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ringna vatana nu shaak recipe | matar aloo baingan ki sabzi | brinjal potato peas curry |

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Tarla Dalal • 04 October, 2014

ringna vatana nu shaak recipe | matar aloo baingan ki sabzi | brinjal potato peas curry |

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रिंगना वटाना नु शाक रेसिपी - हिन्दी में पढ़ें (Ringna Vatana in Hindi)

Table of Content

About Ringna Vatana

Ingredients

Methods

Like ringna vatana nu shaak recipe

What is ringna vatana nu shaak recipe made of?

How to make the masala paste

How to saute potatoes and brinjal

How to make ringna vatana nu shaak

Pro tips to make ringna vatana nu shaak

Nutrient values

ringna vatana nu shaak recipe | matar aloo baingan ki sabzi | brinjal potato peas curry | with 38 amazing images.

matar aloo baingan ki sabzi is a hearty and flavorful Indian sabzi recipe that combines the goodness of peas, potatoes, and eggplant. Learn how to make ringna vatana nu shaak recipe | matar aloo baingan ki sabzi | brinjal potato peas curry |

This ringna vatana nu shaak is a staple in many Indian households and is known for its comforting taste and easy preparation. The combination of soft brinjals, tender potatoes, and sweet peas creates a hearty, flavorful sabzi. This brinjal potato peas curry is cooked in a simple yet flavorful blend of spices.

The matar aloo baingan ki sabzi can be adjusted to suit your palate by adding more or less spice, and for a tangy twist, a splash of lemon juice or a sprinkle of amchur powder can be added just before serving. matar aloo baingan ki sabzi pairs well with rotis , parathas, or steamed rice, making it a versatile choice for lunch or dinner.

pro tips to make ringna vatana nu shaak : 1. Instead of fresh green peas you can also use frozen green peas to make this recipe. 2. You can add a dollop of ghee to the finished curry that will add a rich, nutty flavor. 3. Sautéing the vegetables helps them to cook faster.

Enjoy ringna vatana nu shaak recipe | matar aloo baingan ki sabzi | brinjal potato peas curry | with detailed step by step photos.

Ringna Vatana recipe - How to make Ringna Vatana

Ingredients

For Ringna Vatana Nu Shaak

1 1/2 cups sliced brinjals (baingan / eggplant)

3/4 cup sliced potato

1/2 cup 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 turmeric powder (haldi)

1 1/2 tsp Kashmiri red chilli powder

2 tsp coriander-cumin seeds (dhania-jeera) powder

1/4 tsp garam masala

salt to taste

1 tbsp finely chopped coriander (dhania)

To Blend Into A Paste

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)

Method

For ringna vatana nu shaak

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

Ringna Vatana recipe with step by step photos

like ringna vatana nu shaak recipe

1. ringna vatana nu shaak recipe | matar aloo baingan ki sabzi | brinjal potato peas curry | then do try other Gujarati recipes also:
  - methi dal dhokli recipe | Gujarati methi dal dhokli | healthy methi dhokli |
  - Gujarati dal recipe | Gujarati toovar dal | Gujarati tuvar dal |

what is ringna vatana nu shaak recipe made of?

1. See the below image of list of ingredients for making ringna vatana nu shaak.

how to make the masala paste

1. In a mixer jar, add ½ cup roughly chopped onions. Creates a rich, thick gravy base.
  
  $Step 3 – In a mixer jar, add ½ cup roughly <a href="https://www.tarladalal.com/glossary-chopped-onions-722i">chopped onions</a>. Creates a rich, thick …$
2. Add ½ cup roughly chopped tomatoes. The tomato pulp acts as a base for the spices in the masala paste. This helps to release and distribute the flavors of the spices throughout the dish.
  
  $Step 4 – Add ½ cup roughly <a href="https://www.tarladalal.com/glossary-chopped-tomatoes-779i">chopped tomatoes</a>. The tomato pulp acts as a base for the …$
3. Add 10 to 12 garlic (lehsun) cloves. Garlic cloves in masala paste play a crucial role in Ringna Vatana Sabzi by adding a pungent, savory flavor and enhancing the overall aroma.
4. Add 1 tsp chopped ginger (adrak). Ginger has a strong, inviting fragrance that contributes to the overall aroma of the dish, making it more appealing.
5. Add 2 tbsp dry grated coconut. Grated dry coconut is an essential ingredient in ringna vatana sabzi, contributing to its unique taste and texture.
6. Add ¼ cup chopped coriander (dhania). Coriander's bright, herbaceous flavor adds a fresh and lively element to the dish, balancing the richness of the eggplant and green peas.
  
  $Step 8 – Add ¼ cup <a href="https://www.tarladalal.com/glossary-chopped-coriander-783i">chopped coriander (dhania)</a>. Coriander's bright, herbaceous flavor adds a fresh and …$
7. Blend it into a paste. Keep aside.

how to saute potatoes and brinjal

1. To make ringna vatana nu shaak recipe | matar aloo baingan ki sabzi | brinjal potato peas curry | heat 1 tbsp oil in a broad non-stick pan.
2. Add ¾ cup sliced potatoes. Sliced potatoes add a starchy and hearty texture to ringna vatana sabzi. They also absorb the flavors of the spices and other ingredients in the dish, contributing to a well-rounded and satisfying meal.
  
