Ringan Batata Nu Shaak is a traditional Gujarati dish that is often served at weddings and other celebratory occasions. It is a vegetarian curry made with eggplant and potatoes, and spiced with a variety of Indian spices, including cumin, turmeric, chili powder, and coriander. The dish is known for its balance of sweet, spicy, and tangy flavors, and is typically served with pooris, paratha, or rice. In this article, we will provide a step-by-step guide on how to make this delicious and festive dish, perfect for a wedding or any special occasion.
Characteristics | Values |
---|---|
Prep Time | 5-15 minutes |
Cook Time | 20-25 minutes |
Total Time | 25-40 minutes |
Cuisine | Gujarati, Indian |
Diet | Gluten-Free, Hindu, Vegan, Vegetarian |
Main Ingredients | Eggplant, Potato |
Other Ingredients | Oil, Spices, Tomatoes, Tamarind, Jaggery, Nuts, Seeds, Leaves |
What You'll Learn
Prepping the vegetables
Ringan Batata Nu Shaak is a traditional Gujarati dish that is often served at weddings. It is a vegetarian dish made with potatoes and eggplant simmered and spiced in a luscious tomato gravy. The dish is packed with flavour and has a balance of sweet, spicy, and tangy flavours.
Start by washing and cutting the aubergine/eggplant and potatoes into medium-sized pieces. For the aubergine/eggplant, cut them lengthwise into six segments and then cut each segment into three pieces. For the potatoes, you can choose to keep the skin on or peel it off before cutting them into cubes. Place the cut vegetables in separate bowls of cold water to prevent them from browning.
Next, heat some oil in a pan over medium-high heat. You can use peanut oil, mustard oil, or any other oil of your choice. Once the oil is hot, add the whole spices such as mustard seeds, cumin seeds, cloves, cinnamon sticks, and dried red chillies. If you want to add some extra aromatics, you can also add a pinch of asafoetida/hing and curry leaves at this stage. Fry the spices for a few seconds until they become fragrant.
Now it's time to add the garlic and ginger. You can use whole or minced garlic cloves, or you can make a paste with ginger and garlic. Fry this for about 20 seconds, stirring continuously.
At this point, you can add the potatoes to the pan and give it a good mix. Cover the pan and let the potatoes cook for about 5-7 minutes on low to medium heat. Keep checking and stirring intermittently to ensure they don't burn. You can also add a little water if needed to prevent sticking.
Once the potatoes are partially cooked, it's time to add the aubergine/eggplant. Toss them in the pan and mix well. You can also add the ground spices at this stage, including turmeric, chilli powder, coriander powder, and salt. Give everything a good mix and let it cook for a minute.
Now, add 2-3 cups of hot water to the pan and mix well. Bring the mixture to a boil, then reduce the heat to medium, and cover the pan. Let the curry simmer for about 15 minutes, stirring occasionally, until the vegetables are tender.
Finally, add some fresh or crushed tomatoes and cook until they become soft and mushy. You can also add a little sugar or jaggery at this stage to balance the flavours. Give it a final mix, and your vegetable prep is complete!
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Making the tadka
Preparing the Ingredients:
Before you begin, gather all the ingredients required for the tadka. This typically includes spices such as mustard seeds, cumin seeds, asafoetida (hing), dried red chillies, cinnamon sticks, cloves, and curry leaves. Additionally, you'll need oil, preferably peanut oil or mustard oil, for tempering.
Heating the Oil:
Pour the oil into a heavy-bottomed pan or pot and place it over medium to medium-high heat. The ideal temperature for tempering is when the oil is hot but not smoking. You should see gentle ripples on the surface of the oil.
Adding the Spices:
Once the oil is hot, carefully add the mustard seeds. As they begin to pop and splutter, add the cumin seeds and asafoetida. Stir the spices continuously for a few seconds to prevent them from burning. The aroma of the toasted spices should start to fill the kitchen.
Incorporating Additional Ingredients:
At this point, you can add the dried red chillies and other whole spices like cinnamon sticks, cloves, and curry leaves, if using. Sauté them in the oil along with the mustard and cumin seeds for about a minute. The spices will release their flavours and fragrances, creating a tantalising aroma.
Optional Additions:
Depending on your preference, you can also add other ingredients to the tadka. Some recipes suggest adding ginger paste or crushed ginger, garlic, and green chilli paste at this stage. Fry these ingredients along with the spices for about 20 seconds to a minute, stirring continuously.
Timing is Crucial:
It's important to monitor the temperature and timing during the tadka process. If the heat is too high or the spices are cooked for too long, they can burn and turn bitter, ruining the dish. Keep the heat at a medium to medium-high level, and don't leave the spices unattended.
Proceed with the Recipe:
Once the tadka is ready, you can continue with the rest of the recipe. Typically, you'll add the potatoes and eggplant to the spiced oil and proceed with the rest of the cooking process, following your chosen recipe's instructions.
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Cooking the potatoes
Peel and cut the potatoes into 1-inch cubes. You can also cut them into medium-sized chunks or lengthwise into six segments. Place the potatoes in a bowl of water to prevent them from browning before cooking.
