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    Home » gluten free

    Ringan Batata Nu Shaak. Eggplants, potatoes with spices, chickpea flour and nuts. vegan glutenfree

    Published: Mar 6, 2012 · Modified: Jun 22, 2018 by Richa 36 Comments

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    Ringan Batata Nu Shaak is an easy Indian dish with Eggplants and potatoes that is stir fried with spices, chickpea flour and nuts. Vegan Gluten-free Soy-free Indian recipe.

    Jump to Recipe

    Ringan Batata Nu Shaak. Eggplants, potatoes with spices, chickpea flour and nuts | Vegan Richa


     
    Happy Holi to all who are celebrating!. Holi is a festival celebrated in India in different ways depending on the region. It marks the end of winter, celebrates the onset of Spring, and celebrates the victory of good over evil in several mythological stories. It is a carefree happy festival of colors celebrated for 2 days. On the second day, people will usually want to throw dry or wet color on you so you get colored from head to toe! Another common theme throughout all regional celebrations, is some special savory and sweet goodies made during the festival.. Aren’t all the festivals/celebrations always about food:)
     
    Check out some Indian sweet options on the Indian sweets picture collection here. In our house, we Mom would make some form of Jalebis(Pretzels in flavored sugar syrup),Laddoos, Gulab Jamuns(Indian doughnuts), and Kheer(Rice cooked in spiced Milk), Thandai or Lassi(Yogurt or milk with dry fruits and spices) and there would be savory options like Namak Pare/Mathri(Wheat and Semolina Crackers), Aloo Puri(Potatoes in tomato Gravy with deep fried Indian flat bread).
    I dint realize Holi was already here, so some new veganized sweets will be posted in a few days:).
     
     
    This recipe was passed on by Mona, my super sweet gujju friend here, and this makes for an amazing side! I’d eat this with the Roti or Puris anytime. The way I usually make my Eggplant and potatoes stir fry is with similar spices, but I usually add some tomato, which is my Mom’s recipe here. Each region/state in India has its own different cuisine and this eggplant subzi is from the Western region(Gujarat). It has some simple spices and chickpea flour and peanut for some crunch. You can also make this with Poblano or Anaheim peppers and Potatoes! More Dry veggie sides collection here. Mona’s authentic picture below.
     
     

    Recipe Card

    A plate of Ringan Batata Nu Shaak on a green background with a green herb sprig
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    Ringan Batata Nu Shaak

    An easy Indian dish with Eggplants and potatoes that is stir fried with spices, chickpea flour and nuts. Vegan Gluten-free Soy-free 
    Prep Time10 minutes mins
    Cook Time35 minutes mins
    Total Time45 minutes mins
    Course: Appetizer, Main Course
    Cuisine: Glutenfree, Indian, Vegan
    Keyword: eggplant, stir fried, vegan side dish
    Servings: 4 servings
    Calories: 471kcal
    Author: Vegan Richa

    Ingredients

    • 8 small brinjals/small eggplants cut into 4 pieces each
    • 6 small potatoes cut into 4 pieces each
    • 1 Tbsp extra virgin olive oil
    • 1/2 tsp (0.5 tsp) mustard seeds
    • 1/4 tsp (0.25 tsp) hing asafoetida
    • 1/4 tsp (0.25 tsp) turmeric powder
    • 1/2 tsp (0.5 tsp) chilli powder or to taste
    • 1 tsp cumin-coriander powder
    • 1 tsp salt
    • 2 tsp besan chickpea flour
    • 1/2 Tbsp (0.5 Tbsp) peanut or almond powder a little coarse or ground sunflower seeds if you want to avoid nuts.
    • 1 Tbsp cilantro leaves

    Instructions

    • Heat up the oil on a medium flame and add the mustard seeds
    • Once the mustard seeds splutter, reduce the flame to low and then add in the hing, turmeric, chilli powder, coriander-cumin powder.
    • Mix well and cook for about a minute.
    • Add the potatoes and mix well so that all the potatoes are covered with the masalas/spices.
    • Add the brinjals/eggplants and mix well.
    • Add the salt and mix well.
    • Cover and cook on low flame for about 1/2 hr or till the potatoes are done. The brinjals will become soft so no need to check if they're done. Stir once in between.
    • Add the chickpea flour and the peanut powder and mix well. Cook for a minute.
    • Turn off the stove and add the cilantro.
    • Serve with Roti/Chapati/Puri Indian flat bread and Daal.
    • This can be used later on as a stuffing inside a grilled sandwich with some onions, bell peppers, and Daiya cheese!

    Notes

    Nutritional values based on one serving

    Nutrition

    Nutrition Facts
    Ringan Batata Nu Shaak
    Amount Per Serving
    Calories 471 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 1g6%
    Sodium 140mg6%
    Potassium 3459mg99%
    Carbohydrates 96g32%
    Fiber 35g146%
    Sugar 32g36%
    Protein 18g36%
    Vitamin A 310IU6%
    Vitamin C 56.6mg69%
    Calcium 183mg18%
    Iron 13mg72%
    * Percent Daily Values are based on a 2000 calorie diet.
     
     
    This Shaak is heading to Slightly Indulgent Tuesdays, Hearth and soul blog hop, Allergyfree Wednesdays, Glutenfree Wednesdays. Ricki’s Wellness weekend

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    1. Sushma

      January 10, 2021 at 11:13 am

      Hi I want to make this tomorrow. Could I add plain pea protein powder in place of the chickpea powder? Thank you.

      Reply
    2. Michelle @ The Willing Cook

      March 11, 2012 at 8:55 pm

      Mmm, looks delicious! I love the combination of all the ingredients. Thanks for linking up at last week’s Allergy-Free Wednesdays. We hope to see you back again this week.
      ~AFW Hostesses

      Reply
    3. April @ The 21st Century Housewife

      March 09, 2012 at 11:13 pm

      There’s some lovely spices in this recipe, and I like the idea of using the leftovers in a sandwich too.

