Rigan Chips nu Shaak is a unique and traditional Kathiyawadi-style sabzi that stands out for its simple preparation and rich flavours. This dish is prepared using rigan (brinjal) cut into medium-thick chips, along with everyday spices commonly found in any kitchen. What makes this sabzi special is its gravy-like texture. The rasa is prepared using buttermilk, which gives a mild tanginess and enhances the overall taste. To enrich the flavour even more, coarsely crushed peanuts and gathiya powder are added. These not only boost the taste but also help in naturally thickening the gravy, giving the sabzi a hearty and comforting consistency.
Along with this sabzi, I also prepare bajra roti using a new and simple method, which ensures soft and fluffy rotis every single time. This technique makes the roti preparation effortless, even for beginners. When served together, the rigan chips nu shaak and soft bajra rotis create a wholesome and satisfying Kathiyawadi thali. Do try this!
The key to making tasty kathiyawadi thali at home are
For Rigan Chips nu Shak
- Begin by cutting the rigan (brinjal/eggplant) into medium-thick chips. Cutting them into chip-sized pieces helps them cook evenly and also gives the sabzi a unique texture. Cook these rigan chips in oil without adding any water. Cooking them directly in oil enhances their flavour and prevents them from turning mushy.
- Next, I add coarsely crushed peanut powder and crushed gathiya powder to the gravy. Both of these ingredients not only enhance the taste but also give a natural thickness to the sabzi. The addition of buttermilk in the rasa adds a tangy, rich flavour and makes the gravy exceptionally tasty.
- Finally, rigan chips nu shak tastes best when prepared slightly spicy and served hot. It pairs wonderfully with soft bajra rotis or comforting khichdi.
 For Bajra Roti
- Firstly, always follow the correct proportion of ingredients — a 2:1 ratio of bajra flour to hot water. However, the exact amount of water may vary depending on the quality of the flour. Knead the dough very well. If the dough has cracks, the rotis will not puff up or turn soft.
- Secondly, once the dough is ready, start preparing the rotis immediately. Apply a little ghee and sprinkle some dry flour while shaping the rotis to help separate the layers and achieve a soft texture.
- Lastly, cook the rotis on medium flame. After placing the raw roti on the tawa, sprinkle a few drops of water on top. The added moisture helps the roti turn soft, fluffy, and perfectly cooked.
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Recipe videoÂ
Rigan chips nu shak recipe | bajra roti recipe | kathiyawadi rigan sabzi with bajra roti
Ingredients
For rigan nu shak
- 300 grm medium size rigan
- 5-6 tbsp oil
- 1 tsp cumin seeds
- ½ tsp mustard seeds
- Pinch of hing
- 6-8 garlic cloves
- 1 cup chopped onion
- 2 green chilli
- 1 tbsp ginger-garlic paste
- ½ tsp turmeric powder
- Salt to taste
- 1 tbsp red chilli powder
- 1 tbsp coriander powder
- ½ cup coarsely crushed peanuts
- ½ cup coarsely crushed gathiya
- 1 cup sour buttermilk
- Coriander leaves
For bajra roti
- 2 cup bajra flour
- Salt to taste
- 1 tsp ghee
- 1 cup hot water or as required
- Ghee for serving
Instructions
Making Rigan nu Shak
- Take 300 grams of medium-sized rigan (brinjal). Remove the stem and cut each rigan into 4 slices. Then cut the slices into medium-thick chips (refer to the video).
- Heat 5–6 tbsp oil in a kadai. Add 1 tsp cumin seeds, ½ tsp mustard seeds, a pinch of hing, and 6–8 garlic cloves. Sauté for a few seconds.
- Add 1 cup chopped onion and sauté it well.
- Then add 2 green chillies and 1 tbsp ginger-garlic paste. Sauté again.
- Add ½ tsp turmeric powder and mix well.
- Now add the chopped rigan chips and salt. Mix well, cover, and cook the sabzi on low flame for 5–7 minutes until the rigan becomes soft and properly cooked.
- Next, add 1 tbsp red chilli powder, 1 tbsp coriander powder, ½ cup coarsely crushed peanut powder, and ½ cup coarsely crushed gathiya powder. Mix well and cook for 2 minutes so the masala flavours blend and oil starts to release from the sides.
- Add 1 glass of buttermilk and mix well. Cook the sabzi for another 2 minutes until oil releases from the sides.
- Garnish with coriander leaves and serve hot with bajra roti.
Making Bajra Roti
- In a bowl, add 2 cups of bajra flour, salt to taste, and 1 tsp ghee. Mix well.
- In a pan, boil 1 cup of water. Switch off the gas and pour the hot water into the flour mixture.
- Mix and cover it for 2–3 minutes.
- Knead the mixture into a soft, smooth dough. Add a little more hot water if the dough is not binding properly.
- Take a medium-sized portion of dough and flatten it between your palms.
- Place it on a rolling board and dust some dry flour to prevent sticking.
- Pat the dough gently with your hand and roll it slightly with a rolling pin.
- Place the roti on a hot tawa and apply some water on the upper side.
- Cook the roti on medium flame until it puffs up and becomes soft.
- Serve the super soft bajra roti with rigan nu shak.
Notes
For rigan nu shak
- Cut the brinjals (ringan) into medium-thick chips.
- Onion adds a slight sweetness and enhances the taste of the sabzi.
- Cooking the brinjal chips in oil gives a very good flavour to the sabzi. Do not add water while cooking the brinjal.
- Coarsely crushed peanuts and gathiya powder enhance the taste and add thickness to the sabzi gravy.
- Adding buttermilk enhances the taste of the sabzi.
- Knead a soft dough for bajra roti.
- Apply some water while roasting bajra roti.
- Cook bajra roti on a medium flame. Do not cook it on a low flame.