In Gujrati, my family calls this recipe Ringra Shalk. I think colloquially, it would be called a curry.
Northstar Organics has some of the best and freshest eggplant my grandmother has seen since it was readily available when she was living in Dar es Salaam. She was delighted when I brought some home and wanted to make Ringra Shalk.
Ringra Shalk is a very traditional Gujrati dish. It would be eaten by farmers and their families every day with kichadi, a seasoned rice-lentil mixture, and rotla, a type of roti made with millet flour. Ringra Shalk is nutritious and delicious!
The measurements in this recipe are not precise and can be adjusted to your desires. If you aren't sure the combination of spices you would like, feel free to taste-test as you go.
My grandmother, Kanchan, and I guide you through the step-by-step process in this video: (breakdown of steps and ingredients below)
1 eggplant, chopped into quarters
1 potato, chopped into quarters
half a tomato, diced
small spoon of 1:1:1 mixture of black mustard seeds, cumin seeds, and fenugreek seeds
a small spoon of cumin seeds
dash of ground coriander powder
dash of salt
dash of turmeric
dash of paprika
dash of chilli
dash of black pepper
dash of cinnamon powder
dash of sugar and lemon juice (optional)
Chop eggplant and potato.
Prepare a steel pot with oil on the bottom. Add the black mustard seed, cumin seed, and fenugreek seeds. Turn on the heat and wait until the seeds begin to pop.
Add potato, eggplant, and water
Add dashes of spices as desired
Simmer with the lid on until the potatoes are cooked
Add tomato and cook for another 5 minutes
That is it! Enjoy with rice and/or your choice of Indian flatbread.