Grandma’s Gujarati Style Eggplant and Potato Curry (Ringan Batata nu Shaak)
Servings: 4 people
- 1 pound eggplant cut into 1 inch pieces (I used small eggplants but Japanese eggplants will work as well)
- 2 pounds potatoes cut into 1 inch cubes
- 1 fresh green chili (or to taste. I usually use a jalapeno chili)
- 2 tbsp oil
- 1/4 tsp fenugreek seeds
- 1/2 tsp cumin seeds
- 1 tsp turmeric
- 1/2 tsp chili powder
- 1 tbsp brown sugar
- 1 garlic clove finely chopped
- 1/2 tsp salt or to taste
- 2 tbsp lemon juice
- 1/4 cup chopped cilantro
Heat oil in a wide bottomed saute pan until it begins to shimmer.
Add the fenugreek seeds, cumin seeds, green chili and garlic. Let these cook for about 20 seconds.
Add the potatoes and 2 1/2 cups of water. Cover and cook for about 5 minutes, until the potatoes are partially cooked.
Add the eggplant, turmeric, chili powder,salt and brown sugar. Stir. Cover and cook for another 10 to 15 minutes, until the eggplant and potatoes are cooked through. Be sure to stir every 5 minutes.
Turn off the heat and stir in the lemon juice and cilantro.
Serve warm with paratha
Calories: 243kcal | Carbohydrates: 40g | Protein: 7g | Fat: 7g | Sodium: 360mg | Potassium: 1210mg | Fiber: 9g | Sugar: 7g | Vitamin A: 195IU | Vitamin C: 33.1mg | Calcium: 78mg | Iron: 8.2mg