Dahi Ringan nu Shaak is a simple yet super delicious curry made with small-sized brinjals (baingan/ringan), everyday spices, and fresh curd (dahi). This dish requires only a few basic ingredients—brinjals are cooked with flavorful masala, and finally, curd is added to transform the dish completely. The addition of dahi enhances the taste and gives the sabzi a rich, slightly tangy flavor that takes it to the next level.
Typically served as a side dish with roti or rice, this recipe is light, comforting, and full of homely flavors. Its simplicity and quick preparation make it a perfect choice for busy days when you want something tasty without spending too much time in the kitchen. Do give it a try!
The key to making tasty dahi Ringan nu shak at home are
- Firstly, Always select fresh and tender ringan (brinjals) for the sabzi. Small-sized ringan work best for this recipe, but if you are using larger ones, cut them into big pieces. You can also enhance the nutrition by adding vegetables like potatoes or green peas.
- Secondly, For the sabzi gravy, along with regular spices, add some peanut powder. It helps to thicken the gravy and adds a rich, nutty flavor. Adding fresh curd (dahi) further enhances the overall taste, giving the dish a creamy texture with a mild tangy flavor. If you prefer, you can also use thick buttermilk instead of curd.
- Lastly, This dish tastes best with a slight hint of spice and when prepared using freshly cooked ringan combined with the curd mixture, creating a perfect balance of flavors.
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Recipe video
Dahi ringan nu shak recipe | dahi baingan sabji | Gujarati style rigan nu shak
Ingredients
- 300 grm or 15-16 very small size ringan
- 4 tbsp oil
- 1 tsp cumin seeds
- 6-7 curry leaves
- Pinch of hing
- 1 tbsp green chilli-ginger-garlic paste
- ½ tsp turmeric powder
- Salt to taste
- 1 tbsp red chilli powder
- 1 tbsp coriander powder
- ½ tsp garam masala
- 1 tbsp jaggery
- 2 tbsp peanut powder
- ½ cup water or as required
- ¼ cup curd
- Garnish with coriander leaves
Instructions
- Wash 300 grams or 15–16 small-sized ringan (brinjals) and dry them. Then cut off the tops and make cross slits in the center. If you are using larger ringan, cut them into pieces. Soak the ringan in salted water to prevent them from drying out or turning dark.
- Now, in a pan, add 4 tbsp oil. Add 1 tsp cumin seeds, 6–7 curry leaves, a pinch of hing, and 1 tbsp green chilli–ginger–garlic paste. Sauté well.
- Then add the ringan along with ½ tsp turmeric powder and salt. Mix well and sauté for 2 minutes.
- Now add 2–3 tbsp water and cover the pan. Add some water on the lid as well. With this method, the water evaporates slowly and the ringan become soft. Cook the sabzi on low flame for 10–12 minutes or until the ringan are completely soft.
- Then add 1 tbsp red chilli powder, 1 tbsp coriander powder, ½ tsp garam masala, 1 tbsp jaggery, 2 tbsp peanut powder, and a little water. Sauté the masala until oil starts to release from the sides.
- Switch off the gas and let the sabzi cool slightly. Then add ¼ cup curd and mix well.
- Turn on the gas again and cook the sabzi for 5 minutes on low flame so that the masala flavors are well absorbed into the ringan.
- Dahi ringan nu shak is ready. Serve hot with roti or rice.
Notes
- Dip the cut rigan (brinjal) into salted water so it does not turn black.
- Do not add extra water while cooking the rigan.
- Cook the rigan on a low to medium flame until it becomes soft.
- Let the sabji cool slightly, then add curd to it.
- Cover and cook the sabji on a low flame so the masala flavor is well absorbed.
- Dahi ringan nu shak taste great when it prepared slightly spicy.