Ringan Batata Nu Shaak: The Ultimate Gujarati Aloo Baigan Recipe
Ringan Batata Nu Shaak, a beloved Gujarati vegetarian curry, beautifully combines soft eggplants and tender potatoes in a flavorful tomato-based gravy that represents the diverse culinary landscape of India. This dish, known across regions as Aloo Baigan or Bengan Subzi, showcases unique regional variations while maintaining its core essence of combining eggplant and potatoes. The Gujarati version stands out with its distinctive balance of flavors—a subtle sweetness from jaggery, tanginess from tomatoes, and aromatic spices like mustard seeds and cumin. At Kansar Recipes, this dish has become our most requested recipe, beloved for its simplicity, rich taste, and versatility, making it a perfect companion to rotis, puris, or rice, and appealing to both traditional and modern home cooks seeking a delicious, wholesome vegetarian meal.
Ingredients
- 2 baby eggplants
- 1 potato
- ½ cup tomato puree (from 1 fresh tomato or store-bought)
- 3 tbsp oil
- 1 tsp mustard seeds
- ¼ tsp hing (asafoetida)
- ½ tsp green chili paste
- ½ tsp garlic paste
- ½ tsp turmeric powder
- 1 tbsp kashmiri red chili powder
- 1 tbsp coriander powder
- 2 tbsp crushed peanuts
- 1 tbsp shredded coconut
- 1 tbsp sugar
- salt to taste
- freshly chopped coriander leaves (for garnish)
Instructions
Prepare the Vegetables
- Wash and clean the 2 baby eggplants and 1 potato.
- Dice the eggplants and cube the potato into bite-sized pieces.
- For the tomato puree, either blend one fresh tomato after removing its skin or use store-bought ½ cup tomato puree.
Prepare the Gravy
- Heat 3 tbsp oil in a pressure cooker over medium heat. Add 1 tsp mustard seeds and let them crackle. Then, add ¼ tsp hing, ½ tsp green chili paste, and ½ tsp garlic paste, stirring until fragrant.
- Add the prepared tomato puree to the cooker along with ½ tsp turmeric powder, 1 tbsp kashmiri red chili powder, 1 tbsp coriander powder, 2 tbsp crushed peanuts, 1 tbsp shredded coconut, 1 tbsp sugar, and salt to taste. Mix well and let it cook for a few minutes until the oil separates from the mixture.
Cook the Vegetables
- Add the diced eggplants and cubed potatoes to the tomato base. Pour in water as needed to achieve your desired curry consistency (about ½ cup is recommended). Stir everything together to coat the vegetables evenly with the spice mixture.
- Close the lid of the pressure cooker and cook for about 5 minutes on medium heat (or for 2 whistles). Once done, let the pressure release naturally before opening the lid.
Garnish and Serve
- Garnish the curry with freshly chopped coriander leaves.
- Serve hot with soft rotis, puris, or steamed rice for a wholesome Gujarati meal!