Ringan Methi Nu Shaak Recipe - Gujarati Style Eggplant & Fenugreek Leaves Sabzi
A vegetarian Gujarati Recipes recipe with small brinjal (baingan / eggplant) - cut into long strips, methi leaves (fenugreek leaves) - finely chopped, turmeric powder (haldi). Ready in 25 min, serves 4.
Curated byKavya Sharma🇮🇳
- 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
small brinjal (baingan / eggplant) - cut into long strips(15)methi leaves (fenugreek leaves) - finely chopped(2 cups)salt - to taste - 2
Heat oil in a heavy bottomed pan on medium flame, add in the mustard seeds, cumin seeds and let it crackle
cumin powder (jeera)(1 teaspoon)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon) - 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
salt - to taste - 5
This will take around 5 minutes
- 6
Now, add in the fenugreek leaves and saute for a minute
methi leaves (fenugreek leaves) - finely chopped(2 cups) - 7
Cover the pan and allow the brinjal and methi to completely cook through
small brinjal (baingan / eggplant) - cut into long strips(15)methi leaves (fenugreek leaves) - finely chopped(2 cups) - 8
Add the turmeric, cumin, coriander, red chilli powder and mix well
turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1 teaspoon)teaspoons coriander powder (dhania)(2)cumin powder (jeera)(1 teaspoon)cumin seeds (jeera)(1/2 teaspoon) - 9
Saute the vegetables occasionally and let the water dry out completely
- 10
Add the jaggery, amchur powder to Ringan Methi Nu Shaak and mix well
methi leaves (fenugreek leaves) - finely chopped(2 cups)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1 teaspoon)teaspoons coriander powder (dhania)(2)cumin powder (jeera)(1 teaspoon)teaspoons jaggery - powdered(2)amchur (dry mango powder)(2 teaspoon) - 11
Once the vegetables comes together, switch off the heat
- 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
small brinjal (baingan / eggplant) - cut into long strips(15)methi leaves (fenugreek leaves) - finely chopped(2 cups)
Nutrition Facts
Per serving
Rate this recipe
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Ringan Methi Nu Shaak Recipe - Gujarati Style Eggplant & Fenugreek Leaves Sabzi
A vegetarian Gujarati Recipes recipe with small brinjal (baingan / eggplant) - cut into long strips, methi leaves (fenugreek leaves) - finely chopped, turmeric powder (haldi). Ready in 25 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
12 steps- 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
small brinjal (baingan / eggplant) - cut into long strips(15)methi leaves (fenugreek leaves) - finely chopped(2 cups)salt - to taste - 2
Heat oil in a heavy bottomed pan on medium flame, add in the mustard seeds, cumin seeds and let it crackle
cumin powder (jeera)(1 teaspoon)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon) - 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
salt - to taste - 5
This will take around 5 minutes
- 6
Now, add in the fenugreek leaves and saute for a minute
methi leaves (fenugreek leaves) - finely chopped(2 cups) - 7
Cover the pan and allow the brinjal and methi to completely cook through
small brinjal (baingan / eggplant) - cut into long strips(15)methi leaves (fenugreek leaves) - finely chopped(2 cups) - 8
Add the turmeric, cumin, coriander, red chilli powder and mix well
turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1 teaspoon)teaspoons coriander powder (dhania)(2)cumin powder (jeera)(1 teaspoon)cumin seeds (jeera)(1/2 teaspoon) - 9
Saute the vegetables occasionally and let the water dry out completely
- 10
Add the jaggery, amchur powder to Ringan Methi Nu Shaak and mix well
methi leaves (fenugreek leaves) - finely chopped(2 cups)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1 teaspoon)teaspoons coriander powder (dhania)(2)cumin powder (jeera)(1 teaspoon)teaspoons jaggery - powdered(2)amchur (dry mango powder)(2 teaspoon) - 11
Once the vegetables comes together, switch off the heat
- 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
small brinjal (baingan / eggplant) - cut into long strips(15)methi leaves (fenugreek leaves) - finely chopped(2 cups)
About this recipe
A vegetarian Gujarati Recipes recipe with small brinjal (baingan / eggplant) - cut into long strips, methi leaves (fenugreek leaves) - finely chopped, turmeric powder (haldi). Ready in 25 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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