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 .
5 Potatoes medium sized
2-3 medium size Eggplants
2 tbsp Coriander leaves chopped fine.
1 medium Tomatoes finely chopped.
Water to sprinkle on the veggies to cook.
1 tsp Garlic paste and garlic paste ( optional)
1 tbsp Cumin coriander powder ( dhania jeeru powder)
1 tbsp Kasmiri Red chili powder
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.
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 .