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

$14.41for 445 minServes 4

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

Photo: veganricha.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Eggplant, 6 lb$1.99/lb typical	6 lb	$11.94Typical price
	Potatoes, 1.95 lb$0.99/lb typical	1.95 lb	$1.95Typical price
	Nuts and seeds, a little$0.70/oz typical	a little	$0.10Typical price
	Fresh herbs (cilantro, a little$1.49 each typical	a little	$0.05Typical price
Total for the servings shown		$14.41

Swaps

Swap potatoes for sweet potatoesabout $0.30/lb more at typical prices

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.

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

Indian Vegetarian Vegan Dairy-free Family Appetizers Dinners Snacks

Typical price

$3.60 per serving$14.41 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.

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.