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The ingredients needed to make Ringan Batata Nu Shaak/Brinjal Potato Curry:
- Provide 1 Big brinjal Big washed and cut into cubes
- Provide 1 Big potato washed, peeled and cut into cubes
- Prepare 1 tbsp oil
- You need 1/4 tsp asafoetida hing
- Prepare 1/2 tsp turmeric powder haldi
- Get 1/2 tsp mustard seeds rai
- Use 1/4 cup water
- You need salt as per taste
- Prepare For masala
- Use 2 tbsp groundnut powder
- You need 2 tbsp dessicated coconut
- Use 1 tbsp coriander cumin powder dhania jeera powder
- Take 1 tsp red chilli powder or as per taste
- Provide 1/2 tbsp sugar
- Use 1 tsp sesame seeds
- You need 1/2 tsp garam masala
- Use 2 tbsp coariander washed and chopped finely
- Prepare 2 tsp dried curry leaves or 10 curry leaves chopped
- Get salt as per taste
Steps to make Ringan Batata Nu Shaak/Brinjal Potato Curry:
- Heat oil in a pressure cooker pan. Add mustard seeds, turmeric powder and asafoetida. Add the chopped brinjals(eggplant/aubergine) and potato.
- Mix and add salt as per taste. Mix well. Add water and cover the lid with a whistle and pressure cook for 2 whistles on high and one whistle on low heat.
- In the meantime prepare the masala. In a plate or bowl add groundnut powder, desiccated coconut, sesame seeds, red chilli powder, coriander-cumin powder, garam masala, sugar, and a little salt.
- Add chopped coriander and curry leaves. (i have used dried curry leaves). Mix well.
- Open the lid after the pressure cooker has cooled down. Add the prepared masala and mix gently. (My husband likes the brinjal to be mushy and hence I have pressure cooked more than the time specified).
- Simmer for 4-5 minutes till the masala is absorbed. The ringan batata nu shaak is ready.
- Serve ringan batata nu shaak hot with roti, dhebra, paratha, rotla, puri, thepla, rice and dal, masala khichdi and kadhi.
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