🌿Ringan Batakaq nu Shaak aka Aloo Baigan Sabzi aka Eggplants & Potato Stew.
If you know you know, Gujarati can let go of their homeland but never ‘Ringan Bataka’ (eggplants and potatoes). The recipe I always wanted to perfect but I didn’t know I only needed butter chicken spices from shanfoods to make me feel at home. I used plant-based shanfoodsglobal butter chicken spices to make this delicious stew. I have been using shan spices for over a decade and I trust their spices for an authentic south Asian taste. Although the majority of their spices are made for meat dishes, they are very much vegan, vegetarian, and gluten-free diet-friendly.
- Serves 4
- 10 to 12 baby potatoes
- 6 to 8 small eggplants
- 1 tbsp garlic paste
- 1 package Shan butter chicken masala
- 5 medium ripe tomatoes
- 4 tbsp oil, more if you like
- 3 tbsp coconut cream, optional
- Boil the tomatoes in a saucepan with enough water to cover the tomatoes. Boil until the skin starts to peel and tomatoes are soft.
- Let the tomatoes cool down before peeling the skin and removing the seeds. Puree the tomatoes in a food processor until smooth.
- Thoroughly wash eggplants. Fill up a medium prep bowl with water and set it aside for soaking eggplants.
- Now cut the top of each eggplant and slit them crosswise from the top without cutting the whole eggplant. You may trim the top and cut the eggplants crosswise from the bottom for a pretty presentation 😉.
- Wash and scrub the baby potatoes. Dry them and cut them into halves. I like to keep the skin on for baby potatoes but if you prefer to not keep it, you do you.
- In a large bowl, mix eggplants and potatoes with an entire package of Shan butter chicken masala, garlic paste, and 2 tbsp oil.
- Heat the remainder of the oil in a pressure cooker on medium heat. Add eggplants and potatoes. Sautee it until the eggplant starts to change color. Add your tomato puree and mix very well.
- Close the lid and pressure cook for 8 minutes and let the pressure release naturally.
- Add coconut cream and mix it very well.
- Garnish with fresh cilantro and serve it hot with plain rice, Indian Roti, or Puri.