Kathiyawadi ringna nu shaak (Eggplant mash with peanuts and moringa leaves)
If you love baigan bharta, you’ve got to try this kathiyawadi ringna nu shaak! Quick and easy brinjal mash with peanuts and moringa leaves will turn you even if you don’t like eggplants.
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I came about this recipe years ago on a Gujarati television channel that my mum used to watch – unfortunately I don’t recollect whose recipe it is. But she has my immense gratitude cause we love this dish and it often makes an appearance on our menu. Honestly, I am not an eggplant lover unless it is in an olo/baigan bharta form. So, when I saw this recipe, I knew I had to make it cause its quicker than a bharta and equally delicious.
The addition of peanuts gives this dish a textural component while the yogurt adds a wonderful creamy tang to the recipe. And as you know by now how I love to add greens (spinach and makhana kadhi, jowar vada) in the traditional items that I cook, in this too I have added moringa leaves which in fact makes the mash even more delicious if that is possible!
The moringa tree is called a miracle tree for a reason. It is good for digestion, has 7 times more vitamin C than oranges and 15 times more potassium than bananas. The nutritional content is so high of these leaves that even pharmaceuticals have flooded the markets with moringa tablets, moringa powder, the extract to be taken daily as part of the diet.
In all, this recipe is definitely one for keeps. High on nutrition as well as on taste. And if you have someone in your family who isn’t a fan of eggplant, a suggestion: Don’t tell them what’s in the dish you have put up, let them guess. I bet they won’t be able to. And I say that with experience ?
Recipe Card
Kathiyawadi ringna nu shaak (Eggplant mash with peanuts and moringa leaves)
Recipe Rating
AUTHOR
Hema B Kathrani
CUISINE
Gujarati
PREP TIME
10 minutes
COOK TIME
20 minutes
SERVINGS
serves 3-4
Author: Hema B Kathrani | Cuisine: Gujarati | Category: Mains
Prep Time: 10 minutes | Cook Time: 20 minutes | Servings: serves 3-4
If you love baigan bharta, you’ve got to try this kathiyawadi ringna nu shaak! Quick and easy brinjal mash with peanuts and moringa leaves will turn you even if you don’t like eggplants.
Ingredients
- 3 eggplants *read notes
- ½ cup peanuts
- 1 onion chopped finely
- 2 cloves garlic chopped finely
- ½ cup moringa leaves, washed and dried
- ¼ cup thick yogurt
- 3 tbsp oil (preferably peanut)
- Masalas:
- ¼ tsp turmeric powder
- ½ tsp cumin-coriander powder
- 2 tsp red chili powder
- Salt to taste
- For tempering: (optional)
- 3 garlic chopped finely
- 3 tsp oil (preferably peanut)
- ½ tsp kasoori methi
- 1 tsp kashmiri red chili powder
Method
- In a pan, dry roast peanuts till aromatic. Remove from the pan and keep it aside.
- Once they cool, grind it in a coarse powder.
- Chop eggplants in small dices and keep in water so that it doesn’t discolour.
- In a pan, heat oil.
- Add onions and salt and sauté till pink
- Drain the diced eggplant and put in the pan with onions.
- Sauté for 2-3 minutes and then add chopped garlic.
- Cover the pan with the lid and cook on a low flame till the eggplant turn mushy.
- Now add all the masalas/spices and sauté again for 2-3 minutes.
- Add peanuts, moringa leaves and combine well.
- Whisk the yogurt and then combine it in with the mix. Cook for further 2 minutes.
- Turn off the flame and keep it aside.
- For the tempering, in a pan, heat oil.
- Add finely chopped garlic and sauté until pink.
- Turn off the flame and let it cool for 2 minutes.
- Add kasoori methi and kashmiri red chili powder.
- Pour the tempering over the eggplant mix and enjoy it with hot phulka roti.
Notes
- I used Chinese eggplant (long, thin and purple in colour) here instead of traditional eggplant (fatter and pear shaped) used for baigan bharta simply because the thinner eggplant have less seeds and therefore sweeter in flavour.
- Do whisk the yogurt before putting it in the eggplant mix so that it combines well.
- You can substitute moringa leaves with spinach or methi (fenugreek leaves)
Did you make this recipe? Follow me on Instagram handle @acookwithin or @acookwithin on Facebook.
www.acookwithin.com
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Let me know how this recipe turned out for you by writing to me in the comments below. And if you take a picture, please tag me on my instagram handle @acookwithin 
to share your creation😊 It would make my day!
9 thoughts on “Kathiyawadi ringna nu shaak (Eggplant mash with peanuts and moringa leaves)”
I made the kathiyawadi ringna nu shaak, it turned out just fabulous. Another delicious recipe of the humble eggplant for me to cook. Thank you so much for sharing this recipe. Looking forward to many more regional recipes 😊
I am so happy to know that the recipe worked for you Heena. Thank you for sharing your feedback 🙂
Give this delicious tasting Ringna No Olo which is a classic Kathiyawadi dish which is made from char roasted brinjal delicately flavored with ginger and spices which can be served for lunch with Bajra Na Rotla or Bhakri and Gujarati Kadhi or Fajeto.
This is a must for all eggplant lovers! An easy to make, delicious recipe. The peanuts and garlic work a magic. It’s on a repeat for us!
Thanks Hema!
It is wonderful to know that it is a repeat in your family. Thank you so much for your feedback Ruchi 🙂
I tried out the Kathiawadi Ringna nu shaak and it was awesome. The peanuts made a difference to the dish. Had it with crispy jowar rotla. Loved it! This will definitely be a repeat in my kitchen.
Hello Anahita, thank you so much for trying. Combining it with crispy jowar rotla sounds heavenly!
Tried the moringa peanuts eggplant bharta …it turned out super delicious.the recipe was simple but the ingredients were magical with garlic ,kasuri mehi and Kashmiri Lal mirch tadka to sum it up..A must try for everyone.
Thanks for sharing your unique recipes. Hema
Thank you so much for your feedback Rupali 🙂