Rigan Methi nu Shaak is a popular Kathiyawadi dish made with eggplant pieces, fresh fenugreek leaves, and a blend of traditional spices. In this recipe, I’ve prepared the sabzi quickly using a pressure cooker. I also share tips to retain the vibrant green color of the fenugreek leaves and balance their natural bitterness. Additionally, I include a special masala technique to enhance the flavor, making the dish spicy and delicious. This simple Kathiyawadi-style curry pairs perfectly with rotla or khichdi. It’s a quick and easy recipe—give it a try!
The key to making tasty rigan methi nu shaak at home are
- Firstly, in the sabzi, the proportion of methi (fenugreek leaves) should be one-fourth of the quantity of rigan (eggplant). Cut the rigan into medium-sized pieces and avoid cutting them too small. Always use fresh fenugreek leaves for a rich flavor. Wash the methi thoroughly before chopping, and chop the leaves roughly—avoid chopping them finely.
- I add Kathiyawadi garlic chutney to the sabzi gravy, which enhances its flavor and adds a slight spiciness.
- I sauté the methi leaves in ghee until they become soft. I do not add the methi leaves while pressure-cooking the sabzi. This method helps retain the green color of the methi and enhances its flavor.
- I include besan (gram flour) in the sabzi tempering, which thickens the gravy and allows the masala to coat the rigan evenly.
- Lastly, methi rigan nu shak tastes best when prepared slightly spicy.
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Recipe video
Rigan methi nu shaak recipe | methi rigan nu shaak | kathiyawadi rigan methi sabji
Ingredients
For kathiyawadi garlic chutney
- 10-12 garlic cloves
- 1 tbsp kashmiri red chilli powder
- Pinch of salt
For rigan methi nu shak
- 500 grm or 10-11 medium size rigan
- 150 grm or approx 4 cup methi
- 2-3 tbsp ghee
- 4 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- Pinch of hing
- 5-6 curry leaves
- 2 chopped green chilli
- 1 inch ginger
- 1 tbsp gram flour - besan
- ½ tsp turmeric powder
- Salt to taste
- ¾ cup water or as required
- 1 tbsp coriander powder
- 1 tsp red chilli powder
- 1 tsp kitchen king masala
- ½ cup tomato puree
- 1 tbsp jaggery - optional
- Some coriander leaves
Instructions
- Wash and cut 500 grams of rigan into medium-sized pieces. Do not cut them into small pieces.
- Add the pieces to water to prevent them from turning black.
- Also, roughly chop 125 grams (approximately 4 cups) of methi leaves.
- In a mortar and pestle, add 10-12 garlic cloves, 1 tablespoon red chili powder, a pinch of salt, and crush them. Kathiyawadi garlic chutney is ready. Keep it aside.
- In a pressure cooker, add 2-3 tablespoons of ghee, add the methi leaves, and sauté until they become soft. Remove them onto a plate and keep aside.
- In the pressure cooker, add 4 tablespoons of oil, 1 teaspoon mustard seeds, 1 teaspoon cumin seeds, a pinch of hing, 5-6 curry leaves, 2 chopped green chilies, and 1 inch of ginger. Sauté well.
- Add 1 tablespoon of besan and sauté until it changes color and becomes aromatic.
- Add ½ teaspoon of turmeric powder and mix well.
- Add the rigan pieces and sauté until they slightly change color.
- Add ¾ cup of hot water and mix well.
- When the gravy starts to boil, add the garlic chutney on top of the rigan pieces, but do not mix it.
- Cover the pressure cooker with the lid and cook the sabzi on high flame for 2 whistles.
- Open the lid, and once the rigan is properly cooked, add 1 tablespoon of coriander powder, 1 teaspoon of red chili powder, 1 teaspoon of kitchen king masala, and ½ cup of tomato puree. Mix well and cook the gravy until oil releases from the sides.
- Add the methi leaves and mix well. Cover and cook the sabzi for 2-3 minutes.
- Add 1 tablespoon of jaggery and some coriander leaves. Mix well.
- Rigan methi nu shaak is ready. Serve hot with bajra rotla and khichdi.
Notes
- The proportion of methi should be ¼ of the quantity of rigan.
- Cut rigan into medium-sized pieces. Do not cut them into small pieces.
- Methi requires very little time to cook; do not overcook it.
- Sautéing methi in ghee enhances its flavor.
- Adding besan thickens the gravy and helps the masala coat the rigan easily.
- Sauté the rigan until it slightly changes its color.
- Do not add too much water while pressure-cooking rigan pieces.
- Place garlic chutney on top of the rigan pieces so they cook properly.
- Cook on high flame for 2 whistles.
- Adding jaggery helps balance the bitterness of methi.
- Rigan methi nu shak taste great when it is prepared spicy.
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