Potato and Eggplant curry ( Bateta Ringan nu sabzi, Aaloo Baingan ki sabzi )

Inevitably found in the Gujarati thaali this simple combinnation of potatoes,eggplant gets transformed into a great finger licking dish for accompaniment to rotlas, parathas, rice or theplas.


Anyone who has tried the Gujarati thaali would have surely tasted this yummy dish . Even those who are not particularly fond of eggplants will take a bite of this dish .All the ingredients are simple and found in our kitchens , yet this combines to give a heavenly experience.



Bursting with flavor, Bateta Ringan nju sabzi  incorporates a variety of delicious and aromatic spices .










Ingredients:

    Potatoes medium sized
   2-3 medium size Eggplants
   2  tbsp Coriander leaves chopped fine.
   1 medium Tomatoes finely chopped.
   ½ tsp Sugar (optional)
   Water  to sprinkle on the veggies to cook.

For Seasoning
4 tbsp Oil
½ tsp of Mustard seeds
½ tsp of Cumin seeds
1 tsp Garlic paste and garlic paste ( optional)
1 tsp green chili paste
 1  tbsp Cumin coriander powder ( dhania jeeru powder)
1 tbsp  Kasmiri Red chili powder
¼ tbsp turmeric powder
Pinch of Asafetida
Salt to taste
   
   


Procedure:


Wash potatoes and eggplants. cut them into cubes. You can peel the potatoes if you like.

In a heavy bottomed pan  put some oil and let it heat up.
Now add mustard seeds, when it crackles  add cumin seeds.
Add tomatoes and stir well when it gets  cooked  add turmeric powder, eggplants and potatoes, mix them well.
Then add garlic paste, ginger paste, chili paste and stir well.
Now add red chili powder and salt according taste. Sprinkle water to cook the veggies. Cover and cook..
Remove lid and boil it with low flame for 2-4minutes. Add  little sugar (optional)
Now garnish with coriander leaves or sprigs of curry leaves and serve hot.

This makes a terrific dish for rotlas and rice.

Notes

Normally this dish is made as a gravy one called as shaak, but I wanted to make a slightly dried variety as we had other gravy dishes and this dish is good to pack for school lunches for rotis and dried dish stays better. 
Normally this is called  Bateta Ringan nu shaak. I just made it a drier version and called it sabzi. You need to add 1 1/2 cup water to vegetables to cook and make a thin gravy like dish which is absolutely delicious.

Adding that pinch of sugar to this dish is purely a personal preference as it is authentic Gujarati dish where all the tastes come through like sweet, spicy, sour, tangy .