Aubergine is such a versatile vegetable that can be added to so many different curries.  My favourite is aubergines and potatoes but this week I wanted to make aubergine and fenugreek and dumpling (muthiya) curry which I also love.  I decided to add some muthiyas to the curry as well as I had made a fresh batch of muthiyas and couldn’t wait to taste them in a curry. I always make a batch of muthiyas when I manage to get fresh fenugreek.  The recipe muthia/mithiya is here. These muthiyas are always added to a dish called undhiyu.  Adding muthiyas to traditional curries like aubergine, valor, methi etc. always makes the dish taste richer and wholesome.

Ingredients:

• 1 medium sized aubergine cut into cubes.
• half a cup of fresh chopped methi (fenugreek)
• 10 -12 muthias (muthiya) (you can use more if you like) Recipe for muthias is here
• one cup of passata ( you can also use canned tomatoes)
• 3-4 cloves garlic – crushed finely using a garlic press
• 1 tbls cooking oil
• 1 tsp mustard seeds
• salt to taste
• chili powder to taste
• 1 tsp turmeric powder
• 1 tsp dhana jeeru ( a mixture of ground coriander and cumin)

Method:

1.  Wash and chop the aubergines and methi.   When using fresh methi, use all the green leaves and a tiny bit of the stem if the stem is fresh and supple. wash the methi leaves in several changes of cold water as it often has sand like grit which will ruin your curry.
2. Heat the oil and add in the mustard seeds.  Once they finish popping,add the aubergines and then the spices – salt, turmeric, chili powder and the dhana jeeru.  Mix these well and then add the methi.  Allow the methi to wilt a bit and add one cup f water.  Cover and allow this cook for 6 minutes or until the aubergine softens.

3.  Add the muthiyas to the curry and add  the pasatta with half a cup of water to allow the muthiyas to soak up all the curry flavours. Finally you can add a dash of lemon juice if required.   The muthiyas will soften and add more traditional flavours to your curry. Serve your curry with hot chappatis and a side of kachumber or raita.

For this recipe, the adition of muthiyas makes it a special dish.  The recipe for muthiyas is here .

Print Recipe

Aubergine, fenugreek and dumplings curry – Ringna, methi ne muthiya nu shak

Aubergine is such a versatile vegetable that can be added to so many different curries.  My favourite is aubergines and potatoes but this week I wanted to make aubergine and fenugreek curry which I also love.  I decided to add some muthiyas to the curry as well as I had made a fresh batch of muthiyas and couldn’t wait to taste them in a curry. I always make a batch of muthiyas when I manage to get fresh fenugreek.  The recipe muthia/mithiya is here. These muthiyas are always added to a dish called undhiyu.  Adding muthiyas to traditional curries like aubergine, valor,etc.  always makes the dish taste richer and wholesome.

Course: dinner, entertainment, lunch

Cuisine: Indian

Keyword: curry, muthya varu shak, shak, undhiyu

Servings: 4

Author: Mina Joshi

Ingredients

• 1 medium sized aubergine cut into cubes
• half a cup of fresh chopped methi (fenugreek)
• 10 -12 muthias (muthiya) (you can use more if you like) Recipe for muthias is here
• one cup of passata ( you can also use canned tomatoes)
• 3-4 cloves garlic – crushed finely using a garlic press
• 1 tbls cooking oil
• 1 tsp mustard seeds
• Salt to taste
• chili powder to taste
• 1 tsp turmeric powder
• 1 tsp dhana jeeru ( a mixture of ground coriander and cumin)

Instructions

• Wash and chop the aubergines and methi.   When using fresh methi, use all the green leaves and a tiny bit of the stem if the stem is fresh and supple. wash the methi leaves in several changes of cold water as it often has sand like grit which will ruin your curry.
• Heat the oil and add in the mustard seeds.  Once they finish popping,add the aubergines and then the spices – salt, turmeric, chili powder and the dhana jeeru.  Mix these well and then add the methi.  Allow the methi to wilt a bit and add one cup f water.  Cover and allow this cook for 6 minutes or until the aubergine softens.
•  Add the muthiyas to the curry and add  the pasatta with half a cup of water to allow the muthiyas to soak up all the curry flavours. Finally you can add a dash of lemon juice if required.   The muthiyas will soften and add more traditional flavours to your curry. Serve your curry with hot chappatis and a side of kachumber or raita.

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