Ringan methi nu Shaak is an easy Gujarati dish made with fresh fenugreek leaves and aubergine. It’s flavoured simply with garlic, dried red chillies and basic spices.
Whilst the classic winter sabji, aloo methi, is popular in North India, methi baingan is more commonly prepared in Gujarati households. It’s a simple dish that can be made any day of the week and served as part of Gujarati thali.
The bitterness of the methi is balanced out by the garlic and spices and the aubergine is cooked down until tender and creamy.
Aubergine (or eggplant) is used in many Gujarati shaak recipes like ringan bateta nu shaak, ringan palita, valor ringan nu shaak and bharela ravaiya.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
- Methi leaves
- Aubergine/eggplant
- Oil
- Whole spices – cumin seeds and dried red chillies.
- Aromatics – ginger, garlic, green chillies and tomatoes.
- Spice powders – red chilli powder, turmeric powder, cumin coriander powder, garam masala.
- Hing
- Lemon juice
Serving Suggestion
Cooked with just a few spices, this garlicky and punchy sabji is the perfect accompaniment to bajri na rotla and Gujarati lasan ni chutney.
It also goes with Gujarati rotli, Gujarati bhakri or plain paratha.
Storage
Store methi ringan in an airtight container and keep refrigerated for up to 3 days. Reheat in the microwave or stove top.
I do not recommend freezing this recipe.
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Methi Ringan Nu Shaak (Methi Baingan)
Equipment
- pan
Ingredients
- 5 cup methi leaves washed roughly torn
- 2 cup aubergine eggplant – cubed
- 4 tablespoon oil
- ¼ teaspoon hing asafoetida
- 1 teaspoon cumin seeds
- 2 dried red chillies
- 3 tablespoon ginger, garlic and green chillies crushed (combined)
- 1 cup tomatoes chopped
- 1 teaspoon turmeric powder haldi
- 1 teaspoon red chilli powder
- 2 teaspoon cumin and coriander powder combined
- ½ teaspoon garam masala
- 1 tablespoon salt
- 1 teaspoon lemon juice
Instructions
- Heat oil in a kadai or thick base pan on medium heat.
- Add cumin seeds, hing, dried red chillies and crushed ginger garlic and green chilli. Cook for a minute or so.
- Then add roughly chopped methi leaves and cut aubergine.
- Keep heat on high and thoroughly mix everything.
- Now add all the masala spices and salt, mix well using spatula.
- Turn the heat low, cover the kadai with a lid and cook the sabji for 5-7 minutes.
- Remove the lid, add chopped tomatoes and mix well.
- Cook the shaak on high heat for another 3-5 minutes.
- Turn the heat off, add lemon juice and mix.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeNote – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in November 2014.
Hi, I just love your blog & recipes!
I was wondering if I could substitute dried methi for fresh, here in Australia I have never seen
fresh available.
Thanks Kay
Hello Kay
Thank you for visiting and liking this recipe. I am afraid dried methi won't work this recipe, if you use it I am not sure you'll get same taste as fresh, however you can use fresh spinach with aubergine ( I make so many times, will post recipe sometime ) with adding little bit of dried mathi. Just a curious what about frozen methi ? availbale in Australia ?
Take care 🙂
Hi, I just love your blog & recipes!
I was wondering if I could substitute dried methi for fresh, here in Australia I have never seen
fresh available.
Thanks Kay
nice and tasty combo
Thank you Veena 🙂
super delicious tempting curry.