Baingan Methi Sabzi | Perfect Eggplant With Fenugreek Leaves
Do definitely make this mixed brinjal and fenugreek leaves vegetable for tiffin, it gets ready quickly and tastes absolutely fantastic.
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.