Tuesday, February 05, 2013

RIngan Batata nu Shaak - Gujarati Eggplant and Potatoes

A quick update on the resolutions I made in Jan for the month. I did good on most counts. My fitness goals were met. I even increased the strength training portion, due to a new class in my gym that combines yoga and weights. (Don't you love it when you can kill two birds with one stone?! ) On the family time front, it was so-so. We did make an effort to increase our time together but with folks visiting, the family time was more impromptu than scheduled. But overall, still not bad I'd say. Clearing clutter is a constant work-in-progress. I do have a 13-gallon bag worth of clothes and toys for giving away though, like I wanted to do. Meditation, I thought, would be the easiest of the goals for me. But it is the one that I failed in quite miserably.  I did well the first two weeks, then it got very sporadic. I will work on that from now on (see, it helps when you write/talk about things. I'm re-affirming my goals, thanks to this post!).

Coming to the recipe, ever since I made this shaak for the first time many years ago from my friend TS's blog,  I've been making this or variations of this quite often. I love that combination of vegetables in a bhaji and the slight sweetness that the jaggery brings. Today's recipe is an offshoot of the one from TS.


2 medium potatoes, peeled and diced
6 small eggplants, diced
1 medium tomato, chopped
1 tsp garlic paste
1 tsp green chilli-ginger paste
1/2 tsp red chili powder
1 heaped tsp cumin-coriander powder
1/2 tsp turmeric powder
1 tbsp jaggery or brown sugar
1 tbsp lime juice
1/2 tsp cumin seeds
1 tbsp oil
1/4 cup water
1 tbsp chopped cilantro 
salt to taste


In a pan, heat oil and add cumin. Once they start to pop, add the diced eggplants and potatoes. Saute for 2 minutes.
Add green chilli-ginger paste, turmeric, salt and red chili powder. Stir well to coat. Cover and cook on low for 5 minutes.
Add 1/4 cup water and cook until the potatoes are soft.
Stir in chopped tomato, garlic paste, ground cumin-coriander, lime juice and jaggery. Simmer for another 5-6 minutes, until the tomatoes are cooked.
Remove to a serving bowl. Garnish with fresh chopped cilantro. Serve with rotis/phulkas.