Methi Baingan - Methi Ringna - Fenugreek leaves with aubergine












Methi translate fenugreek leaves and Ringna or Baigan translates aubergine, a 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 Gujarati 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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