Valor Ringan nu Shaak is an authentic Gujarati curry made with valor papdi, aubergine and basic Indian spices. It is a simple curry that is naturally vegan and gluten-free.
For me, winter is all about enjoying rustic, wholesome and comfort food. It's even better if the recipe is simple and easy to prepare.
The beauty of simple food is that as you can enjoy all the flavours of the ingredients easily with their distinctive taste.
Valor (Indian Beans), Ringna (eggplant or aubergine) are staple winter vegetables.
Both valor and aubergines can be enjoyed in Gujarati cuisine in various dishes such as bharela ravaiya, ringan batata nu shaak. Valor Ringan nu Saak is one of the best combinations you can try in your own kitchen.
Valor Ringna nu saak, is a rustic authentic dish that is made in Gujarati kitchens - you won't find shaak like this in restaurants. It cooks quickly with minimal spices needed.
I want to clarify here that Valor is not the same as Surti Papdi, which used in making Gujarati Undhiyu. 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 less than 2″ and is shaped like a crescent and has about 2-3 beans.
Ingredients
Valor - you will need to prep the valor by breaking off the ends and pulling out the strings from both sides. Use fresh or frozen.
Aubergine - cut the aubergine only after you have prepared the valor. The aubergine can discolour easily once cut.
Tomatoes
Ginger, garlic and green chilli paste
Mustard seeds and carom seeds
Spice powders -red chilli powder, turmeric powder, ground cumin coriander, garam masala
Oil
Coriander to garnish
Serving suggestion
Serve valor ringan as part of a Gujarati thali with rotli, Gujarati dal or kadhi and plain boiled basmati rice.
Instead of rotli, try bajri na rotla and Gujarati lasan ni chutney or lasaniya gajar.
Storage
Store leftover shaak in an airtight container and keep in the fridge for up to 3 days. Reheat on the stove or in the microwave.
I do not recommend freezing this recipe as the vegetables will loose their texture.
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📖 Recipe
Valor Ringan Nu Shaak
Equipment
- pan or Pressure Cooker
Ingredients
- 250 grams valor
- 250 grams ringan eggplant or aubergine
- 2 teaspoon ginger and garlic paste
- 1 teaspoon green chilli finely chopped - optional
- 3 tablespoon oil
- 1 teaspoon mustard seeds
- ½ teaspoon carom seeds ajwain
- 1 small tomato finely chopped
- 1 teaspoon salt
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 2 teaspoon ground cumin and coriander
- ¼ teaspoon garam masala
- 2 tablespoon fresh coriander chopped
Instructions
- First prepare valor by removing strands from the both sides and snap off the top and bottom part. You’ll have two parts of valor now. Check inside thoroughly and cut into 2″ pieces.
- Cut stem of the eggplant and cut into preferred size.
Pressure Cooker / Instant Pot Method
- Heat oil in a pressure cooker add mustard and carom seeds.
- Once they crackle quickly add ginger garlic paste, green chilli and sauté for a few seconds.
- Now add tomato and let it cook until slightly mashed.
- Add all the masala and mix well.
- Tip in washed eggplant and valor and then add salt. Mix well.
- Add very little water as you don’t want this saak watery.
- Close the lid and cook until one whistle. If using an Instant Pot, I suggest 1 minute High Pressure.
- Once pressure cooker is cooled naturally, open the lid.
- Garnish with coriander and serve hot.
Stove Top Method
- 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 spoons of 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.
Video
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 Recipe Share by TextNote – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in February 2016.
Bunny says
I always add turmeric, why is it crossed out? Very good easy recipe, I have used this recipe for any veg/potatoes that need to be used up, and also add a couple of tins of chickpeas. To last over 2 days.
Hayley says
Hi
We have added turmeric in this recipe 🙂
Thank you.
Hayley
Dshah says
You have skipped adding eggplant and valor beans in the pressure cooker method. When do you add them?
Hayley says
@Dshah, thank you for pointing out this error, now I have added in the method. Happy cooking 🙂
JeCsOn says
hmmmmm
Pavani says
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.
jcookingodyssey says
Thank you Pavani, totally agree with you as these two vegetables creates best taste ! Do let me know how you like Gujarati version 🙂