Tuver Ringan nu Shaak
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
7 steps. 25 minutes total.
- 1
Prepare the vegetables
- a.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.
- 2
Make the tempering (tadka)
- a.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.
- 3
Sauté the aromatics
- a.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.
- 4
Build the gravy base
- a.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.
- 5
Pressure cook the shaak
- a.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.
- 6
Final cooking
- a.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.
- 7
Finish and garnish
- a.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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Using fresh, tender winter pigeon peas (lilva) yields the best flavor and texture. If unavailable, frozen ones work well; no need to thaw them before adding.
- 2The classic Gujarati flavor profile is a balance of sweet, sour, and spicy. Adjust the jaggery, lemon juice, and chili powder to your personal preference.
- 3For a richer gravy, you can add 1 tablespoon of peanut powder or sesame seed powder along with the other powdered spices.
- 4To make this a more substantial meal, add one medium potato, cubed, along with the eggplant.
- 5Do not overcook the vegetables. Two whistles are usually enough for tender eggplant and fresh tuver. Overcooking will make the eggplant mushy.
- 6The gravy thickens as it cools. If you are serving it later, you may need to add a splash of hot water to adjust the consistency.
Adapt it for your goals.
Jain Version
To make a Jain-friendly version, omit the onion and ginger-garlic paste. The flavor will still be delicious due to the other spices.
Add Winter GreensAdd Winter Greens
Incorporate 1/2 cup of chopped fresh fenugreek leaves (methi) or spinach (palak) along with the tomatoes for added nutrition and flavor.
With Surti PapdiWith Surti Papdi
Add 1/2 cup of fresh Surti Papdi (flat beans) along with the pigeon peas for a more traditional Undhiyu-style flavor.
Creamier GravyCreamier Gravy
For a creamier and richer gravy, add a paste of 8-10 soaked cashews when you add the tomato puree.
Why this is on our healthy list.
Rich in Dietary Fiber
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.
Good Source of Plant-Based Protein
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.
Packed with Antioxidants
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.
Supports Heart Health
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.
Frequently asked questions
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.