Dinner for 4

Ringan Batata Nu Shaak

Name: Ringan Batata Nu Shaak
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 8 small brinjals/small eggplants; 6 small potatoes; 1 tbsp extra virgin olive oil; 1/2 tsp mustard seeds; 1/4 tsp hing; 1/4 tsp turmeric powder; 1/2 tsp chilli powder or to taste (optional); 1 tsp cumin-coriander powder; 1 tsp salt; 2 tsp besan; 1/2 tbsp peanut or almond powder; 1 tbsp cilantro leaves

Small eggplants and potatoes cook with mustard seeds, warm spices, besan, and nuts in a fragrant skillet dish.

Typical price

$14.03for 4 servings

$3.51 per serving$14.03 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

45 minstart to table
Mediumdifficulty
4servings as written
$$$typical cost tier

Indian Vegetarian Vegan Dairy-free Family Appetizers Dinners Snacks

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Eggplant$1.99/lb typical	6 lb	$11.94Typical price
Potatoes$0.99/lb typical	1.95 lb	$1.95Typical price
Nuts and seeds$0.70/oz typical	a little	$0.10Typical price
Fresh herbs (cilantro, parsley, basil)$1.49 each typical	a little	$0.05Typical price
Total for the servings shown		$14.03

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilDried herbs, spices and seasoning blendsDried spices (cumin, paprika, chili powder, oregano)Flour

Not included in the cost.

Ingredients

8 small brinjals/small eggplants
6 small potatoes
1 tbsp extra virgin olive oil
1/2 tsp mustard seeds
1/4 tsp hing
1/4 tsp turmeric powder
1/2 tsp chilli powder or to taste (optional)
1 tsp cumin-coriander powder
1 tsp salt
2 tsp besan
1/2 tbsp peanut or almond powder
1 tbsp cilantro leaves

Steps

Cut the eggplants into wedges and the potatoes into small cubes.
Heat the oil in a large skillet over medium heat and cook the mustard seeds for 1 minute.
Stir in the hing, turmeric, chili powder, cumin-coriander powder, salt, besan, and nut powder.
Add the potatoes and 1 cup water, cover, and cook for 15 minutes.
Add the eggplants, cover, and cook for 12 minutes, stirring occasionally, until the vegetables are tender.
Cook uncovered for 5 minutes to thicken the sauce.
Scatter the cilantro over the finished dish.