Indian Main Courses

Ringan Batata Nu Shaak. Eggplants, potatoes with spices, chickpea flour and nuts. vegan glutenfree

Name: Ringan Batata Nu Shaak. Eggplants, potatoes with spices, chickpea flour and nuts. vegan glutenfree
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Glutenfree, Indian, Vegan
Ingredients: 8 small brinjals/small eggplants (cut into 4 pieces each); 6 small potatoes (cut into 4 pieces each); 1 Tbsp extra virgin olive oil; 1/2 tsp mustard seeds; 1/4 tsp hing (asafoetida); 1/4 tsp turmeric powder; 1/2 tsp chilli powder or to taste; 1 tsp cumin-coriander powder; 1 tsp salt; 2 tsp besan (chickpea flour); 1/2 Tbsp peanut or almond powder (a little coarse or ground sunflower seeds if you want to avoid nuts.); 1 Tbsp cilantro leaves

Ringan Batata Nu Shaak is an easy Indian dish with Eggplants and potatoes that is stir fried with spices, chickpea…

Ready 45 minutes
Serves 4 servings
Prep 10 minutes
Cook 35 minutes

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Recipe

Ringan Batata Nu Shaak

An easy Indian dish with Eggplants and potatoes that is stir fried with spices, chickpea flour and nuts. Vegan Gluten-free Soy-free

Serves 4 servings
Prep 10 minutes
Cook 35 minutes
Total 45 minutes

Ingredients

8 small brinjals/small eggplants (cut into 4 pieces each)
6 small potatoes (cut into 4 pieces each)
1 Tbsp extra virgin olive oil
1/2 tsp mustard seeds
1/4 tsp hing (asafoetida)
1/4 tsp turmeric powder
1/2 tsp chilli powder or to taste
1 tsp cumin-coriander powder
1 tsp salt
2 tsp besan (chickpea flour)
1/2 Tbsp peanut or almond powder (a little coarse or ground sunflower seeds if you want to avoid nuts.)
1 Tbsp cilantro leaves

Instructions

1
Heat up the oil on a medium flame and add the mustard seeds
2
Once the mustard seeds splutter, reduce the flame to low and then add in the hing, turmeric, chilli powder, coriander-cumin powder.
3
Mix well and cook for about a minute.
4
Add the potatoes and mix well so that all the potatoes are covered with the masalas/spices.
5
Add the brinjals/eggplants and mix well.
6
Add the salt and mix well.
7
Cover and cook on low flame for about 1/2 hr or till the potatoes are done. The brinjals will become soft so no need to check if they're done. Stir once in between.
8
Add the chickpea flour and the peanut powder and mix well. Cook for a minute.
9
Turn off the stove and add the cilantro.
10
Serve with Roti/Chapati/Puri Indian flat bread and Daal.
11
This can be used later on as a stuffing inside a grilled sandwich with some onions, bell peppers, and Daiya cheese!