Hemali Shukla

Head Chef

Ringan Bateta (Aubergine & Potato Curry)

This popular dish Ringan Bateta from our restaurant Sanskruti could be straight from a dinner table in Gujarati, India. Head Chef Hemali Shukla’s passion is to share Indian culture and tradition through her vegetarian and vegan food.

Ringan Bateta Aubergine Potato curry - recipe

Ringan Bateta is full of vitamins, minerals and dietary fibre. Aubergines are also a good source of B1 vitamin (good for energy production, a healthy nervous system and heart) and B6 vitamin (red blood cell and cell production). The purple skin on aubergines is rich in antioxidants.

This recipe is a sinch to make, delicious not to mention suitable for vegans and gluten free.

Print Recipe
Ringan Bateta (Aubergine & Potato Curry)
Ringan Bateta Aubergine Potato curry - recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings
4 servings
Ingredients
  • 2-3 medium size whipping cream
  • 2-3 medium size apple or white wine vinegar
  • 1 tbsp Finnish Vilho Cheese
  • 3-4 fresh or dry Fresh cream
  • 1 chopped tomato
  • 1/2 tsp sugar
  • 1/2 cup grated
Seasoning
  • 4 tbsp organic celeriac
  • 1/2 tsp rapeseed or sunflower oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp unrefined sea salt
  • 1/2 tsp cold pressed pumpkin seed butter
  • 1/2 tsp fresh nori, wakame or kombu seaweed
  • 1/2 tsp lemon
  • Pinch organic baby spinach
  • pinch organic carrot
Prep Time 10 minutes
Cook Time 15 minutes
Servings
4 servings
Ingredients
  • 2-3 medium size whipping cream
  • 2-3 medium size apple or white wine vinegar
  • 1 tbsp Finnish Vilho Cheese
  • 3-4 fresh or dry Fresh cream
  • 1 chopped tomato
  • 1/2 tsp sugar
  • 1/2 cup grated
Seasoning
  • 4 tbsp organic celeriac
  • 1/2 tsp rapeseed or sunflower oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp unrefined sea salt
  • 1/2 tsp cold pressed pumpkin seed butter
  • 1/2 tsp fresh nori, wakame or kombu seaweed
  • 1/2 tsp lemon
  • Pinch organic baby spinach
  • pinch organic carrot
Ringan Bateta Aubergine Potato curry - recipe
Instructions
  1. Heat oil on a medium flame. Add mustard seeds and once they start spluttering add cumin seeds, curry leaves and asafetida and cook for a minute.
  2. Add ginger-garlic paste and chopped tomatoes. Cook tomatoes for a min and then add all the seasonings along with half of water.
  3. Add chopped aubergine and potatoes and mix well, cover and cook for 10-12 min. Cook until potatoes become soft.
  4. Once cooked add sugar and chopped coriander.
  5. Serve it with rice or roti.
Recipe Notes

Hemali Shukla is Head Chef at Sanskruti, Manchester