Ringan valor nu shak recipe | Gujarati ringan valor nu shak | papdi rigan nu shak

Ringan Valor Nu Shaak is a traditional Gujarati-style sabji recipe featuring flat beans (valor papdi) and brinjals (ringan) cooked in a flavorful tomato-based gravy enhanced with a special masala paste. This dish is often prepared in winter when flat beans are readily available. The masala paste adds a rich texture and elevates the taste of the sabji. To make it quick and easy, I cook everything together in a pressure cooker. It’s a simple yet delicious dish that pairs perfectly with roti or bajra rotla. Give it a try!

1. Fresh Ingredients:
   I use fresh valor papdi (flat beans) for this recipe, but you can substitute them with surti papdi (smaller-sized flat beans) if needed. Small brinjals are stuffed with a special masala mix, adding extra flavor to the dish. I also include fresh tuvar dana (pigeon peas) and green peas for added variety. Feel free to adjust the vegetable mix based on your preference.
2. Special Masala Paste:
   The unique flavor of this dish comes from a special masala paste. I blend chavanu (a Gujarati snack mix) with green chilies and garlic to create it. The chavanu adds a distinct taste, reminiscent of Gujarati undhiyu. If you don’t have chavanu, you can use any farsan or sev as a substitute.
3. Serving Suggestions:
   Ringan Valor Nu Shaak is best enjoyed hot and spicy, served with roti or bajra rotla. The combination of the sabji with these traditional breads makes for a wholesome and satisfying meal.

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Recipe video

Ringan valor nu shak recipe | Gujarati ringan valor nu shak | papdi rigan nu shak

Author Nehas Cook Book

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Curry, Main Course

Cuisine Indian

Servings 5 servings

Ingredients

 

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For pressure cook sabzi

• ▢ 250 grm desi valor
• ▢ 150 grm or 10 small size ringan
• ▢ ¼ cup green tuvar - pigeon peas
• ▢ ¼ cup green peas
• ▢ 3 tbsp oil
• ▢ 1 tsp ajwain
• ▢ Pinch of hing
• ▢ ¼ tsp turmeric powder
• ▢ Salt to taste
• ▢ ½ cup water or as required

For masala paste

• ▢ 2 green chillies
• ▢ 1 inch ginger
• ▢ ¼ cup green garlic or garlic cloves
• ▢ Some coriander leaves
• ▢ ½ cup chavanu

For ringan valor nu shak

• ▢ 4 tbsp oil
• ▢ 1 tsp cumin seeds
• ▢ Some curry leaves
• ▢ 1 bay leaf
• ▢ 2 dry red chilli
• ▢ Prepared masala paste
• ▢ ½ tsp turmeric powder
• ▢ 1 tbsp coriander powder
• ▢ 1 tbsp red chilli powder
• ▢ 1 tsp kitchen king masala
• ▢ ½ cup tomato puree
• ▢ Salt to taste
• ▢ ½ cup hot water or as required
• ▢ 1 tbsp jaggery
• ▢ 1 tsp lemon juice
• ▢ Some coriander leaves

Instructions

Pressure Cook Sabzi

• Wash and cut valor papdi into medium-sized pieces (refer to the video).
• Remove the upper part of ringan and make cross slits on it.
• In a bowl, add ¼ tsp turmeric powder, ½ tsp red chilli powder, ½ tsp coriander powder, and a pinch of salt. Mix well and stuff a little masala into the slits of the ringan. Keep it aside.
• In a pressure cooker, heat 3 tbsp oil and add 1 tsp ajwain, a pinch of hing, and ¼ tsp turmeric powder. Mix well.
• Add valor papdi, ringan, ¼ cup green peas, ¼ cup green tuvar, and salt. Mix well and sauté for 2 minutes.
• Add ½ cup water and mix again. Cover the lid and pressure cook the sabzi on high flame for 2 whistles. Do not overcook it.

Making Masala Paste

• In a mixer jar, add 2 green chillies, 1-inch ginger piece, ¼ cup green garlic, some coriander leaves, and ½ cup chavanu. Grind it into a coarse paste without adding water. Keep it aside.

Making Ringan Valor Nu Shak

• In a kadai, heat 4 tbsp oil and add 1 tsp cumin seeds, some curry leaves, 1 bay leaf, and 2 dry red chillies. Sauté them.
• Add the masala paste and sauté until oil releases from its sides.
• Lower the flame and add ½ tsp turmeric powder, 1 tbsp coriander powder, 1 tbsp red chilli powder, and 1 tsp kitchen king masala. Add some water and sauté the masala.
• Add ½ cup tomato puree and salt to taste. Sauté well.
• Add the valor and ringan from the pressure cooker and mix well.
• Add ½ cup hot water and mix again. Cover and cook the sabzi on low flame for 5-7 minutes.
• Add 1 tbsp jaggery and 1 tsp lemon juice. Mix well.
• Garnish with coriander leaves.
• Ringan Valor Nu Shak is ready to serve with roti or bajra rotla.

Notes

1. Stuff the masala mix into the brinjal (eggplant) to make it flavorful for the sabzi.
2. Do not add too much water while pressure cooking the sabzi.
3. Cook on high flame for 2 whistles.
4. Adding chavanu to the masala enhances the taste of the sabzi. You can use any farsan as a substitute.
5. Cook the sabzi on a low flame for 5-7 minutes to let the gravy flavors absorb into it.

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