This aubergine and potato curry is a famous Vegan curry made in Pakistan and India. This curry is made differently, throughout India. And today, I am sharing the Gujarati version of this simple curry.
What is Ringan Bateta Nu Shaak?
Ringan Bateta nu Shaak literally translates to Aubergines and Potato Curry. It is cooked in Indian ground spices in a garlicky tomato sauce. The tartness from the tomatoes and the earthy flavor of garlic makes this uber delicious. A little bit of sugar is added to balance the flavors, but the curry is not sweet in taste. Click to check out one more recipe for Eggplant and Potato curry here from the blog, Aakha Ringan Bateta Nu Shaak.
Here is Why You Should Make This Curry
Potatoes and Aubergines are a match made in heaven. The juicy aubergines add gorgeous smoky caramelized flavors to the Potatoes, making this curry absolutely delicious. It is a simple, easy, and approachable recipe for beginners. You just can’t screw this up. This curry is naturally Vegan and Gluten-Free.
Ingredients to Make This Curry
Oil - Traditionally, Peanut oil is used to make this ringan bateta nu shaak. Peanut oil is used for its natural nutty and earthy flavor. If you don’t have peanut oil, you can use mustard oil or any other oil of your choice. Aromatics - Garlic is used as the prime aromatic for this curry. The garlic adds to the smoky earthy flavors of the curry. A few curry leaves are added for the floral flavors.
Spices - This curry uses mustard seeds and cumin seeds in tempering. And ground spices like turmeric, coriander powder, and red chili powder are added to add the flavor to this curry. Vegetables - Aubergines, Potatoes, and Tomatoes are used to make this curry. Garnishes - Freshly chopped cilantro is added to make this curry look light and delicious.
Expert Tips to Make This Curry
Use fresh plum tomatoes to make this curry. Pound garlic in a mortar pastel, trust me it makes a lot of difference Sear the eggplants in oil and keep them aside if you are making this for guests. The seared eggplants hold their shape in the curry for a longer time. Let the curry simmer slowly for the eggplants and potatoes to absorb all the luscious flavors.
Mash a few pieces of potatoes if you want the curry to have a thicker consistency. Garnish with fresh cilantro. The cilantro brings a beautiful pop of color to the dish, making it more appetizing.
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