Ringan Nu Shaak Eggplant With Sweet Potatoes

Eggplant is also known as ringan or baingan in India. This Gujarati shaak recipe is a traditional one made a bit healthier with sweet potatoes. Aubergine eggplants are commonly used in Indian eggplant recipes. Make this baingan recipe with peanut oil for optimal flavor-trust me. Eggplant with Sweet Potato Growing up baingan was my favorite shaak to eat. I loved it in any form whether it was stuffed, sauteed, or even raw! I remember eating fresh aubergine eggplants from the garden-IN THE GARDEN! My dad would pick them and eat them as is and well… Monkey See Monkey do.

What type of eggplant to use

For Indian eggplant recipes traditionally aubergine are used. This variety is a small eggplant with thin purple coating. They can also be found in a lavender purple with white stripes which are delicious as well! Homegrown aubergine eggplants are my favorite, but in the US we are accustomed to getting what is available at traditional Indian Grocery Stores. Here are some options to pick from. “Eggplant is the king of all vegetables, that’s why it has a crown on its head.” - My Grandma

Prep the eggplant to prevent browning

Usually for ringan nu shaak you want to have less outer peel. Using the guide above peel and trim the ends on the eggplant. Continue, by cutting the eggplant into small chunks and either place them in cold water to rest until you are ready to cook or wash and cook immediately.

Ingredients

eggplant of choicepeanut oilmustard seedsgingergarlicsweet potatoes or potatoes (peeled and cut into cubes)saltasafaetido (hing)cilantro (a lot of it!)turmeric powdersugar

Sweet Potato Alternative

Peas (vatana)Pigeon Peas (tuvar na lilva)PotatoPapdi (Surati lima beans)

Equipment

Instant Pot (quick and hassle free)Traditional Pressure Cooker (quick and traditional)Stove Top Method (Ayurveda Friendly)

Method

Wash the eggplant and peel off about half of the outer layer. Chop into 1" cubes. Next, peel your sweet potato and chop into 1" cubes as well.

Next heat oil in your pressure cooker and add mustard seeds. Once they pop add some hing/asafoetida. Immediately after add sweet potato and eggplant. NOTE: I do not mix the contents until the very end. Next, I add some water, chopped tomatoes, coriander powder, ginger, garlic, turmeric, salt, and red chili powder. At this point you can add sugar (or stevia) if you prefer. Mix the contents, close the lid, and allow the pressure cooker to blow two whistles (close the lid if using a regular stove top pot, or close the lid to the instant pot) Let the pressure cooker cool completely before opening. Garnish with cilantro and serve!