Bataka Vangerah nu Saark: Stir Fried Potato and Eggplant (બટાકા વેંગણ નુ શાક)

STIR FRIED POTATO AND EGGPLANT

STIR FRIED POTATO AND EGGPLANT

The Gujarati Kitchen

Servings

4

Prep Time

10 minutes

Cook Time

25 minutes

An outstanding way to eat eggplant. It is neither a thick gravy like curry, nor is it a dry curry. It's that perfect balance in between that has a slight sauce. Easily enjoyed with hot roti (roti).

Ingredients

  • 4 tablespoons oil
  • 1 teaspoon cumin seeds
  • 2 teaspoons fresh green chilli, minced
  • 1 teaspoon fresh garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon turmeric powder
  • 3 medium potatoes, 1.5cm sized cubes
  • 1 medium eggplant, 2cm sized cubes
  • 2 cups tomatoes, freshly diced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin

Directions

  1. In a large non-stick frypan, heat oil on a medium heat. Add cumin seeds and fry for 30 seconds or until darkened.

  2. Add chilli, garlic, ginger, salt and turmeric. Stir the paste to infuse masala. Add potato and place eggplant on top. Cook uncovered on a low-medium heat for 10 minutes. Add tomatoes, cover and cook for a further 8-10 minutes or until potatoes are cooked through.

  3. Sprinkle and stir through coriander and cumin. Serve hot with your choice of bread, rice and/or condiments.

Bataka vangerah nu saark: potato and eggplant the Gujarati way

This is an outstanding way to eat eggplant. It is neither a thick gravy like a curry, nor is it a dry curry. It's that perfect balance in between, with a slight sauce. Easily enjoyed with hot roti (rotli).

It's a simple everyday shaak: cumin seeds, fresh chilli, garlic and ginger, then potatoes and eggplant cooked gently with fresh tomatoes.

Tips for the best saark

  • Use a non-stick frypan. Potatoes love to stick, and a non-stick pan means less stirring and fewer broken pieces.
  • Sit the eggplant on top. Placing the eggplant on top of the potatoes lets it steam and soften without turning to mush.
  • Add the ground spices at the end. Sprinkle the coriander and cumin in last so their flavour stays fresh.

What to serve with it

Serve hot with rotli, rice, or as part of a dal bhat meal, with a spoonful of coriander chutney.

Made this recipe? Tag us on Instagram @the.gujarati.kitchen. We'd love to see your saark!

Love this recipe? You'll find more of our family favourites in our award-winning cookbook, A Little Bit of This, A Little Bit of That.
Over 100 Gujarati dishes Mum has cooked for our family for decades, finally written down with exact measurements.
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Hands holding the Gujarati cookbook A Little Bit of This, A Little Bit of That on a table with chai

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