Ringan Batata nu Shaak | Eggplant and Potato Sabzi

Ingredients

• 3/4 pounds potatoes (peeled)
• 1 large tomato (1/2 cup)
• 1 pound eggplant
• 3 Tbsp oil
• Vaghar
• 3 cloves
• 2 1 ” pieces cinnamon
• 2 dry red chili (boriya)
• 1 tsp cumin
• 1-2 green chilies
• 1/8 tsp hing
• 1 strip curry leaves (12)
• 1 Indian bay leaf
• 1/2 tsp turmeric
• 1/2 tsp kashmiri chili powder
• 1 Tbsp ginger garlic paste
• 1 1/2 Tbsp dhana jeeru
• 1/4 tsp black pepper
• 1 tsp salt
• 1/4 cup oil
• 1 Tbsp lemon juice or 1/2 tsp tamarind paste
• 1 Tbsp jaggery
• 1/2 tsp garam masala
• Cilantro

Instructions

1. Heat oil in a pot over medium heat. Add cloves, cinnamon, dry red chilies, cumin seeds, green chilies, hing, curry leaves, and Indian bay leaf. Sauté until the spices release their aroma.
2. Mix in turmeric, Kashmiri chili powder, ginger garlic paste, dhana jeeru, black pepper, and salt. Cook for 1-2 minutes until the spices are well combined.
3. Toss in the diced potatoes and cook covered until they turn golden, approximately 6 minutes.
4. Add the masala mixture and cook for an additional 2 minutes. Then, stir in the diced tomatoes and cook until they become jammy.
5. Pour in 2 cups of water and bring it to a boil.
6. Introduce the diced eggplant and cook in an Instant Pot for 8 minutes or until tender.
7. Finish off with a flourish! Add chopped cilantro, garam masala, lemon juice (or tamarind paste), and jaggery.
8. Serve this delightful dish with puri and enjoy the explosion of flavors!

Nutrition

• Calories: 142
• Carbohydrates: 8
• Protein: 1
• Fat: 13
• Saturated Fat: 1
• Polyunsaturated Fat: 4
• Monounsaturated Fat: 8
• Trans Fat: 0.05
• Sodium: 315
• Potassium: 191
• Fiber: 2
• Sugar: 5
• Vitamin A: 182
• Vitamin C: 4
• Calcium: 13
• Iron: 1