Aubergine and pea curry is a staple Gujarati dish. My sisters and I had mixed feeling about it when growing up. My mum would cook it nonetheless as it was one of my dad’s favourite Gujarati curries. I have grown to love this aubergine curry. My mum is always surprised when I ask her to cook it as she still remembers us not liking it when we were younger.
Ringan nu shaak is the Gujarati name for this aubergine curry. Aubergine, or eggplant if you are American, is actually a fruit. There are many different varieties of aubergine. The dark purple kind is the most common. It is very popular in Indian cooking and there are lots of different types of Indian eggplant curries.
Aubergine is a good source of fibre and low in fat making it a great ingredient for diabetics. It’s a good job my dad likes this curry as he suffers from type 2 diabetes. Therefore, my mum makes this recipe every week. Eggplant is very versatile and needs to be cooked before eaten.
When cut, the white flesh of the eggplant can turn brown very quickly. To avoid this, place in cold water until ready to cook. The skin can be a bit tough but it holds a lot of goodness. I part peel my aubergine to get the best results when cooking and it allows me to still hold on to the nutrition.
Ringan nu shaak follows a traditional Gujarati style of cooking. Starting with the vagar, where the spices are tempered. Next, the vegetables are added followed by more spices and the curry is cooked with the pan covered. The spices infuse into the vegetables while they cook and steam.
I recently cooked this curry for a dinner party and served it with batata rassa (potato curry), plain paratha and rice. We had a side of onion raita, quick and easy mango pickle and Indian salad. It was a delightful Gujarati feast.
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Aubergine & pea curry - ringan nu shaak
Yield 2 people
Aubergine and pea curry (ringan nu shaak) is a staple Gujarati dish. This Eggplant curry is a delightful dish and great for people with type 2 diabetes. It is vegan friendly and gluten-free.
- 2 medium aubergines, partly peeled and cut into 1.5cm cubes
- 2 cloves of garlic
- 3-4 bird's eye chillies
- 2 tablespoons of sunflower oil
- 1 teaspoon mustard seeds
- ¼ teaspoon asafoetida/ hing
- ½ teaspoon turmeric
- 1 teaspoon cumin
- 2 teaspoon coriander
- 1 teaspoon salt
- 150g frozen peas (petits pois)
- 2 medium tomatoes, chopped
- Part peel the aubergines into strips and cut into cubes. Place in cold water and set aside, this will stop them from turning brown.
- Peel the garlic and mince in a chopper with the green chilli.
- Heat the oil in a large pan over a medium heat for 30 seconds.
- Add the mustard seeds.
- When the mustard seeds start popping, this will happen after a minute or so, reduce the heat to low.
- Add the asafoetida and turmeric followed by the aubergine.
- Add the minced garlic, green chilli, cumin, coriander, and salt
- Stir and return to a medium heat for 5 minutes.
- Add the peas and 2 tablespoons of water.
- Stir well and allow to cook for 5 minutes.
- Add chopped tomatoes.
- Cover the pan and cook for a further 15-20 minutes. Stir occasionally.
- The curry is ready when the aubergine and tomato have softened and broken down.
- Serve warm.
- Serve warm with chapattis, rice, and an Indian salad.
- To save 5 minutes on the preparation time check out my tips and tricks post.
Amount Per Serving
% Daily Value
Total Fat 15 g
Saturated Fat 2 g
Sodium 1140 mg
Total Carbohydrates 14 g
Dietary Fiber 7 g
Sugars 7 g
Protein 7 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.