Gujarati Ringan Bateta
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Ingredients
- 400 g aubergine, cut into chunks
- 300 g maris piper potatoes, peeled and cubed
- 300 g tomatoes, finely chopped
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 1 tsp ground coriander
- 1 tsp jaggery
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 3 tbsp vegetable oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 206 kcal
- Protein
- 3.7 g
- Carbohydrate
- 18.9 g
- of which sugars
- 6.6 g
- Fat
- 11.2 g
- of which saturates
- 0.9 g
- Fibre
- 6.3 g
- Salt
- 0.04 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a wide pan and fry the mustard seeds and cumin seeds for 30 seconds.
- 2
Add the potatoes and cook for 5 minutes, then add the aubergine and cook for a further 5 minutes, stirring often.
- 3
Stir in the ground turmeric, chilli powder and ground coriander, then add the chopped tomatoes and jaggery.
- 4
Cover and cook over low heat for 18-20 minutes, stirring occasionally, until the vegetables are tender.
- 5
Season to taste and scatter with the chopped coriander before serving with flatbread or rice.
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