Easiest Way to Make Quick Ringan Batata Nu Shaak/Brinjal Potato Curry

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Write down what time it is whenever you eat. This allows you to see what times of day you feel the hungriest, when youre likely to reach for a snack and how to work around those times. Youll notice, for example, that though you eat lunch at the exact same time every day, you also--without fail--start to snack as little as an hour later, every day. You should also be able to see whether or not you are eating since youre bored. This is significant because those are times that you can choose other things to fill your time with than food.

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We hope you got benefit from reading it, now lets go back to ringan batata nu shaak/brinjal potato curry recipe. To make ringan batata nu shaak/brinjal potato curry you need 19 ingredients and 7 steps. Here is how you do it.

The ingredients needed to cook Ringan Batata Nu Shaak/Brinjal Potato Curry:

1. Take 1 of Big brinjal Big washed and cut into cubes.
2. Provide 1 of Big potato washed, peeled and cut into cubes.
3. Provide 1 tbsp of oil.
4. Prepare 1/4 tsp of asafoetida hing.
5. Get 1/2 tsp of turmeric powder haldi.
6. Use 1/2 tsp of mustard seeds rai.
7. Provide 1/4 cup of water.
8. Provide of salt as per taste.
9. Prepare of For masala.
10. Provide 2 tbsp of groundnut powder.
11. Take 2 tbsp of dessicated coconut.
12. Get 1 tbsp of coriander cumin powder dhania jeera powder.
13. You need 1 tsp of red chilli powder or as per taste.
14. Prepare 1/2 tbsp of sugar.
15. Provide 1 tsp of sesame seeds.
16. Use 1/2 tsp of garam masala.
17. Use 2 tbsp of coariander washed and chopped finely.
18. Take 2 tsp of dried curry leaves or 10 curry leaves chopped.
19. Take of salt as per taste.

Instructions to make Ringan Batata Nu Shaak/Brinjal Potato Curry:

1. Heat oil in a pressure cooker pan. Add mustard seeds, turmeric powder and asafoetida. Add the chopped brinjals(eggplant/aubergine) and potato..
2. Mix and add salt as per taste. Mix well. Add water and cover the lid with a whistle and pressure cook for 2 whistles on high and one whistle on low heat..
3. In the meantime prepare the masala. In a plate or bowl add groundnut powder, desiccated coconut, sesame seeds, red chilli powder, coriander-cumin powder, garam masala, sugar, and a little salt..
4. Add chopped coriander and curry leaves. (i have used dried curry leaves). Mix well..
5. Open the lid after the pressure cooker has cooled down. Add the prepared masala and mix gently. (My husband likes the brinjal to be mushy and hence I have pressure cooked more than the time specified)..
6. Simmer for 4-5 minutes till the masala is absorbed. The ringan batata nu shaak is ready..
7. Serve ringan batata nu shaak hot with roti, dhebra, paratha, rotla, puri, thepla, rice and dal, masala khichdi and kadhi..

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