Ringan Bateta Nu Shaak in Pressure Cooker
This Kathiyawadi Gujarati Shaak is not the traditional recipe for Gujarati Ringan Bateta nu Saak. In traditional Gujarati Ringna Bateta, no garlic-onion is used and the gravy will have sugar or jaggery. This was actually the first curry that my Mum taught me how to make. I made this a couple of times back to back to get the grasp of using Indian spices. My Mum told me that my Grandma would make this curry using this method and it ultimately became one of her favourite meals growing up.
Why this recipe is a keeper
Vegan and Vegetarian Curry 30 minutes recipe Make-ahead recipe Easy to find ingredients and budget friendly Perfect for curry nights
The gravy
Rasawala Ringan Bateta Nu Shaak – the gravy or sauce of this curry is the without a doubt the highlight of this recipe. It’s the kind of finger-licking gravy that makes you go back for seconds and thirds! For this dish, we want a rich gravy that is not too thick because we want it to be served alongside breads such as chapatti or rotla and khichdi. However, a too-thin gravy will dilute the flavour so getting the correct consistency is key when making this! The gravy is flavoured with a tempering of mustard seeds, plum tomato, garlic, green chilli and ginger. All ingredients play their vital role in the taste so it is worth trying out this combination. A little patience to ensure that the tomatoes are well cooked will reward you with a luscious curry.
Which aubergine to use?
In the market so many varieties of aubergine or eggplants are available. Usually big and fat ones are known as aubergine. Medium round ones are known as Kenya aubergine or Bhutta in India. There are also long eggplants available in Asian supermarkets, they are called Chinese or Japanese eggplant. These are also available in India too. Very small purple or green eggplants are known as a Raviya, mostly green ones are from Thailand. For this recipe, we use either big aubergine or Medium rounds ones.
Ingredients for Eggplant Potato Shaak
(full recipe and measurements are in the recipe card below)
- Potatoes also known as Bateta or Batata in Gujarati.
- Aubergines or Eggplants known as Ringan or Ringna.
- Tomatoes – we like to use peeled plum tomatoes from a tin that have been crushed. You can also use tomato puree. Or, use fresh tomatoes but the flavour will taste a bit different and you will not get a deeper red gravy. However, all options still have wonderful flavours.
- Garlic – use fresh garlic if possible but jarred can work too. Skip it if you don’t eat or makign it for a religious occasions.
- Ginger – I have used fresh, but frozen or jarred works fine too.
- Green chilli – gives a fresh heat
- Spices – red chilli powder, turmeric, ground cumin and coriander and garam masala
- Mustard seeds
- Salt 10.Oil – we use olive oil and sometimes sunflower. Optional Add curry leaves, cloves, small cinnamon stick, and dried red chili in the vaghar with the mustard seeds and hing. Throw small pinch of sugar or jaggery for a traditional shaak. For a special occasions add some crushed roasted peanuts and dried coconut when adding the spices.
What to serve with Aubergine and Potato Curry
This rustic curry pairs great with Bajri na Rotla (gluten-free millet flour flatbread) and Sev Tameta Nu Shaak on the side. An alternative is also Round and Soft Gujarati Rotlis and Khichdi Green chutney or Gujarati Garlic Chutney tastes great on the side. Pickles such as Aam Chunda, Turmeric Pickle (zero oil fresh turmeric pickle) and instant Carrot Pickle goes so well with this aloo baigan. and Masala Chaas is a must on the table whenever this curry is on the menu 🙂 Complete the meal by adding a one or two Indian sweet to complete the Gujarati Thali. My favourites are Sukhdi, and Fada Lapsi , both are easy traditional Gujarati sweet. In summer enjoy the meal with a bowl of Greek Yogurt Shrikhand
Pressure Cooker/Stovetop Method
The detailed method is given in the recipe card below.
How to make Rasa Valu Ringan Bateta nu Saak
Heat oil in an Instant pot, regular pressure cooker or normal pan.
Add mustard seeds and hing (asafoetida)
Add tomato, garlic, ginger and green chilli (we blend everything in a blender). Then add spices and salt.
Saute the masala for a couple of minutes or until the raw smell of tomatoes and spices go away and masala leaves oil on the surface.
If using an Instant pot close the lid and LOW PRESSURE for 1 minute and quick pressure release. If using a regular (Indian) pressure cooker close the lid and cook till 1 whistle, let the cooker cooled down naturally. Making in the pan over the stovetop will take almost 15-20 minutes to cook. Cover the pan with the lid and let the curry cook on medium heat. Keep checking every few minutes to check the level of the water, if needed add little water. Once done garnish it with the coriander/cilantro.
Other aubergine recipes too
1. Aubergine Parmigiana 2. Baingan Bhatinda Masala 3. Bulgur & Buckwheat Stuffed Aubergine 4. Valor Ringana Nu Saak 5. Gujarati Bharela Raviya (Stuffed baby eggplants)
