Gujarati style rigan batata nu shak | Rasawala rigan batata nu shak | how to make brinjal potato curry

Rigan batata nu shak is 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!

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Recipe card for brinjal potato curry

Nehas Cook Book
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course curry
Cuisine Indian

Ingredients
  

  • 300 grm or 6-7 medium size potatoes
  • 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 tomatoes
  • 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

Instructions
 

  • Cut brinjal (rigan) and potatoes into medium size pieces. Keep it into water.
  • In a pan, add oil, hing, brinjal, and potato pieces. Keep the flame high and stir fry vegetables till slightly golden brown coating on the sides of the vegetable.
  • Add salt and cover and cook vegetable till it becomes soft and properly cooked.
  • Then in the same pan, add oil, bay leaf, cumin seeds, cloves, cinnamon stick, dry red chili 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 masala.
  • Add chopped tomatoes and cook till it becomes 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 masala.
  • Add cooked brinjal and potatoes. Mix well.
  • Add a cup of water to adjust the consistency of 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.

Notes

  • 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.

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