Ringan Methi Nu Shaak Recipe - Gujarati Style Eggplant & Fenugreek Leaves Sabzi

Step 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

Step 2: Heat oil in a heavy bottomed pan on medium flame, add in the mustard seeds, cumin seeds and let it crackle

Step 3: Drain the eggplants from water and add it to the pan

Step 4: Season with little salt, mix well and let the eggplants cook in its own water until its half cooked

Step 5: This will take around 5 minutes

Step 6: Now, add in the fenugreek leaves and saute for a minute

Step 7: Cover the pan and allow the brinjal and methi to completely cook through

Step 8: Add the turmeric, cumin, coriander, red chilli powder and mix well

Step 9: Saute the vegetables occasionally and let the water dry out completely

Step 10: Add the jaggery, amchur powder to Ringan Methi Nu Shaak and mix well

Step 11: Once the vegetables comes together, switch off the heat

Step 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