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Ringan nu shaak
- Serves: people
Spice Level: Medium
For an authentic experience, use only baby potatoes for this dish.
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Ringan nu shaak is a traditional Gujarati brinjal dish served generally during weddings. It tastes best if brinjals are cooked along with thorns. Also, always keep a bowl of water ready to soak the cut brinjal pieces in it immediately as they oxidize and turn black if kept out for too long.
- Small thorny brinjals (baingan) (6)
- Tomatoes (2)
- Oil (2–3 tsps)
- Dry red chillies (sukhi lal mirch) (3–4)
- Mustard seeds (sarson) (1/2 tsp)
- Asafoetida (1/2 tsp)
- MTR Haldi/Turmeric Powder (1/4 tsp)
- MTR Lal Mirch/Red Chilli Powder (1/4 tsp)
- Coriander-cumin powder (dhana-jeera powder) ( ¼ tsp)
- Jaggery (1 ½ tbsp. )
- Ginger–garlic paste (1/2 tsp)
- Coriander leaves (hara dhaniya) (1/2 cup)
- Salt (to taste)
- Chop brinjals and immerse them in a bowlful of water as they tend to oxidize in open air.
- Finely chop the two tomatoes and set aside.
- Break the jaggery into pieces, so that it dissolves easily into the dish, and keep aside.
- In a kadhai, heat oil add mustard seeds and let them splutter then add asafoetida and broken red chillies.
- Lower the heat, add ginger-garlic paste sauté it, add MTR Haldi/Turmeric Powder and MTR Lal Mirch/Red Chilli Powder.
- Add in finely chopped tomatoes, sauté for 4–6 mins or until oil leaves the sides of the pan.
- Now add in chopped brinjals along with coriander–cumin powder and salt (as per taste), stir until blended.
- Add jaggery, make sure the pieces dissolve.
- Now add water in ratio to the quantity of gravy required, about ¾ to 1cup.
- Boil the mixture for 10–12 mins and remove in a serving dish.
- Sprinkle some coriander on top, and the tempting ringan nu shaak can now be served hot.