Ringna Vatana Nu Shaak Recipe (Matar Aloo Baingan Ki Sabzi)

Ingredients

• 1 1/2 cups sliced brinjals (baingan / eggplant)
• 3/4 cup sliced potato
• 1/2 cup matar (green peas)
• 4 tbsp oil
• 1 tsp cumin seeds (jeera)
• 5 to 6 curry leaves (kadi patta)
• 1/2 cup finely chopped onion
• 1/2 tsp haldi powder (turmeric powder)
• 1 1/2 tsp Kashmiri red chilli powder
• 2 tsp coriander-cumin seeds (dhania-jeera) powder
• 1/4 tsp garam masala
• salt (namak) to taste
• 1 tbsp finely chopped coriander (dhania)
• 1/2 cup roughly chopped onion
• 1/2 cup roughly chopped tomato
• 10 to 12 garlic (lehsun) cloves
• 1 tsp chopped ginger (adrak)
• 2 tbsp dry grated coconut
• 1/4 cup chopped coriander (dhania)

Steps

1. To make ringna vatana nu shaak recipe, heat 1 tbsp oil in a broad non-stick pan, add the sliced potatoes.
2. Sauté on a medium flame for 2 to 3 minutes until light golden in colour. Remove in a plate and keep aside.
3. In the same pan, heat 1 tbsp oil and add the sliced brinjal. Sauté for 2 to 3 minutes and remove in a plate. Keep aside.
4. Heat the remaining 2 tbsp oil in a deep non stick pan, add cumin seeds, curry leaves and onions.
5. Sauté on a medium flame for 2 to 3 minutes. Add turmeric powder, chilli powder, coriander cumin seeds powder and garam masala. Mix well.
6. Add the prepared masala paste and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
7. Add green peas, sauteed potatoes and brinjal, salt to taste and 1 cup hot water.
8. Mix well and cover and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
9. Serve ringna vatana nu shaak hot garnished with coriander.