Gujarati Ringan Methi Nu Shaak (Gujarati Aubergine and Fenugreek Curry): an unusual combination of veggies but one which really get those taste buds going, even for those who despise bitter tastes.
Fenugreek comes in two forms: fenugreek leaves and fenugreek seeds and these are used extensively within Indian cooking. The fenugreek seeds are small yellow seeds which are hard and look very much like stones are often combined with mustard seeds for temperings. I use them sparingly as they have a strong flavour if I miss them out I can often taste that something is lacking from the dish. The fenugreek leaf is used in theplas and curries both vegetarian and non. In Gujarati, fenugreek leaves are known as ‘methi’ and they come in both fresh and frozen. I really do prefer the fresh leaves of methi as they taste much better in the dish I am making and the smell can radiate throughout the house when I buy them which just isn’t something possible with frozen methi. The taste of methi is bitter but when combined with the right veggies, they really to provide a really unique flavour to the dish which just isn’t possible with other greens such as spinach.
The fresh methi which I use really does need to be used almost immediately as they do wilt easy and can spoil the dish you are making. The most I have been able to keep the methi is a day after purchasing. So remember to use your methi quickly to savour the georgeous flavour and nutrients it can provide. Usually, I use the methi leaves whole but the can be finely chopped if you wish to. I just find chopping them quite tedious when the leaves are already small enough.
In this particular recipe, I have used garlic as it gives it a wonderful taste with the methi. The garlic can be omitted if you do not wish to add it to the recipe. You can eat this with kitchri, bajra na rotla, kadhi and phulka rotli.
Gujarati Ringan Methi Nu Shaak (Gujarati Aubergine and Fenugreek Curry)
1 large organic aubergine
1 bunch fresh or frozen organic fenugreek leaves
4 organic cloves of garlic
2 tablespoons organic olive oil
Few organic limdo (curry) leaves
1 teaspoon organic mustard seeds
½ teaspoon organic fenugreek seeds
½ teaspoon organic cumin seeds
½ teaspoon organic asafeotida
1 organic medium tomato
1 teaspoon organic turmeric powder
1 teaspoon organic red chilli powder
1 teaspoon organic cumin and coriander powder
Organic sea salt to taste
- Firstly, chop the aubergine into cubes, grate or finely chope the garlic and finely chop the tomato and set aside.
- At a medium heat, heat up a pan and add the oil, mustard, fenugreek and cumin seeds. Allow them to crackle for 30 seconds then add the asafeotida and curry leaves.
- Take off the heat and add the garlic and then put back on a low heat and saute until aromatic and slightly brown. Avoid burning the garlic.
- Turn the heat back to medium and add the chopped tomatoes, turmeric, cumin and coriander and red chilli powder. Stir and gently fold together. Simmer until the oil separates from the tomatoes.
- Add the chopped and washed aubergine cubes and season with salt as required. Stir and mix together. Allow them to cook at a medium heat for 15 minutes until the aubergine have softened.
- Next, add the washed methi leaves and gently stir in with the aubergines and cook for a further 10 minutes.
- Stir at intervals to prevent any burning. Serve with bajra na rotla, kitchri, kadhi or phulka rotli.