Kathiyavadi Ringan Batata Nu Bharelu Shaak Recipe

Kathiyavadi Ringan Batata Nu Bharelu Shaak

  • Prep Time
    5 minutes
  • Cook Time
    7 minutes
  • Difficulty Level
    Intermediate

Kathiyavadi Ringan Batata Nu Bharelu Shaak is a heirloom dish of Gujarat.

Kathiyavadi Ringan Batata Nu Bharelu Shaak is a popular side dish from Kathiyavadi cuisine. It is a quick, easy, and interesting sabzi. You can prepare this sabzi with brinjals, stuffed masala, potato, and regular spices.  A tasty stuffed masala is a mixture of peanuts, sesame seeds, and spices which are stuffed in brinjals. The spicy stuffing tastes amazing with tomato puree and potatoes. It goes well with roti, paratha, and chapati, and even with rice also. So, try to make this authentic recipe in your kitchen and share your valuable feedback with us.

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This recipe was prepared by a lovely Mom: Shraddha Thakrar From Gujarat

Tips and Suggestions by Mom Chef:

  • Saute the tomato puree for 1 to 2 minutes otherwise it may taste raw.
  • The potato should be sautéed first because it takes more time to cook than brinjal.

For more such exciting recipes like Kathiyavadi Ringan Batata Nu Bharelu Shaak, please click on the following links:

  1. Paneer Korma | Paneer Kurma
  2. Pahadi Paneer | Pahadi Paneer Masala
  3. Instant Lauki Dosa | Bottle Gourd Dosa

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Ingredients

  • Oil - 2 tbsp
  • Mustard Seeds / Rai - 1/2 tsp
  • Cumin Seeds / Jeera - 1/2 tsp
  • Asafoetida / Hing - A pinch
  • Potato / Aloo - 2 Peeled chopped into big pieces
  • Onion / Pyaz - 1 Chopped (optional)
  • Tomato / Tamatar - 1 Finely chopped
  • Green Chilli / Hari Mirch - 1 Chopped
  • Garlic / Lahsun - 2 Cloves (optional)
  • Peanuts / Mungfali - 2 tbsp ground
  • Sesame Seeds / Til - 2 tbsp ground
  • Coriander Leaves / Hara Dhaniya - A handful + For garnishing
  • Turmeric Powder / Haldi Powder - 1/2 tsp
  • Red Chilli Powder / Lal Mirch Powder - 1 tsp
  • Coriander Powder / Dhania Powder - 1 tsp
  • All Spice Mix Powder / Garam Masala - 1/2 tsp
  • Roasted Cumin Seeds Powder / Bhuna Jeera Powder - 1 tsp
  • Salt - As per taste
  • Brinjal / Baingan - 3
  • Water - As required
  • tsp = teaspoon
  • tbsp = tablespoon

Instructions

  1. Take ground peanuts in a mixing bowl. Add sesame seeds, coriander leaves, turmeric powder, red chilli powder, coriander powder, all spice mix powder, roasted cumin seeds powder, and salt. Mix well.
  2. Take washed brinjal. Make 2 slits like a cross on each one so that the base stays attached.
  3. Stuff the prepared stuffing masala in the brinjal with your hands. Likewise, prepare all the brinjals. Keep it aside.
  4. Take onion, tomato, garlic, and green chilli in a grinding jar. Grind it for a few seconds to prepare its puree. Keep it aside.
  5. Heat oil in a pressure cooker. Add mustard seeds, cumin seeds, asafoetida, and potato. Mix well.
  6. Saute it for 2 to 3 minutes on medium flame. Stir it occasionally.
  7. Now add stuffed brinjal and leftover masala. Mix well. Then add the prepared tomato puree. Mix well.
  8. Saute it for 1 to 2 minutes on medium flame. Stir it occasionally. Then add a little water. Mix well.
  9. Now close the pressure cooker and let it cook for 4 whistles on a high flame. Then let it cool down completely. Once done, take it out to a serving bowl and garnish it with coriander leaves.
  10. 'Kathiyavadi Ringan Batata Nu Bharelu Shaak' is ready to be served.

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