A vegetarian dish known as ringan bateta nu shaak is cooked with potatoes and eggplant that have been seasoned and stewed in a rich tomato gravy. This rasawala shaak has a strong flavour and is prepared in the manner of the meal served frequently at Gujarati weddings and other formal occasions.
Gujarat, a western Indian state, is the origin of the fiery and hot Kathiyawadi cuisine. Major cities like Porbandar, Jamnagar, Bhavnagar, Rajkot, and Junagadh are located in the Saurashtra area, which includes Kathyiawad. It is one of the oldest Indian cuisines and is becoming more and more well-liked since it offers healthful, fresh meals that can be produced with cheap, readily available materials.
The Kathiyawadi meal Ringan bateta nu shaak combines typical Indian spices and comes together quickly. It is frequently offered alongside various shaaks in a Gujarati thali, like Bhinda Nu Shaak, Valor Muthia Nu Shaak, and Peas Cauliflower Shaak, to name a few.
Here’s the recipe to make Ringan bateta nu shaak
Ingredients:
2 potatoes
1 eggplant
3 tbsp oil
2 cloves
3 small cinnamon sticks
1-2 dried red chilies (alter as per your taste)
¼ tsp mustard seeds
½ tsp cumin seeds
¼ tsp asafetida
½ tbsp ginger crushed
3 cloves garlic
½ tbsp green chili paste
¼ cup + 2 tbsp crushed tomatoes can also use fresh tomatoes, but this provides a better punch of flavor
1 tbsp salt
¼ tsp turmeric
1½ tsp cumin coriander powder
1 tsp kashmiri chili powder (or 1/2 tsp red chili powder)
1 cup water
1 tbsp desiccated coconut
3 tbsp ground, roasted peanuts (skip or use ground, roasted sesame seeds)
1½ tsp sugar
Method:
Heat some oil in a pan on medium-high. Add cinnamon sticks, dried red chiles, and cloves. Add the cumin and mustard seeds after that. Add asafetida once they begin to sizzle. Green chile, ginger, and garlic are added last. Combine the potatoes in the pan. The potatoes should be fork-tender after 6-7 minutes of cooking on low-medium. For it not to burn, check and mix occasionally. Add the ground roasted peanuts, desiccated coconut, crushed tomatoes, and spices (everything except the sugar).Add some water and cook covered. You can lightly mash some eggplants using a masher after around 3–4 minutes. By doing so, the gravy will become even more flavorful and thick. Once it achieves a somewhat thicker consistency, heat it uncovered for a further 3 to 4 minutes (or how you prefer it). Finally, stir in the sugar mix well and keep it covered for a minute for the dlavours to infuse well. Serve ringan bateta nu shaak.
Serving Suggestions
Serve with any Indian bread, such as rotli, puri, or bhakri. That would be wonderful if it were included in a complete Gujarati thali! This goes well with some hot Basmati rice as well which you can serve as Jeera Rice.