Hello foodies! Welcome to Naiya's Kitchen!! 🧑🏻🍳😊
When the aroma of slow-cooked spices, sweet tomatoes, and tender vegetables fills the kitchen, you know you’re about to experience true Gujarati comfort. Today, we're bringing you a timeless classic from the heart of a Gujarati household: Tuver Ringan Nu Shaak—a flavorful, slightly tangy, and wonderfully warming curry of fresh pigeon peas (tuver/toor) and eggplant (ringan/baingan). This isn't just a side dish; it's a vibrant expression of the region's produce, perfectly balanced with a gentle spice blend that whispers of tradition. Get ready to chop, simmer, and savour this easy recipe that captures the very essence of Maa (mom's) cooking.
And there you have it—your very own pot of authentic Tuver Ringan Nu Shaak, ready to transport your taste buds straight to a warm Gujarati kitchen. Whether you serve it with fluffy rotis, crispy parathas, or alongside a mound of steaming rice and a dollop of ghee, this vibrant curry proves that simple ingredients, prepared with love, can create the most profound comfort. Don't let this recipe be a one-off; embrace the sweet, spicy, and tangy notes that make this dish a staple. Tag me in your photos and let me know how you enjoyed this little taste of Gujarat! Happy cooking, and see you next time! 🔪😋
Preparation time - 10 minutes
Cooking time - 10 to 12 minutes
Serves - 4 persons
Ingredients to make Tuver Ringan nu Shak:
250 grams pigeon peas (tuver dana)
100 gram ringan (brinjal)
2 small potatoes
2 tablespoon oil
1 small tomato
1 tablespoon finely chopped green chillies
Salt to taste
A hand full of coriander leaves
2 teaspoon kashmiri red chilli powder
2 teaspoon cumin coriander powder
1 teaspoon crushed garlic/1/4 cup green garlic (opt)
1/4 teaspoon garam masala powder
Method to make Tuver Ringan nu Shak:
- First of all wash pigeon peas seeds.
- Wash and chop brinjal and tomato in small pieces. Wash, peel and chop potato in small pieces.
- Heat oil in a pressure cooker and add cumin seeds in it.
- When they crackles add chopped green chillies, tomato, asafoetida and turmeric powder to it.
- Mix well and cook for 2 minutes.
- Add pigeon peas, brinjal and potatoes in it. Mix properly and add salt to it.
- Stir and add some water to it. Pressure cook it.
- Wait until pressure releases.
- Open it and add garlic at this stage if desired. Add remaining spices to it. Cook for about 5 minutes.
- At last add chopped coriander leaves in it and mix well.
- Our traditional Gujarati style Tuver Ringan nu Shak is ready to serve.
- You can serve it as a part of Gujarati thali with fulka roti or puri.
