Aloo Baingan ki Sabzi (Ringna Batata nu Shaak)
Ringna Batata Nu Shaak also known as Aloo Baingan ki Sabzi is very common recipe that is made in every Indian home with a slight variation. Some like to make it dry and some into a mushy gravy. This recipe is inspired from the Gujarati mother in laws home cooking, and I noticed that that like their vegetables to be cooked to tender and most often the consistency to be in a mushy form. And this recipe is a delicious version of an inspired recipe from tehe Gujarati Cuisine.
Brinjal is one such vegetable that gets cooked until it is almost blended as gravy with subtle pieces of purple that stand out. Potatoes get paired with many vegetables like brinjal making it one of the staple ingredients in Gujarati cuisine. Serve the Aloo Baingan Ki Sabzi | Ringna Batata Nu Shaak along with Methi Thepla or even Phulka's and Gujarati Kadhi
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Note: You can also make the Ringna Batata nu Shaak | Aloo Baingan ki Sabzi in a pressure cooker, but cooking it for two whistles following the same steps as above.
3 cups brinjal, cubed
1 cup potatoes, peeled and cubed
1/2 teaspoon nigella seeds
1/2 teaspoon cumin seeds
1 teaspoon chopped ginger
1/2 cup finely pureed tomatoes
1/2 teaspoon turmeric powder
1/2 teaspoon asafoetida powder
1 teaspoon red chilli powder
1 teaspoon coriander powder
1/2 teaspoon garam masala powder
1/2 teaspoon sugar
2 tablespoons freshly chopped coriander leaves
2 teaspoons oil
salt to taste
Directions for Aloo Baingan ki Sabzi Recipe
To begin making the Ringna Batata nu Shaak | Aloo Baingan ki Sabzi recipe, we will first heat oil in a heavy bottomed pan on medium heat.
Add cumin seeds, nigella seeds and allow them to crackle. Add the ginger, tomatoes, turmeric powder, asafoetida, red chilli powder, coriander powder, garam masala powder and sauté until the tomatoes get bubbly.
Stir in the potatoes and brinjal adding 2 cups of water and salt to taste.
Turn the heat to low and cover the pan with a lightly fitting lid and simmer until the vegetables are soft and tender; adding more water to adjust the consistency of the dish to suit your taste.
Stirring occasionally to combine the vegetables in the gravy; the whole dish will look a little mushy and have a little gravy that is formed from the tomatoes, the softened brinjal and the starch from the potatoes.
Once the vegetables are cooked and the desired consistency is reached, turn off the heat, stir in the chopped coriander leaves and serve.
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