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.