Ringna Batata Nu Shaak (Aloo Baingan Ki Sabzi)
A Flavorful Gujarati Comfort Dish
Description:
Ringna Batata Nu Shaak, also known as Aloo Baingan Ki Sabzi, is a traditional Gujarati dish that combines the earthy flavors of brinjal (eggplant) and potatoes in a rich, flavorful gravy. This delightful sabzi is a staple in many Gujarati households and is perfect for a wholesome lunch when paired with roti or rice. The savory blend of spices, including cumin, turmeric, and garam masala, gives this dish its distinct taste and aroma.
Cuisine: Gujarati
Course: Lunch
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan / Eggplant) | 3 cups, cubed |
| Potatoes (Aloo) | 1 cup, peeled and cubed |
| Kalonji (Onion Nigella Seeds) | 1/2 teaspoon |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Homemade tomato puree | 1/2 cup |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Red Chilli powder | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Garam masala powder | 1/2 teaspoon |
| Sugar | 1/2 teaspoon |
| Coriander (Dhania) Leaves | 2 tablespoons, chopped |
| Oil | 2 teaspoons |
| Salt | To taste |
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Instructions:
-
Heat the Oil: Begin by heating 2 teaspoons of oil in a pressure cooker on medium heat.
-
Temper the Spices: Add 1/2 teaspoon cumin seeds and 1/2 teaspoon kalonji (nigella seeds) to the oil. Let them crackle for a few seconds, releasing their aromas.
-
Prepare the Gravy: Next, stir in 1/2 cup of homemade tomato puree along with 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1 teaspoon coriander powder, and 1/2 teaspoon garam masala powder. Sauté the mixture until it comes to a single boil, allowing the spices to blend with the tomatoes.
-
Add Potatoes and Brinjal: Add the cubed potatoes and brinjal (eggplant) to the pressure cooker. Stir them gently to coat with the spices. Pour in 3/4 cup of water, followed by 1/2 teaspoon sugar and salt to taste.
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Pressure Cook: Close the lid of the pressure cooker and cook on medium heat for 4 whistles. Turn off the flame and let the pressure release naturally.
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Finishing Touches: Once the pressure has released, open the cooker. The dish should look slightly mushy, with the tomatoes, softened brinjal, and starch from the potatoes forming a flavorful gravy.
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Garnish and Serve: Stir in 2 tablespoons of chopped coriander leaves for a fresh finish. Serve the Ringna Batata Nu Shaak hot with a side of Methi Thepla or Phulka along with Boondi Raita spiced with black salt for a complete, satisfying lunch.
Serving Suggestions:
This hearty Gujarati sabzi pairs beautifully with Methi Thepla or soft Phulka. You can also enjoy it with steamed rice or a side of Boondi Raita for an added touch of flavor. Perfect for a simple, wholesome lunch that brings comfort and taste to the table.
Tip: For an extra layer of richness, you can add a dollop of ghee while serving.
Ringna Batata Nu Shaak | Aloo Baingan Ki Sabzi is a wonderful example of Gujarati cuisine, offering a simple yet incredibly flavorful dish that is sure to please everyone at the table. The combination of spices with tender brinjal and potatoes makes this recipe a perfect addition to your everyday meal rotations.
