Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Eggplant, cut into medium cubes | 380 g | Pungent, Bitter, Sweet · Heating |
 Potatoes, peeled and cut into small cubes | 300 g | Sweet, Astringent · Cooling |
 Coriander seeds, ground | 6 g | Astringent, Bitter, Sweet · Cooling |
 Cumin seeds, whole | 4 g | Pungent, Bitter · Heating |
 Turmeric, ground | 2 g | Bitter, Pungent, Astringent · Heating |
 Sesame oil, for the pan | 22 g | Sweet, Bitter, Astringent · Heating |
 Amchur powder, finely sifted | 4 g | Sour, Astringent · Cooling |
 Rock salt, finely ground | 4 g | Salty · Cooling |
| Water, freshly boiled | 180 g | Whole culinary ingredient |
Step-by-Step Preparation
- Prepare 180 ml (about 3/4 cup) hot water before starting Gujarati Eggplant Potato Shaak; keep one small ladle in reserve in case the base tightens early.
- Toast cumin in sesame oil, add the potato cubes. Give the spices about 30 seconds before adding the larger pieces, then continue over low heat for 4–5 minutes, moving the pan often, until the raw aroma is gone.
- Turn them until their edges become lightly golden. Take 6–8 minutes over steady low heat, using the stated texture and aroma as the final guide.
- Fold in the eggplant with turmeric and coriander, splash the pan with hot water. Work over low heat for 4–6 minutes, folding from the bottom until the mixture is even, hot through, and no raw spice aroma remains.
- Cover until both vegetables yield. Keep the pot covered over medium-low heat for 20–22 minutes; check once at the midpoint and continue until a thin knife slides through the largest piece without resistance.
- Remove the lid, dust with amchur and salt. Leave the pan off the flame for 5 minutes, then taste and correct the final balance before serving at the stated temperature.
- Reduce any moisture until the shaak carries a clinging spice coat. Maintain low heat for 7–9 minutes, stirring every 3 minutes, until a grain pressed between two fingers has no chalky center.
- Rest Gujarati Eggplant Potato Shaak for 3 minutes uncovered off the burner; turn the pieces once, check that no steam is softening the surface, and serve warm.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original lacto-vegetarian recipe developed for the R3 regional and practical cooking collection)
Soft eggplant and potato make this Gujarati shaak grounding and substantial Vata: serve it warm and add a little ghee if the meal feels dry. Pitta: use less amchur and serve with cooling greens. Kapha: reduce the potato portion and use only enough oil to prevent sticking.
USDA Nutrition Facts for Gujarati Eggplant Potato Shaak
| Nutrient | Per 100g | Per Serving (1 serving (225g)) |
|---|---|---|
| Energy (Calories) | 64 kcal | 143 kcal |
| Protein | 1.3 g | 2.9 g |
| Total Carbohydrates | 9.4 g | 21.1 g |
| Dietary Fiber | 2.4 g | 5.4 g |
| Total Sugars | 1.8 g | 4.0 g |
| Total Fat | 2.8 g | 6.3 g |
| Calcium | 17.8 mg | 40.1 mg |
| Iron | 0.90 mg | 2.04 mg |
| Magnesium | 18.0 mg | 40.7 mg |
| Phosphorus | 34.7 mg | 78.2 mg |
| Potassium | 259 mg | 584 mg |
| Sodium | 177 mg | 398 mg |
| Zinc | 0.23 mg | 0.52 mg |
| Copper | 0.09 mg | 0.19 mg |
| Manganese | 0.22 mg | 0.50 mg |
| Selenium | 0.5 µg | 1.1 µg |
| Vitamin C | 7.7 mg | 17.3 mg |
| Vitamin A (RAE) | 0.8 µg | 1.9 µg |
| Vitamin E | 0.24 mg | 0.53 mg |
| Vitamin K | 2.8 µg | 6.3 µg |
| Thiamin (Vitamin B1) | 0.05 mg | 0.11 mg |
| Riboflavin (Vitamin B2) | 0.03 mg | 0.07 mg |
| Niacin (Vitamin B3) | 0.66 mg | 1.50 mg |
| Vitamin B6 | 0.14 mg | 0.31 mg |
| Folate (DFE) | 14.3 µg | 32.4 µg |
| Choline | 7.2 mg | 16.1 mg |
