Ringna Batata nu Shaak | Eggplant and Potato Curry

This homely and wholesome aubergine and potato curry is cooked in tomato and garlic gravy. We love making this in our pressure cooker or Instant Pot for a quick yet delicious mid-week meal.

Ringana bateta nu saak served in a small copper kadai garnished with cilantro and green chillies .


 


PRESSURE COOKER EGGPLANT AND POTATO CURRY


Ringna Bateta nu Saak

This curry is not the traditional recipe for Gujarati Ringna Bateta nu Saak. In Gujarati Ringna Bateta, no garlic is used and the gravy will have sugar. 

This was actually the first curry that my Mum taught me how to make. I made this a couple of times back to back to get the grasp of using Indian spices. 

My Mum told me that my Grandma would make this curry using this method and it ultimately became one of her favourite meals growing up. 


The gravy

The gravy or sauce of this curry is the without a doubt the highlight of this recipe. It's the kind of finger-licking gravy that makes you go back for seconds and thirds!

For this dish, we want a rich gravy that is not too thick because we want it to be served alongside breads such as chapatti or rotla and khichdi. 

However, a too-thin gravy will dilute the flavour so getting the correct consistency is key when making this!

The gravy is flavoured with a tempering of mustard seeds, plum tomato, garlic, green chilli and ginger. All ingredients play their vital role in the taste so it is worth trying out this combination. 

A little patience to ensure that the tomatoes are well cooked will reward you with a luscious curry. 

Which aubergine to use?

In the market so many varieties of aubergine or eggplants are available. Usually big and fat ones are known as aubergine.

Medium round ones are known as Kenya aubergine or Bhutta in India. 

There are also long eggplants available in Asian supermarkets, they are called Chinese or Japanese eggplant. These are also available in India too. 

Very small purple or green eggplants are known as a Raviya, mostly green ones are from Thailand. 

For this recipe, we use either big aubergine or Medium rounds ones. 

Aubergine and potato curry served in a bowl topped with coriander and slit green chillies on a brown backdrop with spoon


Ingredients for Potato and Aubergine Curry

(full recipe and measurements are in the recipe card below)

1. Potatoes 

2. Aubergines 

3. Tomatoes - we like to use peeled plum tomatoes from a tin that have been crushed. You can also use tomato puree. Or, use fresh tomatoes but the flavour will taste a bit different and you will not get a deeper red gravy. However, all options still have wonderful flavours. 

4. Garlic - use fresh garlic if possible but jarred can work too 

5. Ginger 

6. Green chilli - gives a fresh heat

7. Spices - red chilli powder, turmeric, ground cumin and coriander and garam masala

8. Mustard seeds 

9. Salt

10.Oil - we use olive oil and sometimes sunflower. 


What to serve with Aubergine and Potato Curry

This rustic curry pairs great with Bajri na Rotla  (gluten-free millet flour flatbread)

An alternative is also Round and Soft Gujarati Rotlis and Khichdi

Green chutney or Garlic Chutney tastes great on the side.

and Masala Chaas is a must on the table whenever this curry is on the menu :)

Pressure Cooker/Stovetop Method

The detailed method is given in the recipe card below.

This delicious curry also made on the regular pressure cooker or in a pan on a stove. The timing will be varied or take longer to cook than an Instant pot. 

How to make Ringna Bateta nu Saak

Heat oil in an Instant pot, regular pressure cooker or normal pan. 

olive oil in a instant pot step by step making ringna bateta nu saak

Add mustard seeds and thing (asafoetida) 

Mustard seeds and hing crackling in hot oil in a pan

Add tomato, garlic, ginger and green chilli (we blend everything in a blender) 

Tomato puree with garlic, chilli and fresh giner in hot oil

Add spices and salt.

In hot oil four indian spices and tomato puree


Saute the masala for a couple of minutes or until the raw smell of tomatoes and spices go away and masala leaves oil on the surface.

Sauted tomato and garlic masala in a pan.

Add potato and aubergine.

Cubed aubergine and potatoes in a instant pot pan

Mix well and add a little water.

Aubergine and potato pieces in a pan coated in masala and water


If using an Instant pot close the lid and LOW PRESSURE for 1 minute and quick pressure release.

If using a regular (Indian) pressure cooker close the lid and cook till 1 whistle, let the cooker cooled down naturally. 

Making in the pan over the stovetop will take almost 15-20 minutes to cook. Cover the pan with the lid and let the curry cook on medium heat.

Keep checking every few minutes to check the level of the water, if needed add little water. 

Once done garnish it with the coriander/cilantro. 



Love this recipe?

