Many traditional Indian recipes are vegan. They consist of basic ingredients, some staple, which many have in their homes. This Aubergine & Potato Curry (Ringan batata nu shak) is an easy Gujrati curry recipe that only takes 30 minutes to make.

Gujrati curries are not expensive to make and most are Vegan or Vegetarian.

Indian curries cooked at home are healthy and pretty simple. What can take long is cooking onions because many times the low and slow method works the best.

Luckily the Aubergine and Potato curry recipe I have below requires no onion. It is packed with flavour and does not take long to cook. it is also a traditional recipe.

What to serve with Ringan batata nu shak

While the curry is cooking, make Khichdi, which is a classic South Asian dish made with rice and lentils. it had many variations and if you speak to any Indian person they will tell you when they are ill they tend to have Khichdi. It is a hug in a bowl.

You can also enjoy this Eggplant and Potato curry with Kadhi. Kadhi is a yoghurt based dish, like soup. It is made with gram flour, yoghurt and spices.

Aubergine and Potato Curry ( Rhingda Bateta Shak) Recipe

Aubergine and potatoes make a perfect curry. You can add peas to this recipe too. This is a traditional gujrati recipe.

Ingredients for Eggplant (Aubergine) and Potato Curry

• 1 medium cubed aubergine (eggplants)
• 4-5 small chopped potatoes 
• 1 fresh tomato 
• 1 tsp whole cumin/ jiru
• 1 tsp mustard/rye seeds
• 1/2 tsp fenugreek/ methi seeds 
• 2 tsp garlic and ginger paste
• 1/2 tsp crushed green chillies (less or more depending on taste)
• 1/2 tsp turmeric powder
• 1/4 tsp red chilli powder
• 1 tsp salt ( depending on taste)
• 1 tsp dhana jiru 
• 1/4 tsp garam masala
• pinch of hing / asafoetida
• Handful of fresh chopped coriander

Instructions for making Eggplant (Aubergine) and Potato Curry

1. Put 2 tbsp of oil in a pan and heat
2. Add in the whole cumin, mustard seeds and fenugreek seeds
3. Sizzle for a couple of seconds then add in the garlic, ginger & green chillies. 
4. Stir then add in the aubergine. Let this cook for about 10 minutes to lightly crisp it
5. Now add in the potatoes, tomatoes, and spices
6. Stir, cover and let this cook on low heat, until the potatoes are cooked.
7. I wanted it dry so did not add in any water
8. The water from the tomatoes and the steam cooks it and stops it from sticking as long as it’s not too high. If it is sticking add in some boiling water
9. Garnish with chopped coriander and serve with khichdi and yoghurt.

njoy with a simple curry like the aubergine and potato one on my feed and some yoghurt or on its own. 

Love Asian cooking? Click on here to see some of my other recipes, like Edamame Bean Curry or Brussels Sprouts Curry.

Neha