clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Ringra Bateta

  • Author: Zaynab Issa
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Cuisine: East African


Ringra Bateta- an East African dish of potato and eggplant in a vegan tomato curry that is slightly sweet and layered with spices– cumin, turmeric, garlic, coriander.



5 medium russet potatoes, peeled

2 medium globe eggplants

3 tablespoons olive oil, divided

2 teaspoons kosher salt, divided + more to taste

3 garlic cloves, minced

2 teaspoons ground cumin

2 teaspoons ground coriander

¼ teaspoon ground turmeric

¼ teaspoon Kashmiri red chili powder

1 (14 oz) can crushed tomatoes

1 cup water


  1. Preheat oven to 425°F
  2. Begin by preparing the eggplant and potatoes. Cut the eggplant lengthwise and then into ½ inch thick slices. Cut the potatoes in half lengthwise and then into ¼ inch thick slices.
  3. In a large bowl, combine potatoes, eggplant, 1 tablespoon of olive oil, and a ½ teaspoon of the kosher salt. Toss to coat evenly. Arrange the vegetables on a parchment-lined baking sheet, or two, and roast until tender and cooked through, about 30 minutes.
  4. In the meantime, heat the remaining 2 tablespoons of olive oil in a large skillet on medium-high heat. Add garlic, cumin, coriander, turmeric, and chili powder. Stir and cook until fragrant, about 1 minute.
  5. Stir in the crushed tomato, remaining salt, and water. Partially cover the skillet and simmer on medium-low heat for 30 minutes. The majority of the water should have evaporated out and the curry should have become darker in color and thicker in texture.
  6. Once cooked, add the eggplant and the potatoes to the skillet and stir to coat the vegetables in the curry, using additional water as needed.
  7. Serve with roti or naan and green chutney.