Name: Gujarati Ringan Batata Nu Shaak
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 125 g Eggplant, diced into medium chunks; 1 Potato, peeled and diced to match brinjal size; ½ Tomato, finely chopped; ¼ tsp Mustard Seeds; ¼ tsp Cumin Seeds; ⅛ tsp Asafoetida; ¼ tsp Ground Turmeric; ½ tsp Red Chilli Powder; ¾ tsp Ground Coriander-Cumin Blend, Dhana-Jeeru; ½ tbsp Jaggery, crushed, essential for Gujarati flavor; 1½ tbsp Cooking Oil; ½ cup Water; ¾ tsp Salt; 1 tbsp Coriander Leaves, chopped for garnish

35 mintotal

Prep 10 min · Cook 25 min

Serves: 2
Difficulty: Easy
Spice: Medium

Add to your week

Method

Heat oil in a pressure cooker or a heavy pan. Add mustard seeds and cumin seeds, letting them splutter.
Add asafoetida and the chopped tomatoes. Sauté until the tomatoes are soft and mushy.
Add the diced potatoes and brinjal chunks. Toss them well in the oil for 2-3 minutes.
2–3 min
Add turmeric, red chilli powder, coriander-cumin powder (dhana-jeeru), salt, and jaggery. Mix well to coat the vegetables uniformly.
Pour in the measured water. If using a pressure cooker, close the lid and cook for 2-3 whistles on medium heat. If using a pan, cover and simmer for 15-20 minutes until vegetables are extremely soft.
15–20 min
Once cooked, mash a few pieces of potato lightly with the back of your spoon to naturally thicken the gravy.
Garnish with fresh chopped coriander and serve hot.

How to tell it's done

Melt-in-the-mouth brinjal and soft potatoes bathed in a light, sweet, and spicy vibrant red broth.

Nutrition

Per serving, from 2 servings.

211kcal

Where the calories come from

Protein3.3 g6%
Carbohydrate27.6 g50%
Fat10.7 g44%

Sugars: 7.3 g
Saturated fat: 1.7 g
Fibre: 4.8 g
Sodium: 885 mg
Potassium: 699 mg
Calcium: 36 mg
Iron: 1.6 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

The classic Kathiyawadi touch is to have a slightly watery, sweet-and-spicy gravy (rasa) that perfectly coats the soft vegetables. Using a pressure cooker makes the brinjal melt beautifully into the sauce.

What to serve it with

Highly comforting when eaten with Phulka Rotis, Khichdi, and a roasted Papad.

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Ingredients