Ringan Bateta (Aubergine & Potato Curry)
Servings Prep Time
4servings 10minutes
Cook Time
Servings Prep Time
4servings 10minutes
Cook Time
  • 2-3medium size potatoes, cut to 2cm chunks
  • 2-3medium size aubergine, cut to 3cm chunks
  • 1tbsp coriander leaves
  • 3-4fresh or dry curry leaves
  • 1chopped tomato
  • 1/2tsp sugar
  • 1/2cup water
  • 4tbsp cumin seeds
  • 1/2tsp mustard seeds
  • 1/2tsp ginger & garlic paste
  • 1/2tsp turmeric powder
  • 1/2tsp chilli powder
  • 1/2tsp coriander and cumin powder
  • Pinch asafoetida
  • pinch Salt
  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