      Reply
    4. Meenakshi

      March 09, 2012 at 11:07 am

      Thanks for visiting my blog and thanks for sharing this! I am always looking for new, different dry sabzi recipes. I have not eaten aloo-baingan with besan before. Should try it out.

      Reply
    5. ella@lifeologia

      March 08, 2012 at 6:01 pm

      Great mix of veggies and flavour! I will try this for sure 😉

      Reply
      • Richa

        March 09, 2012 at 6:35 am

        Thanks Ella! Let me know how it turns out!

        Reply
    6. ella@lifeologia

      March 08, 2012 at 6:01 pm

      Great mix of veggies and flavour! I will try this for sure 😉

      Reply
    7. Hannah

      March 08, 2012 at 4:02 pm

      This dish is totally new to me, but it sounds wonderful! I’d have to replace the eggplant with zucchini since I have a sensitivity, but I bet that would be just as good, if not better. 🙂

      Reply
    8. Ashlae

      March 08, 2012 at 12:14 am

      I’m missing a few ingredients, but this is getting made tonight! It’s straying from my raw diet, but I’ve been allowing myself one cooked, plant based meal a day. So this is it!

      Your aloo gobi was phenomenal, by the way. And you are now deemed the Indian Cuisine Queen.

      Reply
      • Richa

        March 08, 2012 at 12:34 am

        i am happy that you liked it! if u r missing some spice.. throw in a little garam masala:)
        Let me know how it turns out!

        Reply
    9. Richgail of Astig Vegan

      March 07, 2012 at 6:47 pm

      I learned about Holi after watching a romantic comedy called “Outsourced”. It made me want to visit India =) Thanks for this recipe. Pinned!

      Reply
      • Richa

        March 08, 2012 at 12:36 am

        Thanks RG. Yes, Holi used to be so much fun.. there is usually a celebration in the indian communities if there are big ones around u.

        Reply
    10. The Steaming Pot

      March 07, 2012 at 3:30 pm

      I’ve been wondering what new to do with besan. This recipe is just the kind of thing I was looking for. Sounds yummy…thanks!

      Reply
    11. Aarthi

      March 07, 2012 at 2:40 pm

      Yummy Yummy…I Love this..

      Aarthi
      https://www.yummytummyaarthi.com/

      Reply
    12. easyfoodsmith

      March 07, 2012 at 1:54 pm

      Would love to try this flavourful Gujarati version of Eggplants. Thanks for sharing.

      Reply
    13. Sarah Naveen

      March 07, 2012 at 1:10 pm

      Nice recipe..loved the clicks :-)..

      Reply
    14. Marta

      March 07, 2012 at 11:45 am

      happy Holi for you as well. It looks delicious.

      Reply
    15. Deeps @ Naughty Curry

      March 07, 2012 at 8:27 am

      looks delecious, never added besan to a dry dish before, interesting… does it make the potatoes crisp?

      Reply
    16. jd fashion institute

      March 07, 2012 at 7:07 am

      Thanks for linking your great post to extra virgin olive oil . This was very interesting and informative! Hope to see you!

      Reply
    17. Alea Milham

      March 07, 2012 at 6:07 am

      This looks amazing! I am bookmarking this for when I harvest my eggplants. My family isn’t as crazy about eggplant as I am, but I have found that if I prepare it in a spicy dish they enjoy it.

      Reply
    18. Scissors and Spice

      March 07, 2012 at 4:20 am

      Ooh! I’m such a fabric/pattern design geek that I am crushing on your props! 🙂

      Reply
      • Richa

        March 08, 2012 at 12:32 am

        i need to get do some more fabric shopping.. gotta keep one day for for etsy and fabric stores!

        Reply
    19. Tina

      March 07, 2012 at 2:59 am

      Nice recipe with nice clicks..

      Reply
      • Richa

        March 07, 2012 at 3:16 am

        Thank you Tina!

        Reply
    20. Sunday Morning Banana Pancakes

      March 07, 2012 at 12:44 am

      Everything you listed in this post has made me so hungry!
      mmm rice cooked in spiced milk – this definitely sounds way better than the leftover curry I had today for lunch (homemade but still) rice in spiced (almond) milk- um yes please!

      Reply
      • Richa

        March 07, 2012 at 3:16 am

        thats what festivals and celebrations are about… delicious foood and more food:)

        Reply
    21. Snehal

      March 06, 2012 at 7:21 pm

      Excellent timing, Richa! I had been wondering if there was a way to prepare eggplants without tomatoes. I’m trying this one tomorrow 🙂 Thanks for sharing.

      Reply
      • Richa

        March 07, 2012 at 12:43 am

        Awesome Snehal. Let me know how it turns out!

        Reply
    22. Caitlin

      March 06, 2012 at 7:13 pm

      i don’t like eggplant but this looks absolutely amazing! and i love the addition of chickpea flour 😉

      Reply
      • Richa

        March 07, 2012 at 12:42 am

        Caitlin, you can make this with bell peppers or anaheim peppers! 🙂

        Reply
    23. dassana

      March 06, 2012 at 6:50 pm

      happy holi richa…. i just made dum ke baingan yesterday.

      love crushed peanuts in aubergines. had i seen this recipe, i would surely made yours. have bookmarked this one to try the next time.

      Reply
      • Richa

        March 07, 2012 at 12:41 am

        Happy Holi to you too Dassana! i’d love to see your dum ke baingan.

        Reply
      • dassana | veg recipes of india

        March 08, 2012 at 7:04 am

        will post in some days. i am waiting for your vegan version of rasmalai.

        Reply

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