Ringan Bateta Nu Shaak

Ringan bateta nu shaak is a vegetarian dish made with potatoes and eggplant simmered and spiced in a luscious tomato gravy. This rasawala shaak is made with a big flavor, in the style you have the dish often at Gujarati weddings or traditional events.  

This Kathiyawadi dish comes together quickly and uses commonly used Indian spices.

It is often served as part of a Gujarati Thali with other shaaks such as Bhinda Nu Shaak, Valor Muthia Nu Shaak, and Peas Cauliflower Shaak to name a few.

Here’s a quick video showing how I make this dish:

Note, there is a simpler version of this dish that my mom makes and is made commonly in a Gujarati household.I will add it below soon.

Why You Will Love This Recipe

• Ready in 30 minutes | Easy to make dish
• Wholesome ingredients | Potatoes, aubergine, tomatoes and spices are key ingredients
• Vegetarian and vegan | Gluten-free option available

Ingredient Notes

Potatoes, eggplants, and tomatoes are the primary ingredients.  If you make Indian food, you will have all of these commonly used spices.

Below are ingredient notes. Full ingredients and directions are in the printable recipe card at the end of the post. 

Tomatoes – I have used crushed tomatoes. It cuts down on cook time and gives a consistent flavor.  Feel free to use fresh tomatoes and cook them down if you prefer.

Eggplant: Any will do, you can also use baby eggplants.

Dried red chilies: You can skip this if you’d like it a little less spicy. Green chilies are also used so you will still get some heat.

Peanuts – Ground, roasted peanuts are added to provide thickness and flavor to the gravy.  You can skip it or substitute with ground, roasted sesame seeds. Roasted gram flour or chickpea flour can also be used but I prefer not to as that is usually how dhaba style Gujarati shaak is prepared, which is different.

Desiccated coconut powder – Adds great flavor to ringan batata nu shaak, don’t skip it!

Coriander leaves (cilantro) – Gives a little freshness to the dish as a final touch.

Tip: Gujarati food is known for adding sugar.  You know why? A little bit of sugar helps to balance out the flavors of the dish!

How To Prep The Vegetables

Cut the potatoes and eggplants in similar size pieces.  Medium sized chunks are best for this dish.

I use the same approach to cutting them both.

First, cut the potato or eggplant in half. 

Then, cut into medium sized chunks.

TIP: Place the cut potatoes and eggplants in bowls of water to prevent them from browning before you begin to cook!

Making It

Tadka: Heat oil in a pan on medium-high.  Add cloves, dried red chilies and cinnamon sticks.  Then, add mustard seeds followed by cumin seeds.  Once they begin to sizzle, add asafetida (hing).  Add ginger, green chili, and last the garlic. 

Potatoes: Add potatoes to pan and mix. Cover and cook 6-7 minutes on low-medium or until potatoes are fork tender. Check and mix intermittently so it does not burn.

Eggplant and spices: Add eggplants, crushed tomatoes, spices (all except sugar), ground roasted peanuts, and desiccated coconut.

Cook: Add water. Cover and cook.

Mash: After about 3-4 minutes you can optionally, use a masher to lightly mash a few eggplants. This will help thicken and flavor the gravy even more.

Then let it cook uncovered for an additional 3-4 minutes, or until it reaches a slightly thicker consistency (or how you prefer it).

Serve: Add sugar and give a final mix.  Serve ringan bateta nu shaak.

Serving Suggestions

This Gujarati delicacy is often served with kadhi and khichdi.

Eggplant potato curry – aloo baigan goes well with some hot Indian Basmati Rice which you can serve as Jeera Rice, an Indian recipe using basmati rice.

Serve with Bhakri, Puri, rotli, or any Indian bread. It would be great as part of a full Gujarati thali as well!

Add pickles such as Turmeric Pickle, Athela Marcha, Carrot Pickle, or Aam Chundo.Find an Indian sweet to complete the meal! Traditional Gujarati sweet includes Sukhdi. An easy dessert is Greek Yogurt Shrikhand.