Classic Potato & Eggplant Comfort DishVeg
Recreate the authentic taste of a traditional Gujarati wedding-style Potato Eggplant Curry (Ringan Bataka nu Shaak) at home. This comforting, vegetarian delicacy features tender eggplant and potatoes simmered in a perfectly spiced, thick gravy enriched with roasted peanuts, jaggery, and aromatic spices. It is a hearty and satisfying dish that pairs beautifully with hot puris, Gujarati toor dal, or kadhi. A simple, step-by-step recipe for a truly nostalgic and delicious meal.
Ingredients
as needed Brinjal
as needed Potato
1 piece Red Chilli
to taste Mustard Seeds
to taste Cumin Seeds
pinch Asafoetida Powder (Hing)
to taste Turmeric Powder
as needed Green Chilli
to taste Ginger-Garlic Paste
1 cup Roasted Peanuts
to taste Kashmiri Red Chilli Powder
to taste Garam masala Powder (Hot Spices)
2 cups Water
to taste Jaggery
to taste Salt
as needed Tomato
For garnishing Fresh Coriander
Instructions
1
Dice the eggplant and potatoes into large cubes. Keep them submerged in water to prevent oxidation until you are ready to cook.
2
In a pan, heat 2 to 3 tablespoons of oil. Once hot, add a whole red chili, mustard seeds, and cumin seeds. Allow them to crackle.
3
Add the asafoetida (hing), followed by the diced eggplant. Sprinkle in some turmeric powder and fry the mixture for about a minute.
4
Stir in green chilies and ginger-garlic paste. Add the diced potatoes and mix everything thoroughly.
5
Incorporate the crushed roasted peanuts, which provide a rich texture, along with Kashmiri red chili powder and garam masala. Mix well.
6
Pour in 2 cups of water. Add jaggery (or sugar) and salt to taste. Bring the mixture to a boil, then cover and let it simmer on medium heat.
7
After the initial simmer, add the diced tomatoes. Cover the pan again and continue to simmer until the vegetables are tender.
8
Ensure the eggplant is completely mushy and the potatoes are soft. The starch from the potatoes should naturally thicken the gravy into a delicious consistency.
9
Garnish the dish with fresh coriander and serve hot with puri and Gujarati toor dal for a complete, authentic meal.
Nutrition Facts
4 servings per recipe
