Rigan batata nu shak | Bharela rigan batata nu shak | brinjal potato curry

It is a simple and interesting sabzi or curry made with rigan (brinjals) and potatoes.  A tasty masala made with peanuts, sesame seeds, and gathiya (Gujarati farsan) which is cooked with fried brinjals and potatoes till it has developed all the flavors. It has a little sweet, sour, and medium spicy in terms of taste, just like any Gujarati sabzi.

I share the new and easiest way to make bharela rigan batata nu shak which is perfect for your meal. Do try this!

• Cut brinjal into two parts and make a slit on it, so it will absorb masala flavor easily.
• Prick potatoes with a fork, so they will cook fast and absorb masala flavor.
• Fry brinjals and potatoes on medium flame, or you can also steam it for sabzi.
• Crush masala into a coarse powder, it will give a nutty taste to the sabzi.

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Recipe Video

Rigan batata nu shak | Bharela rigan batata nu shak | brinjal potato curry

Author Nehas Cook Book

4.50 from 2 votes

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Curry

Cuisine Indian

Servings 4 servings

Ingredients

 

• 300 grm or 7-8 medium size potatoes
• 150 grm or 3 medium size potatoes
• 6 tbsp oil
• 1 bay leaf
• 1 tsp cumin sees
• 1 inch cinnamon
• 2 dry red chilli
• 1 tbsp ginger garlic paste
• 2 green chilli paste
• 1 cup hot water
• ½ tsp turmeric powder
• 1.5 tbsp kashmiri red chilli powder
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 2 medium size tomato puree
• 3 tbsp crushed peanuts
• 3 tbsp white sesame
• 2 tbsp papdi gathiya
• ½ tsp garam masala
• 1 tbsp jaggery
• 1 tsp lemon juice
• Some coriander leaves

Instructions

• Cut brinjal (rigan) into two halves and make slits on its inner part.
• Now sprinkle ¼ tsp turmeric powder, salt and ¼ tsp red chilli powder on it. Rub masala to brinjals. Keep it aside.
• Then remove the skin of the potatoes and prick it with a fork. Keep it aside.
• Now heat 4 tbsp oil in a pan, add brinjals and fry them on medium flame till they cooked 90%.
• Also, fry potatoes on medium flame till they become slightly golden brown coating their sides and becoming soft.
• Then add 2 tbsp oil to a pan, add cumin seeds, bay leaf, dry red chilli, and cinnamon. Sauté for a minute.
• Add ginger-garlic paste and green chilli paste. Sauté for a few seconds.
• Take water in a bowl; add turmeric powder, red chilli powder, coriander powder, and cumin powder. Mix well. Cook till oil separates from the sides of the masala.
• Add tomato puree and salt. cover and cook till oil separate from its sides.
• Meanwhile in a mortal-pestal, add peanuts, white sesame seeds, and papadi gathiya. Grind it into a coarse powder.
• Add masala into the gravy and cook till oil separates from its sides.
• Now add 1 cup of hot water and bring it to a boil.
• Then add fried brinjal, and potatoes and mix well. Cover and cook for 5 minutes.
• Now add garam masala, lemon juice, coriander leaves, and jaggery. Mix well.
• serve bharela rigan batata nu shak with poori or paratha.

Notes

• outer crispy brown coating helps retain vegetable shape.
• masala paste gives good color to sabji.
• In masala, the proportion of peanut and white sesame should be equal.