This Gujarati style dry aubergine curry is quick to make and only requires basic ingredients. It's vegan, gluten-free and ready in less than 15 minutes.
Ringan Palita translates to aubergine/eggplant slices. It is also known as ringan patika or baingan katri too.
It is one of our go-to recipes when we need to make a curry in a hurry. You do not need any onion or garlic, just basic Indian masala.
This veg sabji without tomatoes is perfect for those who can not consume tomatoes for various reasons, just like my Karela Sabzi Recipe.
It typical gujarati fashion, it has the perfect balance of sweet and tangy thanks to the addition of sugar and lemon juice.
It is similar to this Potato Chips Curry.
Other Gujarati shaak we make on rotation is Kobi Bateta Nu Shak , Tindora Nu Shaak and Sev Tameta Nu Shaak
Ringan Palita Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
Aubergine or eggplant
Oil
Turmeric powder
Red chilli powder
Cumin and coriander powder known as Dhana Jeeru
Garam masala
Cumin seeds
Hing (skip for gluten-free diet)
Sugar
Lemon juice
Fresh coriander leaves to garnish the shak.
Method
Wash aubergine and dry with a clean kitchen towel.
Cut off the stalk and cut into 4" slices or chips.
Heat oil in a pan or kadai, add cumin seeds and hing.
Once they crackle add aubergine slices and fry them for one minute.
Cover with lid and let the aubergine cook for 5-6 minutes on low heat.
Then add salt and turmeric, red chilli powder, dhana jeera powder and cook further 2-3 minutes without covering the lid.
Gently stir add garam masala, and sugar.
Stir well, turn off the heat and add lemon juice.
Garnish with fresh coriander and serve hot.
Serving Suggestion
For a complete meal, serve this shaak with gujarati rotli, dal, jeera rice and kachumber.
Perfect as part of a Gujarati Thali.
Storage
You can store leftovers in the fridge in an airtight container for around 3-4 days. Reheat in the microwave or in a pan on the stove top.
I do not recommend freezing this recipe as the texture of aubergine changes as it thaws.
Other aubergine curry recipes
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Ringan Palita (Patika)
Equipment
- Frying pan or kadai
Ingredients
- 2 aubergine
- 5 tablespoon oil
- salt
- 1 teaspoon turmeric powder
- 1 ½ teaspoon red chilli powder
- 2 teaspoon ground cumin and coriander
- ½ teaspoon garam masala
- 1 teaspoon cumin seeds
- pinch hing
- 1 teaspoon sugar
- 1 easpoon lemon juice
- 1 tablespoon coriander chopped
Instructions
- Wash aubergine and dry with a clean kitchen towel.
- Remove the stalk and cut into 4" slices or chips.
- Heat oil in a pan or kadai, add cumin seeds and hing.
- Once they crackle add aubergine slices and fry them one-two minute.
- Cover with lid and let the aubergine cook for 5-6 minutes on low heat.
- Then add red chilli powder, dhana jeera powder, turmeric and salt and cook further 2-3 minutes without lid.
- Gently stir add garam masala.
- Stir well, turn off the heat and add lemon juice.
- Garnish with fresh coriander and serve hot.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeNote:- This post was originally posted on 9th of October 2015 but I have updated the post since with helpful content. The recipe remains the same.
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