top of page
Writer's pictureThe Rasoi Recipes

Ringan Matar Nu Shaak

Updated: Mar 17, 2021

Preparation Time: 8 min. Cooking Time: 20 min. Serves 3-4


Ingredients:

1 Big Aubergine (Eggplant) 1 cup Frozen Peas 1 Small Tomatoes Chopped 2 tbsp Fresh Coriander Chopped 5 Cloves Garlic Finely Chopped 4 tbsp Oil ¾ tsp Mustard Seeds ½ tsp Cumin Seeds 1 Dry Red Chilli ¼ tsp Asafoetida (Hing) ½ tsp Turmeric Powder 1¼ tsp Chilli Powder 2 tsp Coriander-Cumin Powder (Dhana Jiru) Salt to taste


Method:

  1. Rinse the aubergine cut into 2cm cubes and keep in water.

  2. Heat oil in a pan and add the dry chilli. Once the oil is hot, add the mustard, cumin seeds, and asafoetida. Then add the garlic and sauté for a minute.

  3. Drain the aubergine and add them to the pan with turmeric powder and salt.

  4. Mix well and simmer for 10 minutes with the lid on, stirring occasionally.

  5. Add the chilli powder, coriander-cumin powder, tomatoes, and peas, and cover with the lid for about 3-4 minutes.

  6. Then stir and cook for 2-3 minutes more or until cooked.


Ringan Matar Nu Shaak | The Rasoi Recipes
Ringan Matar Nu Shaak | The Rasoi Recipes


Comentários


bottom of page