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.
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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.
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
Servings: 4 servings
Calories: 471kcal
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
dassana says
March 6, 2012 at 6:50 pmhappy 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.
Richa says
March 7, 2012 at 12:41 amHappy Holi to you too Dassana! i’d love to see your dum ke baingan.
dassana | veg recipes of india says
March 8, 2012 at 7:04 amwill post in some days. i am waiting for your vegan version of rasmalai.
Caitlin says
March 6, 2012 at 7:13 pmi don’t like eggplant but this looks absolutely amazing! and i love the addition of chickpea flour 😉
Richa says
March 7, 2012 at 12:42 amCaitlin, you can make this with bell peppers or anaheim peppers! 🙂
Snehal says
March 6, 2012 at 7:21 pmExcellent 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.
Richa says
March 7, 2012 at 12:43 amAwesome Snehal. Let me know how it turns out!
Sunday Morning Banana Pancakes says
March 7, 2012 at 12:44 amEverything 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!
Richa says
March 7, 2012 at 3:16 amthats what festivals and celebrations are about… delicious foood and more food:)
Tina says
March 7, 2012 at 2:59 amNice recipe with nice clicks..
Richa says
March 7, 2012 at 3:16 amThank you Tina!
Scissors and Spice says
March 7, 2012 at 4:20 amOoh! I’m such a fabric/pattern design geek that I am crushing on your props! 🙂
Richa says
March 8, 2012 at 12:32 ami need to get do some more fabric shopping.. gotta keep one day for for etsy and fabric stores!
Alea Milham says
March 7, 2012 at 6:07 amThis 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.
jd fashion institute says
March 7, 2012 at 7:07 amThanks for linking your great post to extra virgin olive oil . This was very interesting and informative! Hope to see you!
Deeps @ Naughty Curry says
March 7, 2012 at 8:27 amlooks delecious, never added besan to a dry dish before, interesting… does it make the potatoes crisp?
Marta says
March 7, 2012 at 11:45 amhappy Holi for you as well. It looks delicious.
Sarah Naveen says
March 7, 2012 at 1:10 pmNice recipe..loved the clicks :-)..
easyfoodsmith says
March 7, 2012 at 1:54 pmWould love to try this flavourful Gujarati version of Eggplants. Thanks for sharing.
Aarthi says
March 7, 2012 at 2:40 pmYummy Yummy…I Love this..
Aarthi
http://www.yummytummyaarthi.com/
The Steaming Pot says
March 7, 2012 at 3:30 pmI’ve been wondering what new to do with besan. This recipe is just the kind of thing I was looking for. Sounds yummy…thanks!
Richgail of Astig Vegan says
March 7, 2012 at 6:47 pmI learned about Holi after watching a romantic comedy called “Outsourced”. It made me want to visit India =) Thanks for this recipe. Pinned!
Richa says
March 8, 2012 at 12:36 amThanks 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.
Ashlae says
March 8, 2012 at 12:14 amI’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.
Richa says
March 8, 2012 at 12:34 ami 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!
Hannah says
March 8, 2012 at 4:02 pmThis 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. 🙂
[email protected] says
March 8, 2012 at 6:01 pmGreat mix of veggies and flavour! I will try this for sure 😉
[email protected] says
March 8, 2012 at 6:01 pmGreat mix of veggies and flavour! I will try this for sure 😉
Richa says
March 9, 2012 at 6:35 amThanks Ella! Let me know how it turns out!
Meenakshi says
March 9, 2012 at 11:07 amThanks 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.
April @ The 21st Century Housewife says
March 9, 2012 at 11:13 pmThere’s some lovely spices in this recipe, and I like the idea of using the leftovers in a sandwich too.
Michelle @ The Willing Cook says
March 11, 2012 at 8:55 pmMmm, 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