Ringan Methi Nu Shaak Recipe - Gujarati Style Eggplant & Fenugreek Leaves Sabzi

Name: Ringan Methi Nu Shaak Recipe - Gujarati Style Eggplant & Fenugreek Leaves Sabzi
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Gujarati Recipes
Ingredients: 15 null Small Brinjal (Baingan / Eggplant) cut into long strips; 2 cups Methi Leaves (Fenugreek Leaves) finely chopped; 1/2 teaspoon Turmeric powder (Haldi); 1 teaspoon Red Chilli powder; 2 teaspoons Coriander Powder (Dhania); 1 teaspoon Cumin powder (Jeera); 2 teaspoons Jaggery powdered; 2 teaspoon Amchur (Dry Mango Powder); 1/2 teaspoon Mustard seeds (Rai/ Kadugu); 1/2 teaspoon Cumin seeds (Jeera); 1 tablespoon Oil; null Salt to taste

Nithya Anantham

November 18, 2022

6059 Ratings

Ringan Methi Nu Shaak Recipe - Gujarati Style Eggplant & Fenugreek Leaves Sabzi

Time:Prep: 10 M|Cook: 15 M|Total: 25 M

Makes:4 Servings

Meal:Lunch

Cuisine:Gujarati Recipes

Ringan Methi Nu Shaak Recipe is a Gujarati style eggplants cooked with fresh fenugreek leaves. Here the eggplants along with fenugreek leaves are mildly flavoured with the regular spices - red chilli, turmeric, coriander, cumin powder and finished with a bit of jaggery and amchur, which lends the dish a slight sweetness and tanginess. The subzi is spicy, sweet and tangy making it perfect to be had with hot phulkas.

Serve this Ringan Methi Nu Shaak Recipe (Gujarati Style Eggplant and Fenugreek Leaves Sabzi) along with Phulkas, Gujarati Dal and Kachumber Salad for a delicious weekday lunch.

If you like this recipe, you can also try other Gujarati recipes such as

Serve this Ringan Methi Nu Shaak Recipe (Gujarati Style Eggplant and Fenugreek Leaves Sabzi) along with Phulkas, Gujarati Dal and Kachumber Salad for a delicious weekday lunch.

If you like this recipe, you can also try other Gujarati recipes such as

Ingredients

15 Small Brinjal (Baingan / Eggplant), cut into long strips

2 cups Methi Leaves (Fenugreek Leaves), finely chopped

1/2 teaspoon Turmeric powder (Haldi)

1 teaspoon Red Chilli powder

2 teaspoons Coriander Powder (Dhania)

1 teaspoon Cumin powder (Jeera)

2 teaspoons Jaggery, powdered

2 teaspoon Amchur (Dry Mango Powder)

1/2 teaspoon Mustard seeds (Rai/ Kadugu)

1/2 teaspoon Cumin seeds (Jeera)

1 tablespoon Oil

Salt, to taste

Instructions for Ringan Methi Nu Shaak Recipe - Gujarati Style Eggplant & Fenugreek Leaves Sabzi

To begin making the Ringan Methi Nu Shaak Recipe (Gujarati Style Eggplant and Fenugreek Leaves Sabzi), wash and cut the brinjals into long strips and keep them immersed in a bowl of salted water to avoid discolouration.

Heat oil in a heavy bottomed pan on medium flame, add in the mustard seeds, cumin seeds and let it crackle.

Drain the eggplants from water and add it to the pan.

Season with little salt, mix well and let the eggplants cook in its own water until its half cooked. This will take around 5 minutes. Now, add in the fenugreek leaves and saute for a minute.

Cover the pan and allow the brinjal and methi to completely cook through.

Add the turmeric, cumin, coriander, red chilli powder and mix well. Saute the vegetables occasionally and let the water dry out completely.

Add the jaggery, amchur powder to Ringan Methi Nu Shaak and mix well. Once the vegetables comes together, switch off the heat.

Serve this Ringan Methi Nu Shaak Recipe (Gujarati Style Eggplant and Fenugreek Leaves Sabzi) along with Phulkas, Gujarati Dal and Kachumber Salad for a delicious weekday lunch.