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.

Nithya Anantham
Ringan Methi Nu Shaak Recipe - Gujarati Style Eggplant & Fenugreek Leaves Sabzi
29 ratings.

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. 

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

  1. Gujarai Kadhi Recipe
  2. Gujarati Methi Thepla Recipe
  3. Gujarati Biraj Recipe

Cuisine: Gujarati
Course: Lunch
Diet: Vegetarian
Prep in

10 M

Cooks in

15 M

Total in

25 M

Makes:

4 Servings

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 (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

  1. 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.

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

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

  4. 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.

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

  6. 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.

  7. Add the jaggery, amchur powder and mix well. Once the vegetables comes together, switch off the heat.

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

Nithya Anantham

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Last Modified On Thursday, 21 June 2018 15:16
     
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