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.
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
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 garlic 1 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.
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 garlic 1 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.
This is carrot kheer, a creamy Indian milk dessert and sunshine in a bowl. Grated carrots and basmati rice are cooked in full fat milk then sweetened with sugar. Easy to make in less than 30 minutes.
Note – This recipe has been updated from the archives – first published 26 January 2013. I’ve added new images and content.
Kheer comes in so many varieties – most common in our house is rice kheer but for special occasions, shahi paneer kheer and garvanu (Gujarati semolina kheer) also make an appearance.
Think of carrot kheer as a lighter version of gajar ka halwa . It uses similar ingredients, but the consistency is more milky and creamy. As the carrots boil, they soften but still keep a little of their texture.
Who knew vegetables in kheer could work so well! Even bottle gourd is so good in dudhi basundi .
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Carrots – any carrots work here. I’ve used British carrots and Indian carrots on different occasions to make this and both taste delicious!
Basmati rice – I prefer basmati rice in my kheer but other varieties will work too. I like to soak it for 15-20 minutes before adding to the kheer to reduce the cooking time.
Milk – I use full fat milk for creaminess. If I have a little fresh cream left over from other recipes, I use semi-skimmed milk and add the cream. If you do add cream, add it at the end of cooking.
Sugar – my preference is white sugar as it gives a clean taste and doesn’t alter the colour. You can use brown sugar or jaggery but the taste will be more earthy.
Ghee – I use homemade ghee made from butter but store-bought works fine. You could use butter but the warmth from the ghee.
Cardamom powder – optionally also add nutmeg powder.
Nuts for garnishing – you’ll see that pistachios and almonds are most commonly used.
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
Carrot Kheer (Gajar Ki Kheer)
Ingredients
- 2 cup carrots peeled and grated
- 6 cup whole milk
- ¼ cup rice
- 1 cup sugar
- ¼ cup ghee
- ½ teaspoon cardamom powder
Garnish
- 2-3 tablespoon nuts
Instructions
- Wash ¼ cup rice in cold water and leave it aside to soak in water for half an hour.
- Heat ¼ cup ghee in a heavy bottom pan or non stick pan on a medium heat.
- Add 2 cup carrots (grated) and sauté for 5-7 minutes or until moisture evaporates. Keep stirring continuously.
- Pour 6 cup whole milk and allow to come to a boil, lower the heat.
- Drain the water from the rice and add into carrot and milk mixture.
- Stir and simmer the kheer until the rice is fully cooked and the kheer thickens.
- Add 1 cup sugar and mix and simmer for a minute or so.
- Turn of the heat. Add ½ teaspoon cardamom powder and mix well.
- Serve in a serving bowl, garnish with 2-3 tablespoon nuts .
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.
