A comforting Gujarati staple, this eggplant and potato curry is a delightful blend of sweet, tangy, and spicy flavors. It's a simple, everyday dish that pairs perfectly with hot rotis and a side of dal.
Prep15 min
Cook25 min
Soak15 min
Servings4
Serving size: 1 cup
206cal
4gprotein
24gcarbs
Ingredients
250 g Eggplant (About 2 medium, cut into 1-inch cubes)
250 g Potatoes (About 2 medium, peeled and cut into 1-inch cubes)
A classic Gujarati flatbread, Rotli (or Phulka) is incredibly soft, thin, and puffs up beautifully. Made with just whole wheat flour, water, and a touch of salt, it's the perfect everyday bread to accompany any sabzi, dal, or curry.
A refreshing and savory yogurt-based drink, spiced with roasted cumin, fresh herbs, and a hint of ginger. This traditional Indian buttermilk is the perfect cooling beverage to aid digestion and beat the summer heat.
About Ringan Bateta nu Shaak, Rotli and Masala Chaas
Perfectly spiced Ringan Bateta nu Shaak with soft Rotli and cool Chaas – homestyle and gut-friendly.
This gujarati dish is perfect for dinner. With 571.83 calories and 15.299999999999999g of protein per serving, it's a nutritious choice for your meal plan.
12gfat
(Slit lengthwise)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
2 tsp Coriander Cumin Powder
1 tsp Jaggery (Grated or powdered)
1 tsp Salt (To taste)
0.5 cup Water (As needed)
1 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare Vegetables
Wash the eggplant and potatoes thoroughly. Peel the potatoes.
Cut both into uniform 1-inch cubes for even cooking.
Immediately place the cut vegetables into a large bowl of salted water. This prevents them from oxidizing and turning brown. Set aside for 10 minutes.
2
Temper Spices (Vaghar)
Heat oil in a heavy-bottomed pan or pressure cooker over medium heat.
Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Add the cumin seeds and asafoetida. Sauté for another 15-20 seconds until the cumin seeds sizzle and become fragrant.
3
Build the Masala Base
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Stir in the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw aroma disappears.
Add the chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until they break down and become mushy.
Add the spice powders: turmeric, red chili powder, and coriander-cumin powder. Mix well and cook for 1-2 minutes until the oil begins to separate from the masala.
4
Cook the Shaak
Drain the water from the eggplant and potatoes and add them to the pan.
Add salt and grated jaggery. Gently stir to coat the vegetables evenly with the masala without breaking them.
Pour in 1/2 cup of water, stir once, and bring the mixture to a simmer.
Cover the pan with a lid and cook on low-medium heat for 15-20 minutes. Stir gently every 5-7 minutes to prevent sticking. The shaak is ready when the potatoes are fork-tender.
5
Finish and Garnish
Once the vegetables are cooked through, turn off the heat.
Stir in the fresh lemon juice to add a final touch of tanginess.
Garnish generously with freshly chopped coriander leaves.
Let it rest for 5 minutes before serving hot with phulka roti, paratha, or dal-rice.
292cal
8gprotein
44gcarbs
11gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed)
0.5 tsp Salt
1 tbsp Oil (Any neutral vegetable oil)
2 tbsp Ghee (Melted, for brushing)
Instructions
1
Prepare the Dough
In a large mixing bowl (parat), combine 2 cups of atta and 1/2 tsp of salt.
Add 1 tbsp of oil and mix it into the flour with your fingertips.
Gradually add lukewarm water, a little at a time, and begin to gather the flour to form a dough.
Knead for 8-10 minutes, pressing and stretching with the heel of your hand, until you have a soft, smooth, and pliable dough. It should be softer than puri dough but not sticky.
2
Rest the Dough
Cover the dough with a damp kitchen towel or a lid.
Let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, resulting in softer rotlis.
3
Divide and Roll
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it slightly, and dip it in the dry atta for dusting.
On a clean, flat surface (patlo/rolling board), roll the ball into a thin, even circle of about 6-7 inches in diameter. Use minimal flour for dusting to avoid making the rotli dry.
4
Cook the Rotli on the Tawa
Heat a tawa (griddle) over medium-high heat. It should be hot enough that a drop of water sizzles and evaporates instantly.
Carefully place the rolled rotli on the hot tawa. Cook for about 15-20 seconds, or until you see small bubbles forming on the surface.
Using tongs, flip the rotli. Cook the other side for about 30-40 seconds, until light brown spots appear.
5
Puff the Rotli on Direct Flame
Using tongs, carefully lift the rotli off the tawa and place it directly on a high gas flame.
The rotli will puff up like a balloon within seconds.
Immediately flip it to cook the other side on the flame for just 2-3 seconds.
Remove from the flame.
6
Finish and Serve
Place the hot, puffed rotli in a casserole or on a plate and immediately brush the top with melted ghee.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
0.25 tsp Hing (Asafoetida, for optional tempering)
5 pc Curry Leaves (For optional tempering)
Instructions
1
Blend the Chaas Base
In a large blender jar, combine the curd, chilled water, chopped coriander leaves, mint leaves, ginger, and green chili (if using).
Add the roasted cumin powder, kala namak, chaat masala, and salt.
Blend on high for 45-60 seconds until the mixture is completely smooth and slightly frothy on top.
2
Prepare the Tempering (Tadka - Optional)
Heat ghee in a small tadka pan over medium heat. The ghee is ready when a mustard seed sizzles upon contact.
Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Turn off the heat and immediately add the hing and curry leaves. Be cautious as the leaves will crackle. Swirl the pan for 10 seconds until the leaves are crisp.
3
Combine and Chill
Pour the hot tempering directly into the blended chaas. You will hear a satisfying sizzle. Stir well to incorporate the aromatic flavors.
For the best taste, cover and refrigerate the chaas for at least 30 minutes. This allows the flavors to meld together beautifully.
