Ringan Methi Nu Shaak Recipe - Gujarati Style Eggplant & Fenugreek Leaves Sabzi
Ringan Methi Nu Shaak Recipe is a Gujarati style eggplants cooked with the seasonal fresh fenugreek leaves.
Ringan Methi Nu Shaak Recipe is a Gujarati style eggplants cooked with the seasonal 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 (Dhania) Powder
- 1 teaspoon Cumin (Jeera) powder
- 2 teaspoons Jaggery , powdered
- 2 teaspoon Amchur (Dry Mango Powder)
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Cumin (Jeera) seeds
- 1 tablespoon Cooking 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 totally dry out and the veggies are well cooked.
Add the jaggery, amchur powder and mix well. Once the vegetables comes together, switch off the heat.
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.