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Ringan Batata Nu Shaak/Brinjal Potato Curry
Ringan Batata Nu Shaak/Brinjal Potato Curry

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The ingredients needed to make Ringan Batata Nu Shaak/Brinjal Potato Curry:
  1. Provide 1 Big brinjal Big washed and cut into cubes
  2. Provide 1 Big potato washed, peeled and cut into cubes
  3. Prepare 1 tbsp oil
  4. You need 1/4 tsp asafoetida hing
  5. Prepare 1/2 tsp turmeric powder haldi
  6. Get 1/2 tsp mustard seeds rai
  7. Use 1/4 cup water
  8. You need salt as per taste
  9. Prepare For masala
  10. Use 2 tbsp groundnut powder
  11. You need 2 tbsp dessicated coconut
  12. Use 1 tbsp coriander cumin powder dhania jeera powder
  13. Take 1 tsp red chilli powder or as per taste
  14. Provide 1/2 tbsp sugar
  15. Use 1 tsp sesame seeds
  16. You need 1/2 tsp garam masala
  17. Use 2 tbsp coariander washed and chopped finely
  18. Prepare 2 tsp dried curry leaves or 10 curry leaves chopped
  19. Get salt as per taste
Steps to make Ringan Batata Nu Shaak/Brinjal Potato Curry:
  1. Heat oil in a pressure cooker pan. Add mustard seeds, turmeric powder and asafoetida. Add the chopped brinjals(eggplant/aubergine) and potato.
  2. Mix and add salt as per taste. Mix well. Add water and cover the lid with a whistle and pressure cook for 2 whistles on high and one whistle on low heat.
  3. In the meantime prepare the masala. In a plate or bowl add groundnut powder, desiccated coconut, sesame seeds, red chilli powder, coriander-cumin powder, garam masala, sugar, and a little salt.
  4. Add chopped coriander and curry leaves. (i have used dried curry leaves). Mix well.
  5. Open the lid after the pressure cooker has cooled down. Add the prepared masala and mix gently. (My husband likes the brinjal to be mushy and hence I have pressure cooked more than the time specified).
  6. Simmer for 4-5 minutes till the masala is absorbed. The ringan batata nu shaak is ready.
  7. Serve ringan batata nu shaak hot with roti, dhebra, paratha, rotla, puri, thepla, rice and dal, masala khichdi and kadhi.

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