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Ringan Bateta Nu Shaak

Ingredients
  Eggplant 1 Large, long
  Potato 1 Medium
  Tomato 1 Medium
  Fresh green garlic 2 Tablespoon, chopped finely
  Oil 3 Tablespoon
  Whole dry red chilies 3 Medium
  Mustard seeds 1 Teaspoon
  Turmeric powder 1 Teaspoon
  Ginger 1 Tablespoon, finely minced
  Garlic 1 Teaspoon, finely minced
  Green chili 1 Teaspoon, finely minced
  Asafoetida 1 Pinch
  Fresh coriander 1 Tablespoon, finely chopped
  Coriander and cumin powder 1 Tablespoon
  Water 1 Cup (16 tbs)
  Brown sugar 1 Tablespoon
Directions

GETTING READY
1. Fill a bowl with 3/4ths water and add a little salt.
2. Peel the eggplant roughly, chop roughly and add the pieces into the salted water.
3. Peel sweet potato completely, chop into big chunks and add into the water.
4. Chop the tomatoes roughly.

MAKING
5. Heat oil in a pressure cooker pot or a saucepan to medium heat, add 3 dry red chilies and mustard seeds and remove from the stove.
6. Add turmeric powder and red chili powder, stir and place back on the stove.
7. Add ginger, garlic, green chili, tomato, salt and asafoetida and cook with cover until tomatoes are tender.
8. Add coriander and cumin powder, eggplant and potato and water.
9. Keeping some for garnish add rest of the cilantro leaves and green garlic and stir.
10. Cook with cover till all the vegetables are done.
11. Check for doneness, stir, add water to cook if needed and then stir brown sugar.

SERVING
12. Remove to a serving plate, garnish with cilantro and green garlic and serve with khichdi.

NOTE
You can alternately pressure cook this curry up to 2 -3 whistles.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes
Servings: 
4
Subtitle: 
Eggplant and Potato Curry

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