Aubergine and potato curry is a classic Gujarati curry. This curry is so popular amongst Gujarati people that it’s guaranteed to be on most wedding menus. My mum is known for this curry, it’s one of her specialities. One of my uncles demands she makes it every time he visits as he loves the way she cooks it. Aubergine and potato curry was a regular at our house when we were growing up, so my mum has had plenty of practice cooking it.
Ringan is the Indian word for aubergine and batata means potato. Shaak is the Gujarati word for curry. Gujarati curry names are mostly determined by the main ingredient with the term ‘nu shaak’ added at the end. There are many different types of aubergine curries in Gujarati cuisine. Another favourite is aubergine and pea curry.
This is one of the first curries I learnt how to make growing up as we had it almost once a week. It’s one of my dad’s favourite curries. My dad would be the chief taster when my sisters and I were learning how to cook. If we got his seal of approval, we knew it was good! Even though I learnt how to cook a lot of Indian food when I was younger, I didn’t really start cooking for myself until a few years ago. I would just go home to see my parents every time I craved some homemade Gujarati food instead of making it for myself.
Aubergine is a great ingredient for diabetic people. It has a good source of fibre and is low in fat. The skin can be tough but it holds a lot of goodness. I part peel aubergine to get the best results when cooking and to ensure I still get the benefits of the goodness. Eggplant is very versatile and needs to be cooked before eaten. I have never tried it raw but I can’t imagine it tastes very nice. Similar to an apple, when cut the white flesh of the eggplant can turn brown very quickly. To avoid this, place in cold water until ready to cook.
To cook this curry you start with tempering the mustard seeds in oil. The aubergine and potato are cooked with all the spices and some water. With most Gujarati curries the vegetables are cooked by steaming using their own vegetable juices and a small amount of water is added to help them cook faster. To finish off the curry, some tomato is added and cooked until soft. The result is a wonderful healthy and flavoursome curry.
Did you cook this Aubergine curry? I would love to hear your feedback, leave me a comment and rate this recipe if you like it. Share your pictures on Instagram with #prettyvegetarian.
Aubergine & potato curry – ringan batata nu shaak
Yield 2 people
This popular aubergine and potato curries is a classic Gujarati dish, typically served at weddings. It’s super healthy, flavoursome and only takes 30 minutes to cook.
- 1 medium aubergines, partly peeled and cut into 1.5cm cubes
- 1 medium potato, peeled & cut into 1.5cm cubes
- 2 tablespoons of sunflower oil
- 1 teaspoon mustard seeds
- ¼ teaspoon asafoetida/ hing
- ½ teaspoon turmeric
- 2 cloves of garlic, crushed
- 1 teaspoon red chilli powder
- 1 teaspoon cumin
- 2 teaspoons coriander
- 1 teaspoon salt
- 100ml boiling water
- 2 medium tomatoes, chopped
- Part peel the aubergines into strips and cut into cubes. Place in cold water with the chopped potato and set aside, this will stop them from turning brown.
- Heat the oil in a large pan over a medium heat for 30 to 60 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 and potato.
- Stir and return to a medium heat. Add the minced garlic, chilli powder, cumin, coriander, and salt with 100ml of boiling water.
- Cook for 10-15 minutes with the pan covered.
- When the potatoes and aubergine have started to soften, add the chopped tomatoes.
- Cover the pan and cook for a further 10 minutes. Stir occasionally.
- Serve immediately or reheat over a low heat if making in advance.
Amount Per Serving
% Daily Value
Total Fat 16 g
Saturated Fat 1 g
Unsaturated Fat 13 g
Sodium 1354 mg
Total Carbohydrates 34 g
Dietary Fiber 12 g
Sugars 3 g
Protein 6 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.