Indian Recipe - METHI BAIGAN
 This is a simple dry curry of fresh fenugreek / methi leaves with eggplants. Methi leaves give a unique and lovely flavor to this eggplant dish. This easy to prepare curry can be served with rotis or even as a side dish for rice.

Ingredients of Methi Baigan

  • Fenugreek leaves (methi) 2 bunches
  • Eggplants/ brinjals 10-12 small
  • Onions 3 medium
  • Green chillies 3-4
  • Salt to taste
  • Oil to deep fry
  • Dry mango powder (amchur) 1/2 teaspoon
  • Gram flour (besan) 1 cup
  • Soda bicarbonate a pinch
  • Mustard seeds 1/2 teaspoon
  • Curry leaves a few
  • Ginger-garlic paste 1 1/2 tablespoons
  • Tomato puree 1/2 cup
  • Coriander powder 1 teaspoon
  • Cumin powder 1 teaspoon
  • Turmeric powder 1/2 teaspoon
  • Garam masala powder 1/2 teaspoon
  • Fresh coriander leaves chopped2 tablespoons

Method for Methi Baigan

Step 1
Clean, wash and chop the fenugreek leaves.Wash and slit the eggplants into four keeping the stem intact.

Step 2
Peel and chop the onions.Remove stem and chop green chillies.

Step 3
Apply salt, 1 teaspoon red chilli powder and amchur to the slit brinjals and keep aside.

Step 4
Heat oil in a pan, add chopped green chillies and chopped onions.Sauté.

 Step 5
Add chopped fenugreek leaves and salt and stir-fry on low heat for 5 minutes.

Step 6
Keep aside. Make a batter of gram flour, salt, 1 teaspoon red chilli powder add soda bi carbonate.

 Step 7
Heat oil in a kadhai, dip the brinjals in the batter and deep fry till golden.Drain and keep aside.

 Step 8
In another pan heat oil.Add mustard seeds, curry leaves, chopped green chillies, ginger-garlic paste and sauté.

 Step 9
Add a little water so that the masalas do not stick to the bottom of the pan.

Step 10
Add chopped onion and sauté till translucent.

Step 11
Add tomato puree, red chilli powder, cumin powder, coriander powder and stir.

Step 12
Add turmeric powder, garam masala powder, water and cook for a while.

Step 13
Add salt and chopped coriander leaves and let the gravy simmer for some time.

Step 14
In a plate, put the methi mixture in the center, arrange the fried eggplants all around and pour the gravy on top.

Step 15
Garnish with coriander leaves and serve hot.