16 January, 2021
Kathiyawadi Ringan Bataka nu Saak
(Spicy Eggplant – Potato curry)
Kathiyawadi ringan bataka nu saak ( Eggplant potato curry ) is very popular curry in kathiyawad region of Gujarat. It has very unique blend of spices including peanut powder, garlic, red chilly, turmeric, coriander , cumin powder, which gives it nice flavor. Widely prepared curry in gujarat, eat with roti, paratha, thepla, bhakhri, rice.
Ingredients
| Potato | 1 Big / 2 small |
| Egg Plant | 4 Small (whole) |
| Turmeric | 1/2 tsp |
| Red Chilly Powder | 1 tsp |
| Coriander Jeera Power | 1 tsp |
| Green Garlic (Finely chopped) | 1 tbsp |
| Peanut power | 2 tbsp |
| Sugar | 1 tsp |
| Water | 1/2 cup |
| Tomato | 1 Medium |
| Oil | 3 tbsp |
| Mustard seeds | 1/2 tsp |
| Jeera | 1/2 tsp |
| Hing | pinch |
| Garam Masala | 1/2 tsp |
| Coriander leaves | 1 small bowl |
Preparation
- Take one big potato and eggplant and wash with water.
- Peel potato and make big pieces.
- You can use small eggplants as whole or cut into big pieces if its big.
- Now, take one bowl and add all masala in it (turmeric, red chili powder, coriander powder, salt, suger, garam masala, green garlic, peanut powder). Mix it well.
- Add oil in one presser cooker and heat on medium flame.
- Now in hot oil add mustard seed, cumin, and pinch of hing. Let them crackled.
- Now add potato, eggplant and mixed ingredients from bowl.
- Give a good stir and add one chopped tomato and coriander leaves.
- Add ½ cup of water and close the lid of pressure cooker and whistle 2.
- Let presser cooker cool down.
- Take it curry in one bowl and enjoy with rice or phulka.
Note: You can use dried garlic in place of green garlic. If you are allergic to peanut, replace it with gram flour. You can add more water if you want to have more grevy.