Recipe: Tuver, Aubergine and Methi

Another tasty vegetable dish. I usually make this to accompany one of my dahl dishes.


Serves 4 people if served with another dish

  • 1 – 2 tbsp oil
  • 1/2 tsp of mustard seeds
  • 1/4 tsp hing
  • 1 medium size aubergine (eggplant) chopped into 3cm sized pieces
  • 1 frozen bag of tuver (about 300g) – you could substitute with frozen peas
  • 2 fresh tomatoes chopped
  • 2 blocks of frozen fenugreek leaves – taken out the freezer 30mins before cooking
  • 1 heaped tsp of fresh masala
  • 2 heaped tsp of ground coriander and cumin
  • 1/4 tsp of turmeric
  • 1 tsp of salt


  1. Prepare the tomatoes and aubergine – soak the aubergine in water once chopped or it will go black (strain when ready to use)
  2. If you haven’t had a chance to take the fenugreek out the freezer defrost it in the microwave
  3. In a largish saucepan heat the oil for the vagar
  4. Once the oil is hot add the hing and mustard seeds
  5. Remove the saucepan from the heat once the mustard seeds have popped
  6. Now add the aubergine, tuver, fenugreek leaves and mix through
  7. Return the saucepan to the heat, add all the spices and mix through
  8. Cover with a lid and cook on a medium heat for a couple of minutes
  9. Now add the chopped tomatoes, mix through, cover with the lid and cook on a low-medium heat for around 20 minutes
  10. During the cooking time gently stir to prevent sticking – the tomatoes should release juices to cook the aubergine and tuver
  11. If the food starts to stick and there isn’t enough juice to cook it add a couple of tbsps of water to help (or more if needed)
  12. Cooking times will vary so check the aubergine and tuver to make sure it is cooked – adjust cooking time accordingly
Remember, alway taste your food before serving, add extra spices if you think you need to, then cook through a little longer

Serve this dish along side a dahl with roti, naan or rice.



end result – yummy

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