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A classic Gujarati comfort food where tender eggplant and potatoes are cooked in a tangy, sweet, and spicy tomato-based masala. A perfect everyday sabzi that pairs beautifully with rotis or thepla.
For 4 servings
Prepare Vegetables
Create the Tempering (Vaghar)
Build the Masala Base
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A classic Gujarati comfort food where tender eggplant and potatoes are cooked in a tangy, sweet, and spicy tomato-based masala. A perfect everyday sabzi that pairs beautifully with rotis or thepla.
This gujarati recipe takes 40 minutes to prepare and yields 4 servings. At 205.74 calories per serving with 3.7g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Cook the Shaak
Finish and Garnish
Add 2 tablespoons of coarsely crushed roasted peanuts along with the garam masala for a delightful crunch and nutty flavor.
For a 'Kathiyawadi' style, use garlic chutney instead of ginger-garlic paste and increase the amount of oil and chili powder.
Incorporate other vegetables like drumsticks (saragvo) or green peas. Add drumsticks along with the potatoes and peas in the last 5-7 minutes of cooking.
For a Jain version, omit the onion and ginger-garlic paste. You can add a pinch more asafoetida to compensate for the flavor.
Eggplant is an excellent source of dietary fiber, which is crucial for maintaining digestive health, promoting satiety, and regulating blood sugar levels.
This dish is packed with antioxidants from tomatoes (lycopene), eggplant (nasunin), and spices like turmeric (curcumin), which help combat oxidative stress and inflammation in the body.
The use of whole vegetables and minimal processing, along with heart-friendly spices, makes this a good choice for cardiovascular health. It is naturally low in cholesterol and saturated fat.
A single serving offers a good mix of nutrients, including potassium and manganese from potatoes and eggplant, and Vitamin C from tomatoes and lemon juice.
One serving (approximately 1 cup or 260g) of Vagan Batata nu Shaak 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 gluten-free.
Yes, you can. The jaggery provides the signature sweet and sour (khatta-meetha) taste of Gujarati cuisine. If you omit it, the dish will be more savory and spicy. You can also substitute with a pinch of sugar if you don't have jaggery.
Eggplant can become mushy if it's overcooked or if you stir it too vigorously. To prevent this, ensure your eggplant cubes are large enough (at least 1-inch), stir gently, and start checking for doneness after about 12-15 minutes of simmering.
Leftover shaak can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat it in a pan over low heat or in the microwave before serving.
Absolutely. While small, round Indian eggplants are traditional, you can use any variety like Italian eggplant or Japanese eggplant. Just ensure you cut them into uniform 1-inch cubes for even cooking.