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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.
For 4 servings
Prepare Vegetables
Temper Spices (Vaghar)
Build the Masala Base
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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.
This gujarati recipe takes 40 minutes to prepare and yields 4 servings. At 206.2 calories per serving with 3.69g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Cook the Shaak
Finish and Garnish
Add 1/2 cup of green peas (vatana) or chopped drumsticks (saragvo) along with the potatoes for extra nutrition and texture.
For a no onion, no garlic version (Jain-style), skip the onion and ginger-garlic paste. The dish will still be flavorful due to the other spices.
To make a version with more gravy ('rasavalu shaak'), increase the water to 1 cup and add 1 tablespoon of besan (gram flour) after sautéing the onions to thicken the gravy.
Add 1/2 teaspoon of garam masala at the end along with the lemon juice for a warmer, more aromatic finish.
Eggplant and potatoes are excellent sources of dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
Eggplant skin contains an antioxidant called nasunin, which helps protect brain cells. Additionally, spices like turmeric provide curcumin, a powerful anti-inflammatory compound.
This vegan dish is packed with essential vitamins and minerals from a variety of vegetables and spices, contributing to a well-rounded and balanced diet.
Being low in saturated fat and cholesterol-free, this curry is a heart-healthy choice. The potassium from potatoes and tomatoes also helps in regulating blood pressure.
One serving of Ringan Bateta nu Shaak (approximately 1 cup or 270g) contains around 200-250 calories, depending on the amount of oil used. It's a moderately low-calorie dish.
Yes, it is a healthy everyday dish. It's rich in fiber from eggplant, provides complex carbohydrates from potatoes, and contains beneficial compounds from spices like turmeric. It is also vegan and can be made low-fat by reducing the oil.
Absolutely. For a Jain or Satvik version, simply omit the onion and ginger-garlic paste. The flavor will be slightly different but still delicious, relying more on the asafoetida, tomatoes, and other spices.
Eggplant can sometimes be naturally bitter, especially if it's older or has many seeds. Soaking the cut eggplant in salted water for at least 10-15 minutes helps draw out this bitterness before cooking.
Leftover shaak can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat it thoroughly in a pan or microwave before serving.
Yes, you can. While the large purple globe eggplant is common, you can also use smaller Indian eggplants or long Japanese eggplants. You may need to adjust the cooking time slightly as smaller varieties cook faster.