Ringan Bateta nu Shaak

Name: Ringan Bateta nu Shaak
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: gujarati
Ingredients: 300 g eggplant (medium, cubed into 1-inch pieces); 200 g potato (medium, peeled and cubed); 2 pcs tomato (medium, finely chopped); 1 pcs onion (medium, finely chopped); 1 inch ginger (grated or finely minced); 2 pcs green chili (slit lengthwise); 2 tbsp oil; 1 tsp mustard seeds; 1 tsp cumin seeds; 1 pinch asafoetida; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 0.5 tsp salt; 1 tsp sugar; 0.5 cup water (for cooking); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.6/5(152)

TASTE SCORE

7/10

A comforting Gujarati-style eggplant and potato curry that's mildly spiced and subtly sweet. Soft chunks of eggplant and potato are simmered in a light, aromatic gravy made with tomatoes, ginger, and a gentle tempering of mustard and cumin seeds. This everyday shaak pairs beautifully with roti, bhakhri, or steamed rice.

PREP

15m

COOK

25m

SERVES

1 KATORI

157 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Prep the vegetables.
Wash the eggplant and potato. Peel the potato and cut both into 1-inch cubes. Keep the eggplant cubes in a bowl of water to prevent browning. Finely chop the onion and tomato. Grate the ginger and slit the green chilies.
temper · ~1 min
Make the tempering.
1.Heat oil in a kadai over medium heat until shimmering.
2.Add mustard seeds and let them splutter (30 sec).
3.Add cumin seeds and asafoetida, sauté until fragrant (10 sec).
saute · ~8 min
Cook the onion and aromatics.
1.Add chopped onion and sauté until soft and translucent (3-4 min).
2.Add grated ginger and slit green chilies, sauté for 30 seconds.
3.Add chopped tomato and cook until soft and mushy (4-5 min).
saute · ~1 min
Add the spices.
1.Add turmeric powder, red chili powder, and coriander powder.
2.Stir well and cook until the raw aroma of spices fades (1 min).
saute · ~3 min
Add potatoes and coat with masala.
Drain the potatoes from water and add them to the pan. Sauté for 2-3 minutes, stirring to coat the potato pieces evenly with the spice mixture.
mix · ~1 min
Add eggplant and seasonings.
Drain the eggplant cubes and add them to the pan along with salt and sugar. Stir gently to combine everything without breaking the eggplant pieces.
simmer · ~15 min
Simmer the shaak until vegetables are tender.
1.Pour in ½ cup water and give a gentle stir.
2.Cover the pan with a lid and reduce heat to low.
3.Cook until both potato and eggplant are tender (12-15 min).
4.Check once halfway and stir gently; add a splash of water if it looks too dry.
TIPDon't over-stir or mash the eggplant — the shaak tastes best with soft but distinct pieces.
garnish · ~2 min
Finish and serve.
Turn off the heat. Sprinkle chopped coriander leaves on top and let the shaak rest for 2 minutes before serving. Serve warm with roti, bhakhri, or steamed rice.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Soak eggplant cubes in salted water for 10 minutes before cooking to reduce bitterness and prevent discoloration.
2
Use a heavy-bottomed pan and cook on low heat to allow the potatoes to soften without burning the masala.
3
Do not skip the sugar — it balances the slight bitterness of eggplant and brightens the overall flavor.
4
Let the shaak rest for 5 minutes after cooking so the flavors meld together beautifully.
5
Add a splash of warm water if the curry thickens too much during simmering; the final gravy should be light and clingy.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

This recipe is already vegan, but you can replace sugar with jaggery for a deeper, molasses-like sweetness that is traditional in some Gujarati households.

low oil

Low-oil

Reduce oil to 1 tablespoon and use a non-stick pan. The vegetables release enough moisture to prevent sticking, making this a lighter version without sacrificing taste.

protein boost