Looking for the authentic dry fry types Ringan nu shaak( Brinjal)...which has garlic in it. Can someone please give me the recipe?
Hello there This is my own recipe for the Shaak Hope this is helpful. Let me know if you have any problems. Happy cooking Ringda nu Shaak(Aubergine Curry) For 2 Persons Cooking time 20 min Preparation Time 10min Ingredients 6 long slim brinjals 2 Tbls chopped peeled tomatoes 1 ½ Tbls Dhana Jeera powder 1 tsp chilli powder ½ Turmeric ½ teaspoon Garlic chutney or 2 cloves of crushed garlic 1 tsp of jaggery or 1tsp sugar 3 Tbls of Chopped coriander( leaving aside 1tbl) I clove of finely chopped garlic 3Tbl of oil or ghee if preferred ¼ tsp Hing I pinch Soda -bi carb(optional) Salt to taste Method <DIR>Wash the brinjals . Take the top and the bottom off. Cut the into about 3in pieces Put a slit from top to bottom taking care not to slice it in half .Put them in a bowl with water In a bowl put the chopped tomatoes and add all the ingredients except the oil and hing. Mix gently Taking one brinjal piece. Give it a gentle squeeze. Take a teaspoon of mix and stuff it along the slit taking care not breaking the brinjal. Do the same with the rest of them. if you have a little mix left over keep nit on the side. Heat oil or ghee in a pan. When hot add the chopped garlic and the hing. Put the gas at a medium flame Put all the stuffed brinjals into the pan. Turn them round gently .Cover with a lid. Lower the heat and let it cook gently. After 10min check to see if brijals are done. They should be whole but when pricked with a knife should be soft. If they are done you can add the left over mix. Turn the brijals round gently. Cover and let it cook for a couple of min. Serve in a bowl topped with the chopped coriander To be eaten with Chappati or paratha or bhakhri </DIR>
dear pravina ben thanks for teh earlier recipe could you pls post fresh lilva kachoris my mom used to make it but since she is no more could you pls guide me on the same thanks
Hi Pravina, I love your Gujju recipies. Can you give me some recipies on side dishes, like batata shaak, undiya, khandvi etc. I too had many gujju neighbours in Singapore where I lived and really enjoyed eating their food. Gujju's are very hospitable and generous. They love filling your stomach when you visit them.
Hi, cud anyone please provide me a recipe for the gujju curd rice. I have forgotten the name, but it is hot and generally eaten after meal. it is called something khanki I think. Any help will b helpful. thanks in advance
Dear PRavina: i am a gujju, and sell a garam masala powder that is versatile enough for most cuisines. I can send you a free sample. thanks, preeti
