Valor - Ringna nu Saak - Valor Papdi aur Baingan - Hyacinth beans and Eggplant/Aubergine Sabzi #Gujartisaak #kemcho #jcookingodyssey

For me winter is all about enjoying rustic, wholesome and comfort food and that too if the recipe is so simple and easy to prepare. Many of you will agree with me that simple food tastes so much better as you can enjoy all the flavours and ingredients easily with distinctive taste.

Valor  ( Indian Beans ), Ringna ( eggplant or aubergine ) are staple and winter vegetables, in Gujarati cuisine you can have these both vegetables in a different combination. Valor - Ringna nu Saak is one of the most popular and best combination you can try in your own kitchen.

This Valor Ringna nu saak, is in a rustic, authentic with distinctive taste maybe not a favourable for all and surely you will not be able to order in a restaurant as this sabji is only cooked in a Gujarati kitchens. This easy and home cooked Sabji cooks so quickly and minimal spices needed. I specially enjoy eating with Bajra Rotla ( Millet Flour Chapatti ) and Garlic Chutney, but can be accompanied with Roti or paratha too.

If you don't mind adding one more recipe of Indian Beans from this blog,check out my other winter recipe Papdi Lilva nu Saak which is terrific too !

I want to clarify here that Valor is not Surti Papdi. There is a bit of a different look wise, taste-wise they are similar but not same. Valor Papadi is around 5-6" long, round and plump and bungy and has around 5-6 beans in them. Surti papdi is not even 2" and shape is like crescent and has about 2-3 beans.

You will need :-

  • 250 g Valor 
  • 250 g Ringana ( eggplant or aubergine )
  • 1-2 tsp. ginger garlic paste
  • 1 green chilli finely chopped ( optional )
  • 3 tbsp. oil
  • 1 small tomato finely chopped
  • Salt to taste
  • 1 tsp. red chilli powder
  • 1/2 tsp. turmeric powder
  • 2 tsp. ground cumin and coriander
  • 1/4 tsp. garam masala
  • 1 tsp. mustard seeds
  • 1/2 tsp. carom seeds ( ajwain )
  • Fresh chopped coriander 

Method :- Pressure Cooker method

First prepare valor ( bit hard work ) by removing strand from the both sides and tiny bits of top and bottom part, so you'll have two parts of Valor and will be able to see inside. Check thoroughly and cut into 2".pieces. ( Use seeds and greens )
Cut stem of the eggplant  and cut into preferred size. ( I don't like too small )
Wash thoroughly and keep it aside.
Heat oil in a pressure cooker add mustard and carom seeds.
Once they crackle quickly add ginger garlic paste, green chilli and sauté for seconds.
Now add tomato and let it cook until slightly mashed.
Add all the masala and mix well.
Add salt.
Add very little water as you don't want this saak watery. ( Actually I don't add any water as there is enough water in the vegetables while I washed there was some water content left in.
Close the lid and cook until one whistle ( again it's in my case if I cook till 3 whistle, I might get mashed Baingan Bhartha ..but you know better )
Once pressure cooker is cooled naturally open the lid.
Garnish with coriander and serve hot.
Enjoy !!

Method :- Stove top
Heat oil in a kadai add mustard and carom seeds.
Once they crackle quickly add ginger garlic paste, green chilli and sauté for seconds.
First add valor pieces and mix well, cover with the lid and let the valor cook for 7-8 minutes. Add very little water.
Now add eggplant, mix well and again cook for another 8-10 minutes.
Check it's doesn't stick at the bottom of the kadai, add couple of spoon water if needed.
Now add chopped tomatoes, all the masala and salt.
Mix well. cover the kadai with the lid and let it cook on a very low heat for another 5-6 minutes.
Once saak is done , sprinkle fresh chopped coriander and serve hot.
Enjoy !!

Thank you for stopping by and reading this post ! We hope to see you again soon :)


  1. Eggplant and broadbeans is a delicious combination and we make a curry in Andhra with these two along with ginger-green chili paste -- it's simple and yummy!!
    Your Gujarati version looks amazing and I'm going to try this next. Thanks for sharing.

    1. Thank you Pavani, totally agree with you as these two vegetables creates best taste ! Do let me know how you like Gujarati version :)


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