa
- In a food processor or blender, pulse the cranberries until finely chopped.
- In a bowl, mix together the cranberries, jalapenos, red onion, spring onion and cilantro.
- Add maple syrup, lime juice and season with salt and pepper. Do a taste test and adjust any seasoning as required.
Cream Cheese Dip
- In a medium bowl, beat the softened cream cheese until smooth.
- Spread the cream cheese mixture in an even layer on the bottom of a serving dish.
- Spoon the cranberry salsa over the cream cheese layer just before serving.
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.
