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.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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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.
Note – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in November 2014.
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.
Shakkar teti panna is a light and refreshing summer dessert made with musk melon in sweetened milk. It’s easy to prepare with only 3 ingredients.
The arrival of summer comes with the familiar warmth that makes you crave something fresh and juicy. For me, that means it’s officially melon and watermelon season!
I love using them in all sorts of ways—whether it’s a super refreshing watermelon mocktail , a bright watermelon and mint salad , or a simple watermelon carpaccio salad . It’s the best way to keep cool and enjoy the sweet side of summer.
This delicately sweet kharbooja panna is my grandmother’s recipe. She would prepare it for my Mum during the sweltering hot days in India. It’s a simple dessert that takes minutes to make but is so satisfying, just like this Mexican dessert fresas con crema .
Pieces of cantaloupe melon (musk melon) are soaked in a sweetened creamy milk. Enjoy it chilled after a meal or as a light cooling snack.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
- Cantaloupe melon or other musk melon such as honeydew.
- Milk
- Sugar or condensed milk
- Cream – optional but makes the milk extra creamy
- Mint leaves to garnish
Make it vegan
To make this recipe vegan, use any dairy-free milk. A thick coconut milk would also work really well. Stick to sugar to sweeten or use vegan condensed milk if you can find it.
Storage
Store kharbooja panna in the fridge in an airtight container for up to 1 day.
You can also prepare the sweet milk in advance and keep in the fridge for 5 days. Simply add your fruit before you’re ready to serve.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Shakkar Teti Panna (Kharbooja Panna)
Equipment
- Sharp knife or melon baller
Ingredients
- 1 large musk melon cantaloupe or honeydew
- 6 cup milk
- 1 cup cream optional
- ½ cup regular sugar or condensed milk
Garnish
- fresh mint leaves
Instructions
- Combine milk, cream and sugar in a bowl. Place in the fridge to chill whilst prpeparing the melon.
- Use a melon baller to scoop out the flesh from the melon or just use a knife to cut into bite-size pieces.
- When ready to serve pour chilled milk mixture over the melon.
- Top with mint.
Notes
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.
Note – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in July 2015.
