West Indian
Ringan Nu Shaak (Eggplant Curry)
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Ringan Nu Shaak (Eggplant Curry) is West Indian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre and the cooked vegetable. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Heat the oil in a pan and add the mustard seeds and cumin seeds, letting them crackle.
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Add the eggplant pieces, turmeric, chili powder, ground coriander, and salt, and stir to coat evenly.
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Add the chopped tomato and water, cover, and cook over medium-low heat until the eggplant is soft and creamy, about 15 minutes, stirring gently now and then so it doesn't break apart too much.
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Stir in the jaggery and cook uncovered for a few more minutes until the gravy thickens slightly.
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Finish with cilantro and serve hot with rotli or rice.
Watch how to cook Ringan Nu Shaak (Eggplant Curry)
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Serve it with
A West Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Ringan Nu Shaak (Eggplant Curry), read from the same composition Dinejot builds a real meal from.
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What it is eaten with
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The sharp little thing
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Ringan Nu Shaak (Eggplant Curry) carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 130 kcal
- Protein
- 2 g
- Carbs
- 12 g
- Fat
- 8 g
- Fiber
- 5 g
- Sugar
- 5 g
- Sodium
- 580 mg
- Saturated fat
- 1 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Ringan Nu Shaak (Eggplant Curry) takes about 30 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.