Heat oil in a pan over medium heat. You can use peanut oil, mustard oil, or any other oil of your choice. Add the potatoes to the pan and stir to coat them in the oil. Cook the potatoes until they are slightly golden brown, stirring occasionally. This should take about 6 minutes.
In one recipe, the potatoes are cooked with the spices first. Heat oil in a pan and add mustard seeds, cumin seeds, and a pinch of gluten-free asafetida. Once they splutter, add curry leaves, followed by minced garlic and Kashmiri red chilli powder. Cook for 30 seconds, then add the potatoes, aubergines, tomatoes, and ground spices (turmeric, coriander powder, red chilli powder, and salt). Stir everything together and cook for a minute before adding water.
In another recipe, the potatoes are cooked with fenugreek seeds, cumin seeds, green chilli, and garlic first. After about 20 seconds, add the potatoes and water. Cover and cook for about 5 minutes, until the potatoes are partially cooked. Then add the aubergines and remaining spices.
Once the potatoes are golden brown, add the masala mixture and cook for an additional 2 minutes. Then, stir in the diced tomatoes and cook until they become soft and jammy.
Next, pour in 2 cups of water and bring it to a boil. Add the aubergines and cook until they are tender. This can be done in an Instant Pot for 8 minutes or on the stovetop.
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Cooking the eggplant
To cook the eggplant, you'll first want to cut it into pieces. You can cut it into 1-inch pieces, or lengthwise into six segments, or simply into medium-sized chunks. Place the cut eggplant in a bowl of water to prevent it from browning before you start cooking.
Heat some oil in a pan on medium-high heat. You can use vegetable oil, or peanut oil for a more authentic flavour. Add your spices – cumin seeds, mustard seeds, curry leaves, fenugreek seeds, dried red chillies, cinnamon, cloves, and bay leaf. You can also add hing (asafetida) and ginger-garlic paste. Fry for around 20 seconds, stirring well.
Now, add the eggplant to the pan and stir-fry until it is slightly golden brown. You can also sear the eggplant in oil and keep it aside, adding it back in once the potatoes are cooked. This will help the eggplant hold its shape in the curry.
Add the ground spices – turmeric, chilli powder, coriander powder, and red chilli powder. You can also add salt, black pepper, and garam masala. Give everything a good mix and let it cook for a minute.
Add water and bring to a boil. Cover and let the eggplant simmer for around 10-15 minutes, stirring every 5 minutes, until it is tender.
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Serving suggestions
Ringan Batata nu Shaak is a traditional Gujarati dish, often served at weddings and other celebrations. It is a vegetarian dish, featuring a combination of eggplant and potatoes, cooked in a medley of spices, creating a hearty and flavourful curry.
Ringan Batata nu Shaak is a versatile dish that can be served in a variety of ways, depending on the occasion and your personal preference. Here are some serving suggestions to elevate your dining experience:
- Traditional Gujarati Thali: Ringan Batata nu Shaak is commonly served as part of a Gujarati Thali, accompanied by other shaaks (vegetarian dishes). Some popular shaaks that pair well with this dish include Bhinda Nu Shaak, Valor Muthia Nu Shaak, and Peas Cauliflower Shaak. Serving the curry as part of a thali allows your guests to enjoy a variety of flavours and textures, making it a perfect option for festive occasions.
- Bread and Rice Accompaniments: This flavourful curry goes well with various types of bread and rice. For an authentic Gujarati experience, serve it with soft rotis, chapatti, paratha, puri, or khichdi. You can also pair it with Indian bread such as bhakri, rotli, or any other Indian bread of your choice. Additionally, Ringan Batata nu Shaak complements Basmati rice, jeera rice, or plain rice, making it a hearty and satisfying meal.
- Pickles and Condiments: To enhance the flavours of the dish, consider serving it with traditional Indian pickles such as Turmeric Pickle, Athela Marcha, Carrot Pickle, or Aam Chundo. These pickles will add a tangy and spicy dimension to your meal.
- Sweet Treats: Complete the dining experience by offering a traditional Gujarati sweet like Sukhdi after the meal. Alternatively, a simple dessert option is Greek Yogurt Shrikhand, which provides a refreshing conclusion to the meal.
When serving Ringan Batata nu Shaak, feel free to be creative and adapt the dish to your taste preferences. You can adjust the spice level, sweetness, and tanginess to suit your palate. This dish is a delightful way to experience the richness and complexity of Gujarati cuisine, and it is sure to impress your guests at any gathering.
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Frequently asked questions
It takes 30-35 minutes to make ringan batata nu shaak.
You will need the following ingredients:
- Oil
- Cumin seeds
- Turmeric
- Dhana jeeru
- Coriander powder
- Tomatoes
- Ginger-garlic paste
- Green chilli
- Red chilli powder
- Potatoes
- Eggplant
- Tamarind paste or lemon juice
- Jaggery
- Garam masala
- Salt
- Cinnamon
- Cloves
- Black pepper
- Bay leaf
- Water
Ringan batata nu shaak is best served with puri, paratha, rice, or roti.