Carrot and Aubergine sabzi/ Gajar Ringra Shaak

Carrot and Aubergine sabzi/ Gajar Ringra Shaak

This is one of my husband’s favourite dishes that he asks me to make from time to time, especially when he is missing home. It is one of the family’s recipes which he requested me to type up. I got the recipe from my mother in law and modified it slightly to add measurements but the credit all goes to her for this fabulous recipe.

This is similar to a sabzi and is a balance of sweet and spicy and utterly delicious. Best served with buttery rotis and a glass of lassi, this has comfort dish written all over it. You can make it in under an hour!


  • 2 carrots, washed and sliced
  • 2 aubergines, thinly sliced
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon turmeric
  • 1 teaspoon red chilli powder
  • 1 1/2 teaspoon salt
  • 2 teaspoons cumin and coriander powder
  • 1 1/2 tablespoons  garlic
  • 1 large tomato, diced
  • 2 tablespoons jaggery
  • 2 tablespoons oil


  1. Boil the carrots in a saucepan of slightly salted water for 8 minutes.
  2. In a pan, heat the oil on medium heat and add the cumin seeds, jaggery, turmeric, red chilli powder and mustard seeds.
  3. Add the carrots (once boiled), half the garlic and half the tomatoes once the cumin seeds start to sizzle.
  4. Mix well and let this cook for around 7 minutes.
  5. Now add the aubergines, remaining garlic and tomatoes, as well as the salt and cumin and coriander powder.
  6. Cover the pan and let this cook for 10 minutes and eat hot.



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