Ringan Batata Nu Shaak/Brinjal Potato Curry
Ringan Batata Nu Shaak/Brinjal Potato Curry

Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, ringan batata nu shaak/brinjal potato curry. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Ringan Batata Nu Shaak/Brinjal Potato Curry is one of the most well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Ringan Batata Nu Shaak/Brinjal Potato Curry is something which I’ve loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can cook ringan batata nu shaak/brinjal potato curry using 19 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Ringan Batata Nu Shaak/Brinjal Potato Curry:
  1. Make ready 1 Big brinjal Big washed and cut into cubes
  2. Take 1 Big potato washed, peeled and cut into cubes
  3. Make ready 1 tbsp oil
  4. Get 1/4 tsp asafoetida hing
  5. Make ready 1/2 tsp turmeric powder haldi
  6. Make ready 1/2 tsp mustard seeds rai
  7. Prepare 1/4 cup water
  8. Get salt as per taste
  9. Get For masala
  10. Make ready 2 tbsp groundnut powder
  11. Make ready 2 tbsp dessicated coconut
  12. Get 1 tbsp coriander cumin powder dhania jeera powder
  13. Get 1 tsp red chilli powder or as per taste
  14. Take 1/2 tbsp sugar
  15. Prepare 1 tsp sesame seeds
  16. Get 1/2 tsp garam masala
  17. Prepare 2 tbsp coariander washed and chopped finely
  18. Prepare 2 tsp dried curry leaves or 10 curry leaves chopped
  19. Take salt as per taste
Steps to make Ringan Batata Nu Shaak/Brinjal Potato Curry:
  1. Heat oil in a pressure cooker pan. Add mustard seeds, turmeric powder and asafoetida. Add the chopped brinjals(eggplant/aubergine) and potato.
  2. Mix and add salt as per taste. Mix well. Add water and cover the lid with a whistle and pressure cook for 2 whistles on high and one whistle on low heat.
  3. In the meantime prepare the masala. In a plate or bowl add groundnut powder, desiccated coconut, sesame seeds, red chilli powder, coriander-cumin powder, garam masala, sugar, and a little salt.
  4. Add chopped coriander and curry leaves. (i have used dried curry leaves). Mix well.
  5. Open the lid after the pressure cooker has cooled down. Add the prepared masala and mix gently. (My husband likes the brinjal to be mushy and hence I have pressure cooked more than the time specified).
  6. Simmer for 4-5 minutes till the masala is absorbed. The ringan batata nu shaak is ready.
  7. Serve ringan batata nu shaak hot with roti, dhebra, paratha, rotla, puri, thepla, rice and dal, masala khichdi and kadhi.

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