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Ringan Nu Shaak

Preparation Time: 8 min. Cooking Time: 20 min. Serves 3-4


2 Big Aubergine (Eggplant)

1½ Tomatoes Chopped

2 tbsp Fresh Coriander Chopped

5 Cloves Garlic Finely Chopped

4 tbsp Oil

¾ tsp Mustard Seeds

½ tsp Cumin Seeds

1 Dry Red Chilli

¼ tsp Asafoetida (Hing)

½ tsp Turmeric Powder

1¼ tsp Chilli Powder

2 tsp Coriander-Cumin Powder (Dhana Jiru)

Salt to taste


  1. Rinse the aubergine, cut it into 1-inch cubes, and keep it in water.

  2. Heat oil in a pan and add the dry chilli. Once the oil is hot, add the mustard, cumin seeds, and asafoetida. Then add the garlic and sauté for a minute.

  3. Remove the aubergine from the water and put it into the pan. Add turmeric powder, tomatoes, and salt.

  4. Mix well, simmer for 10 minutes with the lid on, and remember to stir occasionally. This will ensure even cooking and prevent sticking.

  5. Add the chilli powder and coriander-cumin powder, and cover with the lid for about 3-4 minutes.

  6. Then stir and cook for 2-3 minutes and sprinkle with fresh coriander.

  • Enjoy hot with roti and Gujarati kadhi!

Ringan Nu Shaak | The Rasoi Recipes
Ringan Nu Shaak | The Rasoi Recipes


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