Rigan batata nu shak is a popular Gujarati curry and has little sweet, sour and medium spicy in terms of taste, just like any Gujarati food. It also has some nutty flavors from peanut, coconut and sesame. I share the easiest way to make Gujarati wedding style rasawala rigan batata nu shak which is perfect for your meal. Do give this one a try!
Gujarati style rigan batata nu shak | Rasawala rigan batata nu shak | how to make brinjal potato curry
- 300 grm or 6-7 medium size brinjal
- 150 grm or 2 medium size potatoes
- 3 tbsp + 5 tbsp oil
- 1 bay leaf
- 1 tsp cumin sees
- 2 cloves
- 1 inch cinnamon
- 2 dry red chilli
- 2 tsp green chilli paste
- ½ tsp ginger paste
- ¼ tsp garlic paste
- 3 tbsp + 1 cup water
- ½ tsp turmeric powder
- 1.5 tbsp kashmiri red chilli powder
- 1 tbsp coriander powder
- 3 tbsp sugar
- 1 medium size chopped tomato
- 50 grm or 3 tbsp crushed peanuts
- 3 tbsp dry coconut
- 3 tbsp white sesame
- ½ tsp garam masala
- 1 tbsp tamarind paste
- 1 tbsp jaggery
- Some coriander leaves
- Cut brinjal (rigan) and potatoes into medium size pieces. Keep it in water.
- In a pan, add oil, hing, brinjal and potato pieces. Keep the flame high and stir fry vegetables till slightly golden brown coating the sides of the vegetable.
- Add salt and cover and cook vegetables till it becomes soft and properly cooked.
- Then in the same pan, add oil, bay leaf, cumin seeds, cloves, cinnamon stick, dry red chilli and ginger-garlic-chili paste. Sauté for a minute.
- Take water in a bowl; add turmeric powder, red chilli powder, coriander powder and sugar. Mix well. Cook till oil separates from the sides of the masala.
- Add chopped tomatoes and cook till they become soft and mushy.
- Then add crushed peanut powder, dry coconut and crushed sesame seeds. Mix well. Cover and cook till oil separates from the sides of the masala.
- Add cooked brinjal and potatoes. Mix well.
- Add a cup of water to adjust the consistency of the gravy. Cover and cook for 5 minutes.
- Now add garam masala, tamarind paste and jaggery. Mix well.
- Garnish with coriander leaves and serve with poori or paratha.
- Cut brinjal and potatoes into bigger pieces.
- the outer crispy brown coating helps retain vegetable shape.
- masala paste gives good color to sabji.
- In masala, the proportion of crushed peanuts, dry coconut and white sesame should be equal.