  $Step 11 – Add ¾ cup <a href="https://www.tarladalal.com/glossary-sliced-potatoes-761i">sliced potatoes</a>. Sliced potatoes add a starchy and hearty texture to …$
3. Sauté on a medium flame for 2 to 3 minutes until light golden in colour.
4. Remove in a plate and keep aside.
5. In the same pan, heat 1 tbsp oil.
6. Add 1½ cups sliced brinjals (baingan / eggplant). Brinjals have a soft and spongy texture that absorbs the flavors of the spices and other ingredients in the sabzi.
  
  $Step 15 – Add 1½ cups <a href="https://www.tarladalal.com/glossary-sliced-brinjals-130i">sliced brinjals (baingan / eggplant)</a>. Brinjals have a soft and spongy texture …$
7. Sauté for 2 to 3 minutes.
8. Remove in a plate. Keep aside.

how to make ringna vatana nu shaak

1. Heat the remaining 2 tbsp oil in a deep non-stick pan.
2. Add 1 tsp cumin seeds (jeera).
3. Add 5 to 6 curry leaves (kadi patta). The addition of fresh curry leaves provides a sense of freshness and liveliness to the dish.
4. Add ½ cup finely chopped onions.
  
  $Step 21 – Add ½ cup finely <a href="https://www.tarladalal.com/glossary-chopped-onions-722i">chopped onions</a>.$
5. Sauté on a medium flame for 2 to 3 minutes.
6. Add ½ tsp turmeric powder (haldi). Turmeric powder is a natural yellow pigment that imparts a vibrant hue to the sabzi.
  
  $Step 23 – Add ½ tsp <a href="https://www.tarladalal.com/glossary-turmeric-powder-haldi-645i">turmeric powder (haldi)</a>. Turmeric powder is a natural yellow pigment that imparts …$
7. Add 1½ tsp kashmiri red chilli powder. Chilli powder adds heat and a spicy flavour to Ringna Vatana sabzi. The amount of chilli powder used can be adjusted to suit your personal preference for spice.
  
  $Step 24 – Add 1½ tsp <a href="https://www.tarladalal.com/glossary-kashmiri-red-chilli-powder-kashmiri-mirch-powder-2684i">kashmiri red chilli powder</a>. Chilli powder adds heat and a spicy …$
8. Add 2 tsp coriander-cumin seeds (dhania-jeera) powder. Coriander and cumin seeds powder create a complex and flavorful spice blend that enhances the taste of Ringna Vatana Sabzi.
9. Add ¼ tsp garam masala.
  
  $Step 26 – Add ¼ tsp <a href="https://www.tarladalal.com/glossary-garam-masala-296i">garam masala</a>.$
10. Mix well.
11. Add the prepared masala paste.
12. Cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
13. Add hot water.
14. Mix well.
15. Add ½ cup green peas. Green peas add a delightful texture and sweetness to Ringna Vatana Sabzi.
  
  $Step 32 – Add ½ cup <a href="https://www.tarladalal.com/glossary-green-peas-matar-hare-matar-vatana-180i">green peas</a>. Green peas add a delightful texture and sweetness to …$
16. Add the sauteed potatoes.
17. Add the sauteed brinjal.
18. Add salt to taste.
19. Add 1 cup hot water.
20. Mix well.
21. Cover and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
22. Mix well.
23. Serve ringna vatana nu shaak recipe | matar aloo baingan ki sabzi | brinjal potato peas curry | hot garnished with coriander.

pro tips to make ringna vatana nu shaak

1. Instead of fresh green peas you can also use frozen green peas to make this recipe.
2. You can add a dollop of ghee to the finished curry that will add a rich, nutty flavor.
3. Sautéing the vegetables helps them to cook faster.

Nutrient values (Abbrv)per plate

Nutrient values (Abbrv) per serving

Energy	227 cal
Protein	3.3 g
Carbohydrates	14 g
Fiber	6 g
Fat	17.6 g
Cholesterol	0 mg
Sodium	10.9 mg

Click here to view Calories for Ringna Vatana

The Nutrient info is complete

Your Rating*

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LOPA SHAH

May 17, 2021, 12:06 p.m.

Amazing,it's too yummy. Marinated brinjals with green peas,sounds very tasty, we use to do vatana ringna nu shaak but not marinated brinjals.

Deepa Karelia

Aug. 29, 2020, 2:55 p.m.

You have given the nutritional information about the servings. But can you please let me know how many grams should be per serving.

Tarla Dalal

Aug. 29, 2020, 2:55 p.m.

Deepa, we don''t have weights of the recipe. We estimate how many servings a dish has always.

Mruga D

Nov. 3, 2019, 12:47 p.m.

Ringna Vatana sounds like a basic recipe which we all make at home..but the masalas used in this recipes makes it taste completely different and awesome....now I can gulp Brinjals easily...;)