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.
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.
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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📖 Recipe
Ringan Bateta nu Shaak
Equipment
- Instant pot or stove top pressure cooker or kadai
Ingredients
- 1 big aubergine cut into cubes
- 3 medium potatoes peeled and cubed
- ⅓ cup tinned tomato crushed
- 3 cloves garlic
- 2 green chillies
- 1 inch fresh ginger
- 3 tablespoon oil
- 1 teaspoon mustard seeds
- ½ teaspoon asafoetida
- 1 teaspoon turmeric powder
- 2 teaspoons red chilli powder
- ¼ teaspoon garam masala
- 3 teaspoon ground coriander and cumin
- salt per taste
- 3 tablespoon coriander for garnishing
Instructions
Instant Pot
- In a blender blend ⅓ cup tinned tomato , 3 cloves garlic , 2 green chillies, 1 inch fresh ginger until soft puree.
- Heat Instant pot's inner pot using the saute function.
- Add 3 tablespoon oil and let it heat.
- Add 1 teaspoon mustard seeds and ½ teaspoon asafoetida
- Once they crackle add pureed tomato mix, 1 teaspoon turmeric powder, 2 teaspoons red chilli powder, ¼ teaspoon garam masala, 3 teaspoon ground coriander and cumin andsalt per taste, saute for a few minutes or until oil appears on the surface.
- Add chopped 1 big aubergine and 3 medium potatoes pieces and mix well.
- Add ¼ cup water.
- Cancel the saute mode.
- Close the lid and choose LOW PRESSURE for 1 minute, keep the sealing valve in the sealing position.
- Once done quick release the pressure.
- Gently mix the shaak and sprinkle 3 tablespoon coriander.
- Serve hot.
Indian Pressure Cooker method
- Heat oil in a pressure cooker, add mustard seeds and hing.
- Add crushed tomato, ginger-garlic and green chillies.
- Add red chilli, turmeric, dhanajeera and garam masala powder and salt.
- Cook until oil is visible on the surface.
- Now add diced potatoes and eggplant.
- Mix well and add less than one cup of water (this may need to be changed depending on the water content of the aubergine).
- Cover with lid and let cook till potatoes are well cooked but not mashed or to one whistle of the pressure cooker.
- Turn off the heat, and garnish with the coriander.
Stovetop
- Heat oil in a pan or kadai pan.
- Add mustard seeds and hing.
- Add pureed tomato, green chilli, ginger and garlic.
- Then add spices and salt.
- Let the masala cook for about 2-3 minutes.
- Add the cut potatoes and 2 cups of water.
- Cover with the lid and cook for about 5 minutes, until the potatoes are partially cooked.
- Add the aubergine pieces and mix.
- Cover again and cook for another 12 to 15 minutes, until the aubergine and potatoes are cooked well enough.
- Make sure to stir every 3-5 minutes and check the level of water, if needed add a few spoons.
- Turn off the heat and garnish the curry with coriander.
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.
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Rezel Kealoha says
I've been looking for more vegan dishes to make. I must put this mon my list!
Luci's Morsels says
This looks delicious and I can only imagine how great it smells! This would make an easy, weeknight meal and I can't wait to try it.