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Ringan Palita (Patika)

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 served in a white dish on the table.

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. Check out my Kareal Sabzi Recipe, that too made without tomatoes.

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.

ringan palika ingredients on a chopping board.

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.

cut aubergine slices in a pan to make ringan patika.
aubergine slices cooking in a pan for ringan palita recipe.

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.

sugar and lemon juice added to the gujarati baingan palita in the pan.
baingan patika garnished with chopped coriander.
ringan na palita recipe garnished with chopped coriander.

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.

baingan katri served in a white plate with two serving spoons.

Other aubergine curry recipes

Brinjal Bhaji

Aloo Baingan

Ringan Bateta nu Shaak

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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Ringan palita served in a white dish on the table.

Ringan Palita (Patika)

Hayley Dhanecha
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.
5 from 1 vote
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Mains, Side Dish
Cuisine Gujarati
Servings 4 servings
Calories 187 kcal

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

Adjust spiciness according to your taste.
Once the aubergine is cut, do not leave it for too long before cooking. 
This dry sabji taste so good with gujarati Mag Nu Shaak

Nutrition

Nutrition Facts
Ringan Palita (Patika)
Serving Size
 
1
Amount per Serving
Calories
187
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
9
g
Sodium
 
7
mg
0
%
Potassium
 
566
mg
16
%
Carbohydrates
 
14
g
5
%
Fiber
 
7
g
29
%
Sugar
 
8
g
9
%
Protein
 
3
g
6
%
Vitamin A
 
308
IU
6
%
Vitamin C
 
7
mg
8
%
Calcium
 
29
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

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

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Note:- 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.

Recipe Rating