Methi Baingan is a flavorful and delicious curry with fenugreek leaves
Ingredients
about 1 lb. eggplant/baingan/brinjal/vankaya
1 onion
2 tomatoes
5-6 green chilies
a big bunch of methi leaves
a handful of cilantro
a few curry leaves
1/2-1 tsp red chili powder
1 tsp coriander powder
salt to taste
For tempering
2 tbsp. of oil
2 tsp chana dal
2 tsp urad dal
1 tsp mustard seeds
1 tsp cumin seeds
a pinch of hing
a few curry leaves
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Preparation
Wash and cut the eggplant into thin long stripes. Immediately put them in salt water and add a pinch of turmeric to the water to avoid discoloration.
Cut the onion into long stripes. Cut green chili into lengthwise.
Chop cilantro finely.
Pick all the fenugreek leaves from the stems and wash them thoroughly. Make sure you wash the leaves very well because they contain sand and dirt. You may watch my video How to clean cilantro. After cleaning chop them roughly.
Procedure
Take 2 tbsp. of oil in a skillet. When the oil is hot add chana dal, urad dal, mustard seeds and cumin seeds. When the mustard seeds are spluttering add hing/asafetida, green chili and onion. Give a stir. Add cut eggplant/brinjal also from the water. Add turmeric powder and salt. Mix it well, cover it and cook on medium flame for about 5 minutes.
After 5 minutes give a stir and add tomato and fenugreek leaves. Add red chili powder and coriander powder. Give a stir again and cover it and cook for 5 more minutes. Adjust your salt and add cilantro. If you want some sourness add amchur/dry mango powder. Give it a good stir and turn off the stove. Serve methi baingan/vankaya menthikura with rice or chapathi.
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Wash and cut the eggplant into thin long stripes. Immediately put them in salt water and add a pinch of turmeric to the water to avoid discoloration.
Cut the onion into long stripes. Cut green chili into lengthwise.
Chop cilantro finely.
Pick all the fenugreek leaves from the stems and wash them thoroughly. Make sure you wash the leaves very well because they contain sand and dirt. You may watch my video How to clean cilantro. After cleaning chop them roughly.
Procedure
Take 2 tbsp. of oil in a skillet. When the oil is hot add chana dal, urad dal, mustard seeds and cumin seeds. When the mustard seeds are spluttering add hing/asafetida, green chili and onion. Give a stir. Add cut eggplant/brinjal also from the water. Add turmeric powder and salt. Mix it well, cover it and cook on medium flame for about 5 minutes.
After 5 minutes give a stir and add tomato and fenugreek leaves. Add red chili powder and coriander powder. Give a stir again and cover it and cook for 5 more minutes. Adjust your salt and add cilantro. If you want some sourness add amchur/dry mango powder. Give it a good stir and turn off the stove. Serve methi baingan/vankaya menthikura with rice or chapathi.
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