Ringan Palita translates to aubergine/eggplant slices. It is also known as ringan patika or baingan katri too. It is one of our go-to recipes when we need to make a curry in a hurry. You do not need any onion or garlic, just basic Indian masala. This veg sabji without tomatoes is perfect for those who can not consume tomatoes for various reasons. Check out my Kareal Sabzi Recipe, that too made without tomatoes. It typical gujarati fashion, it has the perfect balance of sweet and tangy thanks to the addition of sugar and lemon juice. It is similar to this Potato Chips Curry. Other Gujarati shaak we make on rotation is Kobi Bateta Nu Shak , Tindora Nu Shaak and Sev Tameta Nu Shaak
Ringan Palita Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post Aubergine or eggplant Oil Turmeric powder Red chilli powder Cumin and coriander powder known as Dhana Jeeru Garam masala Cumin seeds Hing (skip for gluten-free diet) Sugar Lemon juice Fresh coriander leaves to garnish the shak.
Method
Wash aubergine and dry with a clean kitchen towel. Cut off the stalk and cut into 4″ slices or chips. Heat oil in a pan or kadai, add cumin seeds and hing. Once they crackle add aubergine slices and fry them for one minute. Cover with lid and let the aubergine cook for 5-6 minutes on low heat. Then add salt and turmeric, red chilli powder, dhana jeera powder and cook further 2-3 minutes without covering the lid. Gently stir add garam masala, and sugar. Stir well, turn off the heat and add lemon juice. Garnish with fresh coriander and serve hot.
Serving Suggestion
For a complete meal, serve this shaak with gujarati rotli, dal, jeera rice and kachumber. Perfect as part of a Gujarati Thali.
Storage
You can store leftovers in the fridge in an airtight container for around 3-4 days. Reheat in the microwave or in a pan on the stove top. I do not recommend freezing this recipe as the texture of aubergine changes as it thaws.
Other aubergine curry recipes
Brinjal Bhaji Aloo Baingan Ringan Bateta nu Shaak As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Note:- This post was originally posted on 9th of October 2015 but I have updated the post since with helpful content. The recipe remains the same.
