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