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

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Curry
Cuisine Indian
Servings 4 servings

Ingredients
 

  • 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

Instructions

  • 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.

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.