Ringad Bataka Nu Shaak. Eggplants, potatoes with spices, chickpea flour and nuts. vegan glutenfree

Happy Holi to all who are celebrating!. Holi is a festival celebrated in India in different ways depending on the region. It marks the end of winter, celebrates the onset of Spring, and celebrates the victory of good over evil in several mythological stories. It is a carefree happy festival of colors celebrated for 2 days. On the second day, people will usually want to throw dry or wet color on you so you get colored from head to toe! Another common theme throughout all regional celebrations, is some special savory and sweet goodies made during the festival.. Aren't all the festivals/celebrations always about food:)

Check out some Indian sweet options on the Indian sweets picture collection here. In our house, we Mom would make some form of Jalebis(Pretzels in flavored sugar syrup),Laddoos, Gulab Jamuns(Indian doughnuts), and Kheer(Rice cooked in spiced Milk), Thandai or Lassi(Yogurt or milk with dry fruits and spices) and there would be savory options like Namak Pare/Mathri(Wheat and Semolina Crackers), Aloo Puri(Potatoes in tomato Gravy with deep fried Indian flat bread).

I dint realize Holi was already here, so some new veganized sweets will be posted in a few days:).

This recipe was passed on by Mona, my super sweet gujju friend here, and this makes for an amazing side! I'd eat this with the Roti or Puris anytime. The way I usually make my Eggplant and potatoes stir fry is with similar spices, but I usually add some tomato, which is my Mom's recipe here. Each region/state in India has its own different cuisine and this eggplant subzi is from the Western region(Gujarat). It has some simple spices and chickpea flour and peanut for some crunch. You can also make this with Poblano or Anaheim peppers and Potatoes! More Dry veggie sides collection here. Mona's authentic picture below.

Ingredients:

8 small brinjals/small eggplants (cut into 4 pieces each)

6 small potatoes (cut into 4 pieces each)

1 Tbsp extra virgin olive oil

1/2 tsp mustard seeds

1/4 tsp hing(asafoetida)

1/4 tsp turmeric powder

1/2 tsp chilli powder or to taste

1 tsp cumin-coriander powder

1 tsp salt

2 tsp besan(chickpea flour)

1/2 Tbsp peanut or almond powder (a little coarse) or ground sunflower seeds if you want to avoid nuts.

1 Tbsp cilantro leaves

Method:

-Heat up the oil on a medium flame and add the mustard seeds

-Once the mustard seeds splutter, reduce the flame to low and then add in the hing, turmeric, chilli powder, coriander-cumin powder.

-Mix well and cook for about a minute.

-Add the potatoes and mix well so that all the potatoes are covered with the masalas/spices.

-Add the brinjals/eggplants and mix well.

-Add the salt and mix well.

-Cover and cook on low flame for about 1/2 hr or till the potatoes are done. The brinjals will become soft so no need to check if they're done. Stir once in between.

-Add the chickpea flour and the peanut powder and mix well. Cook for a minute.

-Turn off the stove and add the cilantro.

-Serve with Roti/Chapati/Puri Indian flat bread and Daal.

-This can be used later on as a stuffing inside a grilled sandwich with some onions, bell peppers, and Daiya cheese!

This Shaak is heading to Slightly Indulgent Tuesdays, Hearth and soul blog hop, Allergyfree Wednesdays, Glutenfree Wednesdays. Ricki's Wellness weekend