Baingan Methi Sabzi | Perfect Eggplant With Fenugreek Leaves

This recipe is excellent for tiffin. It’s also very easy and quick to make. It’s a mixed vegetable dish of brinjal (eggplant) and fenugreek leaves. We ate this vegetable a lot when we were young and also used to take it in our tiffin to school. You will really like the taste of this sabzi, do try it. Perfect Eggplant With Fenugreek Leaves.

Ingredients:

• Oil
• 1 tsp Cumin Seeds
• 1 Medium-sized onion chopped
• (7 Garlic Cloves, 3 Green Chilli) Paste
• 1 Tomato Chopped
• Salt to taste
• 2 Medium-sized Brinjals (Eggplants) chopped
• 1 Small Bunch of Methi (Fenugreek Leaves with stems)
• 3 tbsp Roasted peanut powder

Also Read – Brinjal Green Masala Recipe

Instructions:

1. Heat oil in a pan (kadai).
2. Add cumin seeds and let them splutter.
3. Add chopped onion and saute until lightly golden.
4. Add garlic and green chillies and saute for about two minutes.
5. Add chopped tomato and saute for another 2-3 minutes on medium heat.
6. Add salt to taste and mix well.
7. Reduce the heat to low and add finely chopped brinjal. Mix well.
8. Cover the pan and let it cook on low heat for 2-3 minutes to steam. Stir once in between.
9. Add fenugreek leaves (with stems) and mix well.
10. Cook on medium heat, stirring occasionally, for about two minutes.
11. Add coarsely crushed roasted peanuts (optional) and mix well.
12. Reduce the heat to low, cover the pan, and let it steam for another two minutes until cooked.
13. Stir occasionally to prevent sticking.
14. The Baingan Methi Sabzi is ready to be served.

Baingan Methi Sabzi | Perfect Eggplant With Fenugreek Leaves

Shubham Nimbalkar

Do definitely make this mixed brinjal and fenugreek leaves vegetable for tiffin, it gets ready quickly and tastes absolutely fantastic.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Sabzi

Cuisine Indian

Servings 4

Ingredients

  

• Oil
• 1 tsp Cumin Seeds
• 1 Medium-sized onion chopped
• 7 Garlic Cloves, 3 Green Chilli Paste
• 1 Tomato Chopped
• Salt to taste
• 2 Medium-sized Brinjals Eggplants chopped
• 1 Small Bunch of Methi (Fenugreek Leaves with stems)
• 3 tbsp Roasted peanut powder

Instructions

 

• Heat oil in a pan (kadai).
• Add cumin seeds and let them splutter.
• Add chopped onion and saute until lightly golden.
• Add garlic and green chillies and saute for about two minutes.
• Add chopped tomato and saute for another 2-3 minutes on medium heat.
• Add salt to taste and mix well.
• Reduce the heat to low and add finely chopped brinjal. Mix well.
• Cover the pan and let it cook on low heat for 2-3 minutes to steam. Stir once in between.
• Add fenugreek leaves (with stems) and mix well.
• Cook on medium heat, stirring occasionally, for about two minutes.
• Add coarsely crushed roasted peanuts (optional) and mix well.
• Reduce the heat to low, cover the pan, and let it steam for another two minutes until cooked.
• Stir occasionally to prevent sticking.
• The Baingan Methi Sabzi is ready to be served.

Video

Keyword indian cuisine