### TranslatedIngredients: 15 Small Brinjal (Baingan / Eggplant) - cut into long strips,2 cups Methi Leaves (Fenugreek Leaves) - finely chopped,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Red Chilli powder,2 teaspoons Coriander Powder (Dhania),1 teaspoon Cumin powder (Jeera),2 teaspoons Jaggery - powdered,2 teaspoon Amchur (Dry Mango Powder),1/2 teaspoon Mustard seeds,1/2 teaspoon Cumin seeds (Jeera),1 tablespoon Sunflower Oil,Salt - to taste ### PrepTimeInMins: 10 ### CookTimeInMins: 15 ### TotalTimeInMins: 25 ### Servings: 4 ### Cuisine: Gujarati Recipes﻿ ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Ringan Methi Nu Shaak Recipe (Gujarati Style Eggplant and Fenugreek Leaves Sabzi), wash and cut the brinjals into long strips and keep them immersed in a bowl of salted water to avoid discolouration.Heat oil in a heavy bottomed pan on medium flame, add in the mustard seeds, cumin seeds and let it crackle.Drain the eggplants from water and add it to the pan.Season with little salt, mix well and let the eggplants cook in its own water until its half cooked. This will take around 5 minutes. Now, add in the fenugreek leaves and saute for a minute.Cover the pan and allow the brinjal and methi to completely cook through. Add the turmeric, cumin, coriander, red chilli powder and mix well. Saute the vegetables occasionally and let the water dry out completely.Add the jaggery, amchur powder to Ringan Methi Nu Shaak and mix well. Once the vegetables comes together, switch off the heat.Serve this Ringan Methi Nu Shaak Recipe (Gujarati Style Eggplant and Fenugreek Leaves Sabzi) along with Phulkas, Gujarati Dal and Kachumber Salad for a delicious weekday lunch.