Ringna Batata Nu Shaak also known as Aloo Baingan ki Sabzi is a popular sabzi in every Gujarati household.
Potatoes and Brinjals are a classic combination cooked in everyday spices and a rich tomato puree.
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 Phulka's and Boondi Raita Recipe Spiced With Black Salt for a simple lunch.
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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.
Cuisine: Gujarati Recipes
Course: Lunch
Diet: Vegetarian
Equipments Used: Hard Anodised Kadai (Wok)
Cooks in 30 M
Total in 50 M
To begin making the Ringna Batata nu Shaak | Aloo Baingan ki Sabzi recipe, we will first heat oil in a pressure cooker on medium heat.
Add cumin seeds, nigella seeds and allow them to crackle. Add the tomato puree, turmeric powder, red chilli powder, coriander powder, garam masala powder and sauté until it comes to a single boil.
Stir in the potatoes and brinjal adding 3/4 cup of water and sugar, salt to taste.
Close the pressure cooker and pressure cook for 4 whistles. Turn off the flame.
Allow the pressure to release naturally. Once the pressure has released open the lid 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.
Stir in the chopped coriander leaves and serve.
Serve the Aloo Baingan Ki Sabzi | Ringna Batata Nu Shaak along with Methi Thepla or Phulka's and Boondi Raita Recipe Spiced With Black Salt for a simple lunch.