This is a simple dry curry of fresh fenugreek / methi leaves with eggplants. Methi leaves give a unique and lovely flavour to this eggplant dish.
Fresh methi leaves are used in this recipe.
This easy to prepare curry can be served with rotis or even as a side dish for rice.
Methi Baingan recipe
Category:Side Dish
Cuisine:Indian
Author:Jiya Jesh
Serves:2-3
Prep Time:15 mins
Cook Time:15 mins
Total Time:30 mins
a simple dry curry recipe using brinjals and fenugreek leaves.
Ingredients
- 2 cups chopped brinjals / baingan / kathirikkai
- 1 cup chopped fenugreek / methi leaves / vendhaya keerai
- 1/4 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1/2 tsp mustard seeds
- 1/2 tsp broken urad dal
- A pinch of asafoetida
- Salt to taste
Instructions
- Chop the brinjals into small cubes.
- Wash methi leaves thoroughly and chop them.
- Heat 1 tbsp oil in a pan. Add mustard seeds.
- When the mustard seeds splutter, add urad dal and asafoetida.
- When the dal turns brown, add chopped brinjals and stir fry for a minute.
- Add salt, turmeric powder, red chilli powder and coriander powder and fry for a couple of minutes.
- Then add half cup of water. Cover and cook on medium low flame till the brinjals turn soft.
- Finally add chopped meth leaves and fry for 3-4 minutes till it gets cooked and the water dries up.
- Serve methi baingan hot with rotis / chapatis or rice.
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