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.
Variations
- 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.
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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
Ingredients
- 300 gm Brinjal
- 2 cups Fenugreek Leaves , chopped
- 2/3 cup Pigeon pea
- Salt
- 2 tbsp Ghee
- 3 tbsp Oil
- 1 tsp Cumin seeds
- 2 to 3 Dry Red Chillies
- Salt
- 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
Directions
- 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.
Note :
- 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.
Do try this recipe , and don’t forget to share your feedback with me..
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Happy Cooking 🙂 🙂
Ruchi – it looks delicious, and just right for a cold winter’s day. Pigeon peas are new to me. I look forward to trying this dish- thank-you.
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Thank you so much dear
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Very tasty
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Thank you so much
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Ruchi, this recipe is too good. I love ringan, tuvar and I am surely planning on trying this recipe soon. Lovely winter dish!
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Thank you so much dear Vidya, me sure you will love this. Do try
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Delicious, my mouth is watering😊😊
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Thank you so much dear Avin
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You need nothing more with some phulkas…yum
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So true dear.. thank you so much
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Ruchi – I am drooling here. Such a comfort food and I can finish the bowl alone.
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Thank you so much dear
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This is a lovely shak that is so popular in gujarati households. This would be so nice with hot phulka rotlis. I love methi in all my curries.
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Thank u so.much
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Sounds delicious!
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Thank you so much dear
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Love love love this curry, ah imagine eating this saak with hot bajri na rotla with gor..oh my, I am drooling here 🙂
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Me too started drooling 😍😍😍😍 thank you
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This looks amazing ..the dish sounds interesting
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Thank you dear Lathiya
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Yummy Ruchi – can imagine how good this tastes with all of those fenugreek leaves….
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So true dear , it tastes so yummmm.. thank you so much
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Ruchi, Your clicks make me lick my fingers. I too love this combination. Will try your version too.
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Thank you so much
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I wish to try the fresh pigeon pea but never found it here. The mix veg curry looks very comforting.
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Thank you dear Sapna
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I make this dish with just pigeon peas or tuver, brinjal and flat beans. I learnt how to make this from a Gujarati family friend of ours, and we all absolutely love it! 🙂 It is a must-do at our place during the winters.
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Thank u so much
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The best part? You never post traditional recpie
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Thank you
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Lovely, I heard this recipe but never tried. Beautiful texture, killer lookd, literally feeling like having them now with chapati.
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Thanks dear , wish I could send..
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Lovely curry, tastes good with chapathi or phulka. Liked the addition of brinjal to it.
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Thank u so much dear
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Haven’t made this tempting shaak in a long time. I make it without the tomato. Next time will add some.
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Thank u so much dear. Ya try with sour tomato , it gives lovely taste to curry
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Yummy do you think if I add a little bit of brash for the curry to thicken will change the taste ?
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No dear no taste will change.. you can definitely add.. thanks a lot by stopping here
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Sorry about the autocorrect I meant besan and not brash 🙄
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I understood dear
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wow. very tempting, my son in law is a gujju jain. i must try this for him. thanks for sharing
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Thank you so much dear. Do try . Hope he will like
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