Name: Ringan Nā Palitā
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 2 to 4
Cuisine: Indian
Ingredients: 2 tablespoons roasted peanuts; ½ teaspoon ground red chili; 1 tablespoon plus ½ teaspoon oil; ½ teaspoon ground turmeric; ½ teaspoon lemon juice; 1 teaspoon grated ginger; ½ teaspoon cane sugar; ½ teaspoon salt; 1 teaspoon ground coriander; 1 Chinese eggplant (or preferred variety); Freshly chopped cilantro, optional; 2 tablespoons grated coconut, fresh or thawed; 1 teaspoon white sesame seeds; 2 garlic cloves; 1 teaspoon ground cumin; 2 tablespoons roughly chopped cilantro

Preparation info

Serves
2 to 4

Difficulty
Easy
Ready in
40 min

Appears in

Plant-Based India

By Sheil Shukla

Published 2022

About

Ringan Nā Palitā is a Gujarāti eggplant dish my wife, Rachel, and her family introduced me to when we were dating. I instantly fell in love with the tender coins of eggplant topped with a crisp masālā that is bursting with flavor. It’s similar to a Bengāli dish called begun bhaja, which is also apt since my mother-in-law grew up in Kolkata. Serve with Rotli or Parāthā.