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 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.
|Prep Time||10 minutes|
|Cook Time||15 minutes|
- 2-3 medium size potatoes, cut to 2cm chunks
- 2-3 medium size aubergine, cut to 3cm chunks
- 1 tbsp coriander leaves
- 3-4 fresh or dry curry leaves
- 1 chopped tomato
- 1/2 tsp sugar
- 1/2 cup water
- 4 tbsp cumin seeds
- 1/2 tsp mustard seeds
- 1/2 tsp ginger & garlic paste
- 1/2 tsp turmeric powder
- 1/2 tsp chilli powder
- 1/2 tsp coriander and cumin powder
- Pinch asafoetida
- pinch Salt
- 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.
- Add ginger-garlic paste and chopped tomatoes. Cook tomatoes for a min and then add all the seasonings along with half of water.
- Add chopped aubergine and potatoes and mix well, cover and cook for 10-12 min. Cook until potatoes become soft.
- Once cooked add sugar and chopped coriander.
- Serve it with rice or roti.
Hemali Shukla is Head Chef at Sanskruti, Manchester