Entree: India – Gujarat – રિંગણ બટેટા નુ શાક ➤ Ringan Bateta nu Shaak (Gujarati-style eggplant and potato curry in a spiced, slightly sweet-sour gravy)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Total 45 min

Ingredients

- 2 medium eggplants (aubergines), about 1 lb (450 g) each (or total 2 lb / 900 g)
- 2 tbsp (30 ml) vegetable oil or peanut oil
- 1 tsp (5 ml) mustard seeds
- 1/2 tsp (2.5 ml) cumin seeds
- 1/8 tsp (0.5 ml) asafoetida (hing)
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 1 tbsp (15 ml) grated fresh ginger
- 2 green chilies, slit (use 1 for mild, 2 for medium heat)
- 2 medium tomatoes, finely chopped, about 8 oz (225 g)
- 2 medium potatoes, peeled and cubed, about 12 oz (340 g)
- 1/2 tsp (2.5 ml) turmeric powder
- 1 tsp (5 ml) ground coriander
- 1/2 tsp (2.5 ml) red chili powder (adjust to taste)
- 1 tsp (5 ml) jaggery or brown sugar
- 1 tsp (5 ml) tamarind paste diluted in 1 tbsp (15 ml) water
- Salt to taste
- 1/4 cup (60 ml) water (adjust as needed)
- 2 tbsp (30 ml) chopped fresh cilantro for garnish
- 1 tbsp (15 ml) lemon juice (optional, to brighten)

Instructions

1. Preheat a gas flame or broiler. Char the eggplants whole over the flame or under a broiler, turning until the skin is blackened and flesh is very soft, about 10–15 minutes. Alternatively roast at 450°F (230°C) for 30–40 minutes. Cool, peel, and roughly mash the flesh; set aside.
2. Boil the cubed potatoes in salted water until fork-tender, about 10–12 minutes. Drain and set aside.
3. Heat oil in a heavy skillet over medium heat. Add mustard seeds and when they begin to pop, add cumin seeds and asafoetida. Sauté briefly until fragrant.
4. Add chopped onion and sauté until soft and translucent, about 6–8 minutes. Stir in grated ginger and slit green chilies and cook 1 minute.
5. Add chopped tomatoes and cook down until soft and oil begins to separate, about 6–8 minutes. Stir in turmeric, ground coriander, and red chili powder; cook 1 minute to bloom the spices.
6. Add mashed eggplant and boiled potatoes to the pan. Mix gently to combine. Pour in tamarind-water, add jaggery, and season with salt. Add 1/4 cup (60 ml) water to loosen the gravy if needed.
7. Simmer gently for 6–8 minutes, stirring occasionally so flavors meld and potatoes absorb the sauce. Adjust salt, jaggery, or tamarind to balance sweet-sour.
8. Stir in lemon juice if using and garnish with chopped cilantro. Serve hot with roti, bhakri, or steamed rice.