Ringan Bateta nu Shaak is a delicious traiditional Gujarati dish made using potatoes and brinjals. It is served as a side dish to chapatis, rotis or naan. Sometimes it is served with pulao as well.
- Brinjals – 1 medium
- Potatoes – 2, medium, peeled
- Tomatoes – 200 gms, finely chopped
- Mustard Seeds – 1/4 tsp
- Cumin Seeds – 1/4 tsp
- Fenugreek Seeds – a small pinch
- Asafoetida Powder – a pinch
- Garlic Paste – 1 tsp
- Salt – as per taste
- Coriander Powder – 1 tsp
- Cumin Powder – 1 tsp
- Red Chilli Powder – 1/4 tsp (or as per taste)
- Turmeric Powder – 1/4 tsp
- Groundnut Oil – 2 tblsp
- Coriander Leaves – handful
- Cut the brinjal into small chunks. Keep them in bowl of water to reduce their bitterness.
- Peel and cut the potatoes into small chunks, similar to the brinjals.
- Heat oil in a pan over low-medium flame.
- Add the mustard seeds, cumin seeds and fenugreek seeds.
- When the mustard seeds begin to splutter, add the asafoetida powder.
- Cook for a few seconds and add the garlic paste, coriander powder, cumin powder, red chilli powder and turmeric powder.
- Cook for a minute, stirring constantly.
- Add the chopped tomatoes.
- Increase the flame to high.
- Cook until the oil starts to float to the sides of the pan.
- Drain the brinjals and add them to the pan.
- Add the potatoes.
- Stir gently and reduce the flame to medium.
- Cover the pan with a lid.
- Cook until the vegetables are tender, stirring from time to time.
- Garnish with coriander leaves.
- Serve as a side dish with chapatis, rotis or pulao.
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