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: 25 min
Cuisine: Gujarati Recipes
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

By Admin

Prep Time Total in 25 M

Course Lunch

Cuisine Gujarati Recipes

Diet Vegetarian

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.

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

Step 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

Step 2

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

Step 3

Drain the eggplants from water and add it to the pan

Step 4

Season with little salt, mix well and let the eggplants cook in its own water until its half cooked

Step 5

This will take around 5 minutes

Step 6

Now, add in the fenugreek leaves and saute for a minute

Step 7

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

Step 8

Add the turmeric, cumin, coriander, red chilli powder and mix well

Step 9

Saute the vegetables occasionally and let the water dry out completely

Step 10

Add the jaggery, amchur powder to Ringan Methi Nu Shaak and mix well

Step 11

Once the vegetables comes together, switch off the heat

Step 12

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