BATETA RINGAD NU SHAAK | GUJARATI STYLE POTATO BRINJAL CURRY

Ingredients

• 3 medium potatoes (approximately 250g)
• 2 medium brinjals (approximately 300g)
• 1 tbsp oil
• 1/4 tsp fenugreek seeds
• 1/2 tsp mustard seeds
• 1 tsp cumin seeds
• 1/4 tsp asafoetida
• 1/2 tsp turmeric powder
• 1 tsp ginger paste
• 2 green chilli paste (sliced or minced)
• 1 tsp coriander cumin powder
• 1 tsp salt
• 1/2 cup tomato puree
• 1 tsp red chilli powder
• 1 tsp grated jaggery or brown sugar
• 1 cup water
• 2 tbsp fresh coriander (chopped)

Instructions

1. 1

   Make sure that the chopped potatoes and brinjals are in water till you are ready to cook. Without water both the chopped vegetables tend to turn brown very quickly.

2. 2

   Heat oil in a wide pan or pressure cooker over medium heat. When it is hot, add the fenugreek seeds. Let it brown a bit.

3. 3

   Add mustard, cumin seeds, asafoetida and the ginger and chilli paste. Stir fry for few seconds.

4. 4

   Add turmeric powder, red chilli powder and the vegetables. Add salt and mix well.

5. 5

   Add the water. Cover the pan and cook the vegetables over low heat till done.

6. 6

   If using the pressure cooker, close the lid properly. Allow the shaak to cook for 1 whistle.

7. 7

   Let the pressure reduce naturally before you open the lid.

8. 8

   When the potatoes are cooked add tomato puree, jaggery and coriander cumin powder.

9. 9

   Mix well. Allow the shaak to simmer over low heat for 4-5 minutes.

10. 10

    Add the chopped fresh coriander and mix well.

11. 11

    Serve bateta ringad nu shaak with khichdi, rotli or paratha.