Tuvar Ringan Nu Shaak Recipe | Pigeon Peas & Aubergine Curry | Pigeon Peas & Eggplant Curry

In this recipe, I'm going to show you a very traditional and popular Gujarati dish.

When I went to India, it was wonderful to see pigeon peas growing in abundance in Gujarat. Many people have a lovely back garden, where they grow their organic crops.

Unfortunately, I didn't have access to this delightful crop during this video. So I'm using frozen pigeon peas, as they'll be readily available to most of you watching this video! But if you have access to fresh Pigeon Peas, by all means use that! Enjoy!

Tuvar Ringan nu Shaak Recipe Cooking Time: 20 Minutes (Approx)

Serves 3-4 People

INGREDIENTS

• 2 Cups Frozen Tuvar (300g)

• 1 Medium Aubergine (275g)

• 4 tspn Ginger-Garlic-Chili Paste

• 1/4 tspn Red Chili Powder

• 1/4 tspn Turmeric

• 3 tspn Coriander-Cumin Powder

• 1 tspn Salt

• ¼ Cup Oil

• 1/4 tspn Mustard Seeds

• 1/4 tspn Hing

• 1 Fresh Tomato, Chopped

• Coriander to garnish

• 1/4 Cup Boiling Water (or more if desired)

METHOD

Rinse the frozen Tuvar (Pigeon Peas) and look through them to pick out any with brown marks on them or ones that look like insects have been eating them. You can also, remove any large, yellow tuvar as these are over-ripened and don’t taste that good.

Heat the oil in a pressure cooker for about 2 minutes on a medium heat, then add the mustard seeds. Let them pop, then add the hing.

Add all the spices and fry them quickly for a few seconds. Make sure it doesn’t burn.

Add the chopped tomatoes. and let them soften up completely.

Add the cut up aubergine and the pigeon peas and mix this in very well. Let this cook, lightly covered, so that the spices can be absorbed by the vegetables. At this point, you can taste the spices and see if you need to adjust any of the seasonings. I ended up adding a little more salt.

Once the spices start sticking slightly to the pan, add 1/4 cup water. If you like a saucier curry, you can add some more water.

Let the curry pressure cook on a medium heat for 4 whistles or 4 minutes after it comes to pressure.

If you are using an Instant Pot, follow the previous instructions using the Sauté mode in Normal. Pressure cook on high pressure with the MORE setting for 5-6 minutes.

If you are cooking in a saucepan, follow the previous instructions, but add 1/4 cup more water and let it cook covered on medium-low for 20-30 minutes, stirring occasionally. Add more water as needed.

Let the pressure release by itself.

Once the pressure has released, open the pressure cooker or Instant Pot and let the curry continue to cook (if needed) on medium-low until the moisture evaporates a bit and the sauce is the correct consistency for you.

Then turn off the heat. Garnish with coriander and stir it in, otherwise it will turn black.

Enjoy with Roti, Gujarati Dal and Basmati Rice.