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Rigan nu shak recipe | Gujarati style rigan nu shak | poori and sabzi

Author Nehas Cook Book
No ratings yet
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Thali
Cuisine Indian
Servings 5 servings

Ingredients
 

For rigan nu shak

  • 500 grm rigan
  • 2 big size onion
  • 2 tomatoes
  • 2 tbsp roasted peanut
  • 2 tbsp white sesame seeds
  • 2 tbsp coconut
  • 5-6 tbsp oil
  • ¼ tsp mustard seeds
  • ¼ tsp cumin seeds
  • Pinch of hing
  • 4 cloves
  • 1 inch cinnamon
  • 1 star anise
  • 1 bay leaf
  • 5-6 curry leaves
  • 2 dry red chilli
  • 1 tsp green chilli paste
  • 1 tsp ginger-garlic paste
  • ½ tsp turmeric powder
  • 1 tbsp Kashmiri red chilli powder
  • 1 tbsp coriander powder
  • 1 tsp kitchen king
  • 1 tbsp sugar
  • Salt to taste
  • 2 tbsp malai
  • ½ cup + ¼ cup water or as required
  • Garnish with dry coconut and coriander leaves

For puri

  • 2 cup wheat flour
  • 2 tbsp rava
  • 2 tbsp oil
  • Salt to taste
  • 1 tsp sugar
  • ½ cup water or as required
  • Oil for frying

Instructions

Making Rigan nu Shaak

  • Wash and dry 500 grams of rigan (eggplant) and cut it into medium-thick slices.
  • Heat oil in a pan, add the rigan slices, and fry them on medium-high flame until they are 80-90% cooked. This should take about 3 minutes. Remove the fried slices and place them in a sieve to drain.
  • In a blender, add 2 large onions and grind them into a paste. Set aside.
  • In the same blender, add 2 tomatoes and grind them into a paste. Set aside.
  • Next, add 2 tablespoons of roasted peanuts, 2 tablespoons of sesame seeds, and 2 tablespoons of dry coconut to the blender. Pulse the mixture to make a coarse powder. Set aside.
  • Heat 5-6 tablespoons of oil in a kadai, then add ¼ teaspoon mustard seeds, ¼ teaspoon cumin seeds, a pinch of hing (asafoetida), 4 cloves, 1 cinnamon stick, 1 star anise, 1 bay leaf, 5-6 curry leaves, and 2 dry red chilies. Sauté until aromatic.
  • Add 1 teaspoon of green chili paste and 1 teaspoon of ginger-garlic paste, and sauté briefly.
  • Add the onion paste and sauté until golden.
  • Lower the heat, and add ½ teaspoon turmeric powder, 1 tablespoon coriander powder, 1 tablespoon Kashmiri red chili powder, 1 teaspoon kitchen king masala, 1 tablespoon sugar, and ¼ cup hot water. Mix well and cook the spices until they are well incorporated.
  • Add the tomato puree and salt, and sauté until the oil starts to release from the sides of the gravy.
  • Now add the peanut-sesame-coconut mixture and sauté briefly. Then add 2 tablespoons of malai (cream) and mix well until the gravy has a creamy texture.
  • Add the fried rigan slices to the gravy and mix gently.
  • Add ½ cup water, mix well, cover, and cook the sabzi on low flame for 5-6 minutes.
  • The Rigan nu Shaak is ready. Garnish with dry coconut and coriander leaves.

Making Puri

  • In a mixing bowl, combine 2 cups wheat flour, 2 tablespoons rava (semolina), 2 tablespoons oil, salt, and 1 teaspoon sugar. Mix well.
  • Gradually add ½ cup water or as required, and knead the dough until it’s tight and firm for puris.
  • Let the dough rest for 10-15 minutes.
  • Knead the dough again to smooth it.
  • Take a small portion of the dough and roll it into a medium-sized, medium-thick puri.
  • Place the rolled puri on a slightly damp cloth to allow moisture to absorb on the surface.
  • Heat oil in a pan and fry the puris. Gently splash hot oil over them to help them puff up.
  • Fry the puris until they turn slightly brown on both sides.
  • Serve the puris with Rigan nu Shaak.

Notes

For rigan nu shak
 
  • Cut the eggplant (rigan) into medium-thick slices; avoid cutting them too thin.
  • Fry the eggplant slices on medium-high heat, not on low heat.
  • For the masala, use equal portions of roasted peanuts, sesame seeds, and dry coconut.
  • Crushed masala powder adds thickness and enhances the taste of the gravy.
  • Onion and tomato paste enrich the flavor of the sabzi.
  • Sautéing the dry masala in oil enhances the taste of the sabzi.
  • Sautéing the masala in oil also improves the flavor and color of the sabzi.
  • Adding malai (cream) gives a creamy texture to the gravy.
  • You can substitute malai with a cashew and milk paste for a similar creamy effect.
  
For Puri
  • Adding rava helps keep the puris fluffy for a longer time.
  • Knead the dough tight and smooth for perfect puris.
  • Place the rolled puris on a slightly damp cloth.
  • Splash hot oil on the surface of the puris to make them puff up. Fry the puris over medium-high heat.