An Indian recipe with eggplant and sweet potato, Ringan nu Shaak
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.
- Black Beauty Eggplant (peel half of the outer layer off)
- Aubergine (trim the ends)
- Chinese Eggplant (peel half of the outer layer off)
“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 choice
- peanut oil
- mustard seeds
- ginger
- garlic
- sweet potatoes or potatoes (peeled and cut into cubes)
- salt
- asafaetido (hing)
- cilantro (a lot of it!)
- turmeric powder
- sugar
Sweet Potato Alternative
- Peas (vatana)
- Pigeon Peas (tuvar na lilva)
- Potato
- Papdi (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.
Peel half of the outer later of the eggplant 
Chunk Chop the Eggplant Peel and Chunk Chop the Sweet Potato
- 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!
Heat oil in the pot Add the sweet potato, eggplant, and spices.
More Gujarati Recipes
Recipe
Eggplant with Sweet Potato
Ingredients
- 2 cups fully peeled sweet potato cut into 1" pieces, sub potatoes for an alternative
- 4 cups roughly peeled eggplant cut into 1″ pieces
- ½ tomato cut into 1″ pieces
- 1 tsp fresh ginger
- 1 tsp fresh garlic
- 1 tsp dry coriander powder
- 1 tsp sugar (optional)
- ¼ tsp turmeric (fresh or powder)
- ½ tsp mustard seeds
- pinch hing/asafoetida
- 2 oz water
- salt
- oil (peanut preferred)
- red chili powder
- cilantro for garnishment
Instructions
TRADITIONAL PRESSURE COOKER
- Prep the eggplant by peeling half of the outer layer and cutting into 1″ cubes.
- Prep the sweet potato by fully peeling the outer layer and cutting into 1″ cubes (you can do larger or smaller based on personal preference).
- Heat oil in a traditional pressure cooker.
- Add mustard seeds to the hot oil and let them pop. Once they are done, add a pinch of hing (about ½ teaspoon).
- Immediately add sweet potato, eggplant, water, and tomatoes.
- Add remaining of the ingredients and then mix the contents.
- Close the lid and allow three whistles to blow. Remove from the heat and allow the pressure cooker to cool completely before opening.
- Open the lid, garnish with cilantro, and serve.
INSTANT POT
- Prep the eggplant by peeling half of the outer layer and cutting into 1″ cubes.
- Prep the sweet potato by fully peeling the outer layer and cutting into 1″ cubes (you can do larger or smaller based on personal preference).
- Turn Instant Pot (IP) on saute mode.
- Once the mode says HOT add oil and mustard seeds. Let the seeds pop. Add a pinch of hing (about ½ teaspoon) after the seeds stop to pop.
- Immediately add sweet potato, eggplant, water, and tomatoes. Then add the remaining ingredients.
- Mix the contents and close the lid. Keep the vent on sealed and put IP on manual, high pressure, 3 minute mode. Allow the IP to cool completely before opening.
- Garnish with cilantro and serve.
Notes
- Substitute potato for sweet potato.
- Add pigeon peas, english peas, chauri (hurl peas), etc to the mix.
HAPPY EATING FOLKS!
