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Rassawala Ringan

  • Duration: 30 mins
  • Serves: 4-6 people

Authenticity Slice

To give your gravy-style brinjal dish an authentic Gujarati flavour that is tangy, spicy with just a hint of sweetness, don't forget to add jaggery.

Trivia Tadka

Brinjals are native to India and there are many varieties and shapes from round ones to slender long ones ranging from pale white to green and the common purple. Use any variety that you prefer to make this delectable Gujarati dish.



  • Brinjal (baingan), cubed (2 cups)
  • Potatoes (aloo), peeled and cubed (1 cup)
  • Tomatoes, grated (1/2 cup)
  • Onion, finely chopped (1/2 cup)
  • MTR Dhaniya/Coriander Powder (1 tbsp)
  • MTR Jeera/Cumin Powder (2 tsp)
  • MTR Garam Masala (2 tsp)
  • MTR Lal Mirch /Red Chilli Powder (2 tsp)
  • MTR Haldi/Turmeric Powder (1/2 tsp)
  • Jaggery (gud), grated (1 tbsp)
  • Ginger-green chilli paste (adrak-hari mirch) (2 tsp)
  • Mustard seeds (sarson) (1/2 tsp)
  • Cumin seeds (jeera) (1/2 tsp)
  • Asafoetida (hing) (1/8 tsp)
  • Water (2–3 cups)
  • Oil (2 tbsp)
  • Salt (to taste)


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