Ringan Methi Nu Shaak (Eggplant Fenugreek)
Ringan Methi is a dish made with eggplants and fenugreek leaves. Eggplant is a good source of Vitamin C, clacium and potassium, while fenugreek leaves are rich in vitamins too.
Servings: 4 yield(s)
Ingredients
  • 3 long chinese eggplants
  • 1 bunch fresh fenugreek leaves (methi leaves)
  • 1 tomato
  • 5 cloves garlic
  • 1/2 tsp. turmeric pd.
  • tsp. chilli pd.
  • a little salt to taste
  • a pinch of asafoetida
  • 3 tbsp. oil
  • 1 tsp.cumin seeds
Instructions
  1. Clean, wash and chop fenugreek leaves.
  2. Wash and cut eggplant into medium 2 inch pieces.
  3. Heat oil in. a wok and add cumin. Then add crushed garlic, turmeric, asafoetida and a pinch of chilli pd. (it gives a nice colour to the dish). Immediately add in the eggplant and cook for about 5 minutes.
  4. Now add salt, chopped tomatoes and mix well. Add in rest of the chilli pd. and cook, covered about 10 minutes. When the eggplants are almost done, add in finely chopped fenugreek leaves and cook 5 minutes. Remove and serve with Indian flat bread or rice and dal.