Ringan Tuvar nu Shaak - a homely Gujarati shaak (curry) made with aubergines (eggplant) and fresh pigeon peas. In our family recipe, we also add green garlic and peanut powder. Easy to make and can be ready within 30 minutes.
Ringan tuvar nu shaak is the perfect example of a Gujarati winter dish. When my Mum makes her annual winter trip to Wembley, she comes back with bags of fresh winter vegetables.
Once we've prepared surti undhiyu, next on the list is usually this and then papdi nu shaak.
Tuvar ringan is best served with Gujarati sweet kadhi, jowar or bajra na rotla and a little lasan ni chutney on the side. Add some extra vegetables with lasaniya gajar, Indian red cabbage stir fry or gajar marcha nu athanu.
The Recipe Details
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
The shaak starts with aubergines - I use regular aubergines cut into cubes.
This recipe requires fresh tuvar dana also known as lilva - fresh is the best but frozen works too. Dried tuvar is used to make tuvar nu shaak, we usually pair it with Gujarati kadhi.
The bulk of the gravy is tomatoes, coriander, garlic and green garlic. My Mum usually adds peanut powder which thickens the gravy a little and gives a rustic texture. This is optional but well worth a try!
The spice powders are the common spices used in Indian cooking - red chilli powder, turmeric, cumin coriander powder and garam masala.
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📖 Recipe
Ringan Tuvar nu Shaak
Ingredients
- 500 gram aubergine ringan (cut into cubes)
- 300 gram tuvar lilva
- 6 tablespoon oil
- 5-6 cloves garlic
- 3 tablespoon green garlic optional
- 3 tablespoon coriander
- 1 tablespoon mustard seeds
- 1 teaspoon cumin seeds
- 150 gram tomatoes chopped
- 1 tablespoon red chilli powder I've used kashmiri
- 1 teaspoon turmeric powder
- 2 tablespoon ground cumin and coriander dhana jeeru
- ½ teaspoon garam masala
- salt to taste
- 3 tablespoon peanuts crushed/powdered
Instructions
- Grind 5-6 cloves garlic, 3 tablespoon green garlic1 teaspoon cumin seeds and 3 tablespoon coriander using a food processor. Make a coarse paste, do not grind until completely smooth.
- Heat 6 tablespoon oil in a heavy based kadai or pan. Add 1 tablespoon mustard seeds and allow to crackle.
- Add crushed garlic coriander mixture, 300 gram tuvar and little salt. Add a few tablespoons of water, cover the pan with a lid and cook for 5 minutes on low heat.
- Then tip in 150 gram tomatoes, 1 tablespoon red chilli powder, 1 teaspoon turmeric powder, 2 tablespoon ground cumin and coriander,½ teaspoon garam masala , and 3 tablespoon peanuts powder.
- Mix well and cook the tomatoes and masala until oil is visible on the sides of the pan.
- Now add chopped 500 gram aubergine and salt to taste , mix well. Add approx. ¾ cup water, cover the pan with a lid and cook until aubergine and tuvar are cooked.
- Sprinkle chopped coriander and serve hot.
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.
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Hayley Dhanecha says
This is one of those recipes I keep coming back to for everyday meals, it feels comforting, rustic and always pairs so well with roti or bajra rotla.