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A heartwarming Gujarati winter curry featuring tender fresh pigeon peas and soft eggplant, simmered in a sweet, tangy, and spicy tomato-based gravy. A perfect comfort food to enjoy with hot rotis.
For 4 servings
Prepare the vegetables. Cut the eggplant into 1-inch cubes and immediately place them in a bowl of water with 1 tsp of salt. This prevents them from browning. Shell the fresh pigeon peas and set them aside. This should take about 10 minutes.
Make the tempering (tadka). Heat oil in a 3-liter pressure cooker over medium heat. Once the oil is hot, add the mustard seeds and let them splutter for about 30 seconds. Then, add the cumin seeds and asafoetida, and sauté for another 30 seconds until fragrant.
Sauté the aromatics. Add the finely chopped onion to the cooker and sauté for 3-4 minutes until it becomes soft and translucent. Add the ginger-garlic paste and slit green chilies, and cook for another minute until the raw aroma disappears.
Build the gravy base. Pour in the tomato puree. Cook for 5-7 minutes, stirring occasionally, until the mixture thickens and you see oil separating from the sides. Now, add the turmeric powder, red chili powder, and coriander-cumin powder. Mix well and cook for one more minute.
Pressure cook the shaak. Drain the eggplant cubes and add them to the cooker along with the shelled pigeon peas. Stir gently for 2 minutes to coat the vegetables with the masala. Pour in 1.5 cups of hot water, add salt and the grated jaggery. Stir well to combine.
Final cooking. Secure the lid of the pressure cooker. Cook on medium-high heat for 2 to 3 whistles (approximately 10-12 minutes). Turn off the heat and let the pressure release naturally. This ensures the vegetables are cooked perfectly without getting mushy.
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A heartwarming Gujarati winter curry featuring tender fresh pigeon peas and soft eggplant, simmered in a sweet, tangy, and spicy tomato-based gravy. A perfect comfort food to enjoy with hot rotis.
This gujarati recipe takes 40 minutes to prepare and yields 4 servings. At 171.32 calories per serving with 2.43g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Finish and garnish. Once the pressure has fully released, carefully open the lid. Stir in the garam masala and fresh lemon juice. Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes for the flavors to meld. Serve hot.
To make a Jain-friendly version, omit the onion and ginger-garlic paste. The flavor will still be delicious due to the other spices.
Incorporate 1/2 cup of chopped fresh fenugreek leaves (methi) or spinach (palak) along with the tomatoes for added nutrition and flavor.
Add 1/2 cup of fresh Surti Papdi (flat beans) along with the pigeon peas for a more traditional Undhiyu-style flavor.
For a creamier and richer gravy, add a paste of 8-10 soaked cashews when you add the tomato puree.
Both pigeon peas and eggplant are excellent sources of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Pigeon peas (Tuver) are a valuable source of plant-based protein, essential for muscle repair, growth, and overall body function, making this dish a great option for vegetarians and vegans.
Tomatoes are rich in lycopene, and eggplant contains nasunin, both powerful antioxidants that help protect the body's cells from damage caused by free radicals.
This dish is low in saturated fat and cholesterol. The fiber from the vegetables and legumes can help in managing cholesterol levels, contributing to better cardiovascular health.
One serving (approximately 1 cup or 320g) of Tuver Ringan nu Shaak contains around 210-240 calories, depending on the amount of oil used. It's a balanced dish with carbohydrates, protein, and healthy fats.
Yes, it is a very healthy dish. It's rich in plant-based protein and fiber from pigeon peas, and packed with vitamins and minerals from eggplant and tomatoes. The spices used also have various health benefits.
Absolutely. You can cook it in a heavy-bottomed pot or kadai. After adding the vegetables and water (Step 5), cover the pot with a lid and let it simmer on low-medium heat for 20-25 minutes, or until the pigeon peas and eggplant are tender. Stir occasionally to prevent sticking.
Yes, frozen pigeon peas are a great substitute. You can add them directly to the cooker without thawing. They might cook slightly faster, so 2 whistles in the pressure cooker should be sufficient.
To prevent mushy eggplant, ensure you cut it into larger, uniform 1-inch cubes. Also, avoid overcooking. In a pressure cooker, 2 whistles are usually enough. If cooking in a pot, check for doneness after 15 minutes.
This shaak pairs beautifully with traditional Gujarati breads like Rotli (phulka), Bhakri, or Thepla. It also goes well with plain steamed rice and a side of Gujarati Kadhi.