Methi baingan is a delightful Indian dish that combines the flavors of fenugreek leaves (methi) and eggplant (baingan).
It is a vegetarian dish that is cherished for its flavorful profile. The dish displays the perfect balance of spices and textures, making it a popular choice among food enthusiasts.
This is an everyday kind of sabji or vegetable that is cooked at home. Here are the simple steps to follow to make this recipe.
Key Takeaways:
- Methi Baingan is a highly flavorful dish made with fenugreek greens and eggplant.
- Soak the fenugreek leaves for some time and always select fresh eggplants for better taste.
- Sauté the eggplants before adding them to the dish to improve the texture.
- Adjust the spiciness of the dish according to your preference by adding more or less spice.
- Explore alternatives to this recipe, such as Methi Matar, Methi Chole, Methi Paneer, and Aloo Methi.
The Ingredients:
- Fenugreek leaves – 1 bowl (finely chopped and cleaned)
- Eggplant – 1 (cut into small pieces and cleaned)
- Garlic – 1 piece
- Green Chilies – 2 Nos
- Dry Chilies – 2 Nos
- Turmeric – 1.5 Tbsp
- Mustard – 2 Tbsp
- Salt – as per taste
How to Make Methi Baingan (Step by Step Images)?
1. Add two dry red chillies, garlic, green chilli, brinjal, turmeric, a pinch of salt, and sauté everything.
2. After 5 minutes of sautéing add the fenugreek greens. Add some salt as well.
3. When the water comes out from the greens, cover it with a lid. After 5 minutes open the lid and stir it well so that it gets fried well.
4. Methi Baingan is ready. Remove it as a whole in such a way that the oil and fenugreek get separated. Serve it with steamed rice, roti, chapati or paratha.
Recipe Card:
Methi Baingan (Fenugreek Green with Eggplant)
Ingredients
- 400 grams Fresh Fenugreek Leaves (finely chopped and cleaned)
- 1 piece Eggplant (cut into small pieces and cleaned)
- 1 piece Garlic
- 2 pieces Green Chilies
- 2 pieces Dry Red Chilies
- 1.5 tablespoons Turmeric Powder
- 2 Tablespoons Mustard Oil
- Salt to Taste
Instructions
- Add two dry red chillies, garlic, green chilli, brinjal, turmeric, a pinch of salt, and sauté everything.
- After 5 minutes of sautéing add the fenugreek greens. Add some salt as well.
- When the water comes out from the greens, cover it with a lid. After 5 minutes open the lid and stir it well so that it gets fried well.
- Methi Baingan is ready. Remove it as a whole in such a way that the oil and fenugreek get separated. Serve it with steamed rice, roti, chapati or paratha.
Video
Notes
- Pick fresh and tender eggplants and vibrant green fenugreek leaves to make the dish and achieve the best flavor and enhance the taste and texture of the dish.
- I marinate the eggplant with salt and turmeric powder after chopping and keep it aside for some time. This will help draw the extra moisture out and remove the natural bitterness of eggplant.
- You can blanch the fenugreek leaves before adding them to the dish. Remember to soak it in cold water after blanching. This will help retain the vibrant green color.
- Slow cooking is the key to success for this dish to achieve its desired taste, flavor and texture. This will help the flavors of the spices to infuse perfectly with the ingredients and make the eggplant tender.
- Add some chopped coriander leaves when cooked to add to the freshness of the dish. It will also add to the visual appeal.
