Ringan Bateta nu Shaak is a homely Gujarati dish made with aubergine and potato in a rich tomato-based gravy. Aka rasa valu shaak. My family's Kathiyawadi version uses garlic for a deeper, more flavourful sauce. It's simple to make, whether on the stovetop or in a pressure cooker.

potatoes and aubergines in a tomato based gravy served in a bowl and garnished with coriander.

Note – This post has been updated from our recipe archives with new images and content. First published 14th March 2013 - the recipe remains the same.

My Grandma's Aubergine Potato Shaak

After holidays, celebrations or just a run of heavier meals, it's shaak like this that I crave.

My ringan bateta nu shaak is the exact version my Mum learnt from my Grandma. She used to make it on the stove top but later perfected a version in the stove top pressure cooker. It’s a method I still stick to now with the Instant Pot.

Cooking the shaak under pressure is speedy, but also deepens the flavour in a way that feels like it’s been simmering for much longer. That said, I’ve tested a stovetop version too, so you’ve got options.

The real highlight here is the Kathiyawadi gravy - it’s rich and garlicky which strays a little from the authentic version. It's not too thick, not too thin - just perfect to scoop with rotli or soak some khichdi.

I usually serve this as part of a simple Gujarati meal with Gujarati rotli or bajri na rotla, a side of plain khichdi, some lasan ni chutney, and a glass of masala chaas to finish. In the summer, it'll be this fajeto drink instead.

I guarantee this gravy will make you go back for seconds!

Hayley x

Ingredients notes

Be sure to check out the full recipe and exact ingredient list below in the recipe card.

Potatoes - I use all rounder potatoes here. All I suggest is avoiding waxy potatoes because you want the potatoes to be tender and meld with the gravy.

Aubergines - you want to buy the big fat aubergines (eggplants) for this recipe. Don't use baby aubergine (used for bharela ravaiya).

Tomatoes – my preference is tinned plum tomatoes (that have been crushed) or passata which help create a rich, thick, red coloured gravy. I find that fresh tomatoes do not give the same results, however, the flavour will be delicious either way!

Garlic – my recipe includes fresh minced garlic, although it isn't traditional to classic ringan bateta nu shaak. You can choose to add it also (I highly recommend!), or leave it out.

Ginger & green chillies - fresh, obviously! I usually crush the garlic, ginger and green chillies together for ease.

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

Mustard seeds - needed for the tempering.

How I make Ringan Bateta Step By Step

Here I've given instructions in an instant pot but the recipe is the same no matter which vessel you choose to cook this shaak in.

The only difference is the cooking time and how much water you add. I find that British vegetables have good water content so I find I don't need much water or time to cook the vegetables in. Recipes in India or other regions often add quite a bit of water and have a lengthy cooking time. I think you have to find a value which works for you.

mustard seeds and hing added to the hot oil in a pressure cooker. — Start with tempering mustard seeds and hing in hot oil

spices powders added to the tomato puree in a pan. — Add the tomatoes, garlic, ginger, green chillies and spice powders

Tomato masala in a pan. — Saute the mixture until oil separates

Raw aubergine and potato cubes added to the pan. — Tip in the eggplant and potatoes

Ringan and bateta cubes coated in masala in a pan. — Season with salt, add a little water and mix well

Gujarati shaak in a pan. — Cook until the vegetables are tender and the gravy has thickened.

Gujarati ringan bateta nu shaak served with rotli and salad on the side.

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