Lila Vaal & Ringan nu Shaak | Lilva Ringan nu Shaak | Lili Vaal nu Shaak | Vaal Ringan | Surti Vaal
Updated: Jan 24
We all think our mum's make the best curry and we all have our favourites too! This is one my favourite curries that my mum makes and I wanted to share it with you.
Whenever I used to make this curry before, it never tasted like my mum's! So I invited my mum over and had her make this curry while I was watching her like a hawk! I wrote everything down and this is the result...I made it just like she does! So join me as I show you how to do it too!!
Lila Vaal Ringan nu Shaak Recipe Preparation Time: 30 Minutes (Approx in
Serves 4 People
200g Lila Vaal (Surti Vaal)
280g Aubergine, Cut into 2cm Pieces
1 Medium Tomato, Chopped
100ml Pureed Tinned Tomatoes
2 tsp Ginger-Garlic-Chili Paste
1 tsp Salt
¼ tsp Turmeric
½ tsp Red Chili Powder
1 ½ tspn Coriander-Cumin Powder
¼ Cup Oil
1 Dry Red Chili
¼ tspn Mustard Seeds
¼ tspn Ajwain Seeds (Carom Seeds)
¼ tspn Hing (asafetida)
20g Gud (Jaggery or Brown Sugar)
Chopped Coriander to garnish
Weigh 200g of the frozen beans and rinse them under warm water. Remove any beans that look bad or have been eaten by bugs.
Place the cleaned beans in a pressure cooker and cover with a little water, just enough to cover the beans. Boil them on a medium-high heat for 1 whistle in a pressure cooker. For a normal pressure cooker or Instant Pot, pressure cook for 2 minutes on a high pressure. For stove-top cooking, boil for 15-20 minutes in a saucepan.
Once cooked, release the pressure under cold running water for normal pressure cookers or by releasing the valve on your Instant Pot. Drain the beans, reserving the liquid in a bowl for later use.
Clean and dry the pressure cooker.
For the tempering, heat the pressure cooker on a medium-high heat. Add the oil and let it heat up for a few minutes. Add the dry red chili. Then add the mustard seeds and ajwain seeds (carom seeds) together. Let the mustard seeds pop. Then add the hing (asafoetida) and let it sizzle.
Then add the pureed tinned tomatoes, 2 tsp ginger-garlic-chili paste, 1/2 tsp red chili powder, 1/4 tsp turmeric powder, 1 1/2 tsp coriander-cumin powder and 1 tsp salt. Stir to mix this. Then let it cook for a minute.
Add the drained boiled beans and the cut aubergine and stir well. Let this cook for a few minutes so that the aubergine can absorb the spices.
Add 100ml of the reserved liquid from cooking the beans. Stir, then cover with the pressure cooker lid. Pressure cook this for 5 whistles or 5 minutes on a medium-high heat for a normal pressure cooker. For your Instant Pot, cook on high pressure for 6 minutes. Let the pressure release naturally. If you are cooking on the stove, this will take about 25 minutes on a medium-low heat and you may need more liquid, so keep an eye on the curry. Stir gently so you don’t break up the aubergine.
Once the pressure is released, add the chopped, fresh tomatoes and gud/jaggery (or brown sugar) and stir this in gently. Pressure cook for 1 whistle or 2 minutes on high pressure for the Instant Pot so that the tomatoes soften. Stir gently if cooking on the stove-top on a medium-low heat. Let the pressure release naturally once again.
Garnish with coriander and serve with hot roti, kadhi and rice.