Saturday, 8 November 2014

Methi Baingan - Methi Ringna - Fenugreek leaves with aubergine



"It's a sigh of relief, monsoon marks are disappeared, sky is getting clear, definitely day time temperatures are comfortable and nights are getting cooler here ", said dad when I called him last time. Where my loved ones are in India, they don't face very harsh winter, but certainly their winter temperatures are enough to give them a experience of chilled weather !

While Indian markets or bazaars floods with abundance fresh fruits, vegetables and various type of dried fruits , nuts and spices, especially lush green various type of greens and so many colourful and fresh produces attracts you to the market. In India it's a perfect time to indulge in cooking and eating during this time.


I clearly remember, holding mums hand going through vegetable markets, where cows, dogs, cats and goats are roaming around freely, it's a delight visual now but that time it was little discomforting for me, I love animals, but not comfortable being around them, vendors standing near their stalls or cart filled with piles of fresh produce, their amicability, price and good quality produce convince you to buy from them, and you see ladies haggling over the prices, seems "Bargaining" is their birth right;) and try to get fresh and good quality stuff as possible. I would patiently and happily tag along with Mum as I always like food and markets hustle and bustle. 
In those days even if you don't enjoy still your mum or older ladies of the family would insist that girls should get few tips on how to buy your groceries.

Mum was fussy about buying fresh and good quality green leafy vegetables, was always searching in markets for this, when she found what she was looking for she was always pleased ! each fruit and veg had it's turn, I follow the same principals and enjoy rotating to variety. During the cold spell she used to make sure that METHI RINGNA was on the menu as these cooked with right spices can give you a bucket full of health benefits.


Availability is bit scarce in the UK during the hard winter, where as in India it's the opposite ie more available in winter. But I make most of it during the summer months as that's when methi and ringna are largely available.  So for me to post this recipe around this time is perfect right now :) I have cooked and devoured this sabji many times this summer.


Methi translate fenugreek leaves and Ringna or Baigan translates aubergine, perfect match made in heaven, complements each other so beautifully. While classic winter sabji aloo methi  so popular in north region of India, Methi Baigan gets a hearty welcome in most of the Gujaertai households.  Cook with just few spices, this garlicky and spicy sabji is a perfect accompaniment to Bajri na Rotla ( Finger millet flour roti ) and Garlic Chutney, however normal roti or paratha will do.


Methi Baigan generously flavoured with garlic and dried red chillies, the aroma of sautéed methi during cooking makes you forget that you are cooking tangy bitter methi and almost tasteless aubergine ! It takes a little while to develop this sabji taste, but let me assure you once you start liking it you will be hooked on this dish that's my promise :)




You will need :-
  • 3 medium bunch of methi leaves cleaned , washed roughly torn  
  • 1 large aubergine cut, cubed and washed
  • 3-4 dried red chillies
  • 3 tbsp. olive oil or any other
  • 2 tbsp. ginger, garlic crushed
  • 1 slit green chilli ( optional - mum didn't use it but I do )
  • 2 small tomatoes chopped
  • salt to taste
  • Pinch kasoori methi
  • 1/4 tsp. turmeric powder ( haldi )
  • 1 tsp. red chilli powder
  • Pinch of hing ( asafoetida ) 
  • 2 tsp. cumin and coriander powder ( dhanajeeru )
  • Pinch garam masala
  • 1/2 tsp lemon juice

Method :-
Heat oil in a kadai or thick bottomed pan.
Add dried red chillies and ginger garlic and green chilli.
After 13-14 seconds add hing, methi leaves and aubergine.
Keep heat on high and thoroughly mix everything.
Turn the heat low, cover the kadai with lid and cook the sabji for 5-7 minutes.
Remove the lid, once mix and cover again.
Cook another 5-7 minutes.
Now add all the masala, salt and tomatoes.
Once again cover with lid and cook the sabji 3-4 minutes more.
Add kasoori methi and cook another 1 minute. add lemon juice.
Turn the heat off and serve hot.



















Thank you for stopping by :)

6 comments:

  1. Hi, I just love your blog & recipes!
    I was wondering if I could substitute dried methi for fresh, here in Australia I have never seen
    fresh available.
    Thanks Kay

    ReplyDelete
    Replies
    1. Hello Kay
      Thank you for visiting and liking this recipe. I am afraid dried methi won't work this recipe, if you use it I am not sure you'll get same taste as fresh, however you can use fresh spinach with aubergine ( I make so many times, will post recipe sometime ) with adding little bit of dried mathi. Just a curious what about frozen methi ? availbale in Australia ?
      Take care :)

      Delete
  2. Hi, I just love your blog & recipes!
    I was wondering if I could substitute dried methi for fresh, here in Australia I have never seen
    fresh available.
    Thanks Kay

    ReplyDelete

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