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Aubergine & Potato Curry Recipe (Ringan-Bateta nu Shak)

Updated: 6 days ago

Aubergine, also known as Eggplant, or Ringan in my language, is a delicious vegetable if it is cooked correctly. It goes very well with garlic, a little bit of sugar or other sweetener and it needs plenty of oil while it is cooking.


Picking out a great aubergine is an art in itself! In my video, I’ll show you how to do this.

This recipe is a simple, everyday dish that I make often as my family loves it! I never have to worry about leftovers, as I don’t have any.


My preferred method of cooking this curry is to use a pressure cooker as stirring this curry frequently while cooking breaks up the aubergine. But don’t worry if you don’t have a pressure cooker (or InstantPot) as stove-top cooking works too - just stir gently though!

Now let’s get you making this delicious, easy curry. I’m sure it will become an everyday dish in your kitchen soon too!


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Aubergine & Potato Curry Recipe Serving 3-4 People

(Ringan-Bateta nu Shak) Cooking Time: 30 mins (approx)

INGREDIENTS:


· 1 Aubergine /Eggplant about 320g

· 2 Potatoes about 300g

· 2/3 Cup Tinned Tomatoes, Pureed (or fresh tomatoes if preferred)

· ¼ Cup Oil (Sunflower, Corn or Vegetable)

· ¼ tspn Mustard Seeds

· ¼ tspn Cumin Seeds

· ¼ tspn Hing (Asafoetida)

· 1 Tbspn Chopped Coriander

· 1 ½ tspn Ginger-Garlic-Chilli Paste

· ½ tspn Red Chilli Powder (Cayenne)

· 1 ½ tspn Coriander-Cumin Powder

· ¼ tspn Turmeric

· 1 tspn Salt

· A pinch of Sugar (or Gor if preferred)

· A Pinch of Garam Masala

METHOD:


Peel and wash potatoes and cut them into equal portions as shown in the video.


Heat the pressure cooker on medium.


After a minute or two, add the oil and let it heat up for a minute.


Add the mustard seeds.


When they start to pop, add the cumin seeds. Fry for a few seconds.


Then add the Hing (Asafoetida) & fry for a few seconds.


Add the chopped corander and ginger-garlic-chilli paste. Fry until the raw smell goes away, but don’t let it get brown.


Add the pureed tomatoes and stir.


Add all the dry spices (except sugar and garam masala). Stir, cover the pan loosely and let this simmer on low while you cut the aubergine.


Wash the aubergine and cut it into equal 1 inch pieces as the video shows. Keep the pieces together as aubergine turns brown when it is exposed to air. This doesn’t effect the taste, just the colour.


NOTE: If you are cooking this curry without a pressure cooker, let the potatoes cook for about 10 minutes before adding the aubergine. Then proceed as below but cook the aubergine for another 10 minutes or until the potatoes are cooked. Then add the sugar and garam masala and stir very gently.


Add the cut aubergine to the potatoes already in the sauce and combine well to make sure the spicy sauce covers the aubergine too.


Add just under ¼ additional water and pressure cook the curry in the pressure cooker for 4 mins. The time starts when the pressure sensor show there is pressure built.


Once the timer is done, let the pressure release by itself.


Once all the pressure is released, open the pressure cooker and add the pinch of sugar and garam masala. Stir gently to avoid breaking up the potatoes and aubergine (they will be very soft).


Garnish with coriander.


Serve the curry with hot Roti, Gujarati Dal and Cucumber Raita. Enjoy!



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