FENUGREEK, BRINJAL and PIGEON PEA CURRY / RINGAN TUVER METHI NU SHAK recipe with all details, tips, step by step pictures and video recipe ..
This mix vegetable is a winter signature dish. In Gujarati it’s also called as Ringan Tuver Methi Nu Shak… One can serve this delicious vegetable with Bajra (pearl millet) Roti (Rotla) , Paratha, Phalka or any Indian flat bread. This curry has unique flavors , unique taste and simply finger licking good..
Generally we find Pigeon Pea only in winters . Though Brinjal and Fenugreek Leaves are available almost whole year but the tenderness and taste we get in winter , cant be seen whole year.. So I usually make this vegetable every week in Winter. Sharing here No Onion No Garlic recipe.
- Here , I have showed No Onion No Garlic recipe . In other cases, add some ginger chilli paste and lots of chopped garlic to curry. That also tastes amazing.
- Sprinkle some more water , if you find curry very dry.
- One can add some jaggery if you like sweet taste.
- If fenugreek leaves are very bitter , sprinkle some salt on it. Mix well , keep aside for 5 minutes. Now squeeze all the water from leaves. Discard that water. This way bitterness will be reduced.
Checkout the Video recipe here,
It’s a very simple curry. No fancy ingredients, no fancy spices and within 15 minutes it will be ready.
Take some water in a bowl. Add some salt to it. Cut the brinjals and soak in that water. It will prevent brinjals from turning dark.
Clean and wash Fenugreek Leaves. Chop them nicely. Boil pigeon pea/Tuver with salt. So now all the main ingredients / veggies are ready.
In a wok , take ghee and oil. Once hot add cumin seeds. Allow it to crackle fully then add Red Dry Chili, Asafoetida and chopped Fenugreek Leaves.
Mix well and sprinkle 2 to 3 tbsp of water. Cover the wok with a lid or cover with plate and keep some water on it. Cook on medium flame.
Don’t add much water . Open the lid, mix well. Now add chopped Brinjal . Add some salt and turmeric . Mix well and again cover the lid till brinjals get done almost . If needed sprinkle again 1 or 2 tsp water.
Now add boiled pigeon pea / tuver, tomatoes and all spices . Mix well and allow it to cook for couple of minutes …
If tomatoes are not too sour , add some lemon juice. You can add some chopped jaggery too. Mix well.
Switch off the flame. Add chopped coriander. Yummy tempting curry is ready.
Serve hot with Roti or Paratha ..
Recipe card for Fenugreek , Brinjal and Pigeon Pea curry / Methi Ringan ane Tuver nu shak
Fenugreek, Brinjal and Pigeon Pea Curry
Winter Special Fenugreek, Brinjal and Pigeon Pea Curry / Methi Ringan ane Tuver nu Shak
- 300 gm Brinjal
- 2 cups Fenugreek Leaves , chopped
- 2/3 cup Pigeon pea
- 2 tbsp Ghee
- 3 tbsp Oil
- 1 tsp Cumin seeds
- 2 to 3 Dry Red Chillies
- 1 Tomato , chopped
- 1/2 tsp Turmeric Powder
- 2 tsp Red Chilli Powder
- 2 tsp Coriander Cumin Powder
- 1 tsp Lemon Juice
- 1/4 cup Coriander leaves , chopped
- Clean and chop fenugreek leaves. Boil pigeon pea in water with some salt. Chop brinjals.
- Heat Ghee and Oil in a wok. Add cumin seed, dry red chili. Once done , add asafoetida and chopped Fenugreek Leaves.
- Saute for a minute. Sprinkle some (2 to 3 tbsp) water . Cover the lid and cook for 1 minute.
- Later, add chopped brinjal, salt and turmeric powder. Mix . Cover the lid and cook till brinjals fully done. If it looks very dry , sprinkle some water. Don’t add much water.
- Now add boiled pigeon pea / tuver, tomatoes and all spices – red chilli powder, cumin coriander powder.
- Mix well and allow it to cook for couple of minutes. Switch off the flame.
- Add some lemon juice if needed.
- Garnish with chopped coriander.
- Serve Hot with Phalka , Baira roti or any indian flat bread.
- Chopped garlic and ginger chilli paste can be added.
- Add some jaggery if sweet taste is preferable.
- Serve this curry with Bajri Roti/ Wheat Roti / Paratha.
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