Ringan Methi Nu Shaak Recipe - Gujarati Style Eggplant & Fenugreek Leaves Sabzi
Ringan Methi Nu Shaak Recipe is a Gujarati style eggplants cooked with fresh fenugreek leaves. Simple ingredients made delicious and cooked to perfection Ringan Methi Nu Shaak can be served with phulkas.
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.
If you like this recipe, you can also try other Gujarati recipes such as
- 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
How to make 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.