You may like or other aubergine recipes too

1. Aubergine Parmigiana 

2. Baingan Bhatinda Masala

3. Bulgur & Buckwheat Stuffed Aubergine

4. Valor Ringana Nu Saak

5. Gujarati Bharela Raviya (Stuffed baby eggplants)

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ringna bateta nu shaak,
Mains, Sides, vegetarian side
Gujarati Indian
Yield: 4-6 SERVINGS
Author: Hayley Dhanecha
RINGNA BATETA NU SHAAK

RINGNA BATETA NU SHAAK

This homely and wholesome aubergine and potato curry is cooked in tomato and garlic gravy. We love making this in our pressure cooker or Instant Pot for a quick yet delicious mid-week meal.
Prep time: 10 MinCook time: 5 MinInactive time: 5 MinTotal time: 20 Min

Ingredients

Instructions

Instant Pot method
  1. In a blender blend tomatoes, green chillies, garlic and ginger until pureed. 
  2. Heat Instant pot's inner pot using saute function. 
  3. Add oil and let it heat.
  4. Add mustard seeds and hing.
  5. Once they crackle add pureed tomato mix, spices and salt, saute for a few minutes or until oil appears on the surface.
  6. Add aubergine and potato pieces and mix well.
  7. Add 1/4 cup water.
  8. Cancel the saute mode.
  9. Close the lid and choose LOW PRESSURE for 1 minute, keep the sealing valve in the sealing position. 
  10. Once done quick release the pressure.
  11. Gently mix the curry and add cilantro leaves.
  12. Serve hot. 
Indian Pressure Cooker Method
  1. Heat oil in a pressure cooker, add mustard seeds and hing.
  2. Add crushed tomato, ginger-garlic and green chillies.
  3. Add red chilli, turmeric, dhanajeera and garam masala powder and salt.
  4. Cook till oil is visible on the surface.
  5. Now add diced potatoes and eggplant.
  6. Mix well and add less than one cup of water (this may need to be changed depending on the water content of the aubergine).
  7. Cover with lid and let cook till potatoes are well cooked but not mashed or to one whistle of the pressure cooker.
  8. There should be nice and thick gravy from the tomatoes.
  9. Turn off the heat, and garnish with the coriander.
Stovetop Method
  1. Heat oil in a pan or kadai pan.
  2. Add mustard seeds and hing.
  3. Add pureed tomato, green chilli, ginger and garlic. 
  4. Then add spices and salt.
  5. Let masala cook for about 2-3 minutes.
  6. Add the cut potatoes and 2 cups of water. 
  7. Cover with the lid and cook for about 5 minutes, until the potatoes are partially cooked.
  8. Add the aubergine pieces, mix. 
  9. Cover again and cook for another 12 to 15 minutes, until the aubergine and potatoes are cooked well enough. 
  10. Make sure to stir every 3-5 minutes and check the level of water, if needed add a few spoons. 
  11. Turn off the heat and garnish the curry with coriander/ cilantro.

Notes:

You may adjust the red chilli powder quantity according to your taste.

The amount of water we use here depends on where you reside, in the UK we don't need much water to cook vegetables.

You may omit garlic if does not like the taste.

Don't have fresh tomatoes? use tomato puree or passata.

Calories

243

Fat (grams)

7

Carbs (grams)

40

Fiber (grams)

9

Sugar (grams)

7

Protein (grams)

7

Sodium (milligrams)

360

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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18 comments

  1. Love this curry. I make it little more of gravy !!!

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  2. i can have this bajra no rotlo and lasan ni chutney. very tempting shak.

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  3. i love this eggplant & potato curry.....looks yummy....

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  4. I don't like eggplant, but with potatoes ...Will try

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  5. Love to finish that whole dish with some rotis rite now,irresistible and seriously tempting.

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  6. Lovely curry.. looks delicious!!

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  7. Looks superb and very inviting too

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  8. I love this combo Jagruti! Nicely made!

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  9. my hubby's favorite...I make it little more of gravy it's called ringna-batata nu rasa valu shaak..

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  10. To make it more yummy add jaggery and crushed paenuts.

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  11. I'll take two heaping bowls with a side of roti, please and thank you!! Looks mouthwatering!

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  12. This looks so flavorful! I love eggplant and potatoes, but have never put the two together before. Gotta try this one!

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  13. This looks so delicious. Eggplant and plant together blends well.

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  14. This looks simply amazing!!! Yummy!

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  15. Pressure cookers help so much in this busy life of ours. I forget to use eggplant so I am so glad that I have this recipe to make.

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  16. My family loves eggplants too. We make them with tomatoes often, but not with potatoes. That sounds like a great combination!

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  17. This looks delicious and I can only imagine how great it smells! This would make an easy, weeknight meal and I can't wait to try it.

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  18. I've been looking for more vegan dishes to make. I must put this mon my list!

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