Methi Baingan Recipe | Fenugreek Green with Eggplant

5 from 1 vote
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Methi baingan is a delightful Indian dish that combines the distinct flavors of fenugreek leaves (methi) and eggplant (baingan).

It is a vegetarian dish that is cherished for its aromatic and flavorful profile.

The dish showcases 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 with fenugreek leaves, red chili powder, turmeric powder, coriander powder and more.

Methi Baingan

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:

Methi Baingan Ingridents

  • 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)?

Fire up the chullah

1. Add two dry red chillies, garlic, green chilli, brinjal, turmeric, a pinch of salt, and sauté everything.

Add dry red chillies, garlic, green chilli, brinjal, turmeric, a pinch of salt step by step image

2. After 5 minutes of sautéing add the fenugreek greens. Add some salt as well.

Adding the fenugreek greens

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.

Stirring methi baingan

4. When it is fried, serve it hot. Remove it as a whole in such a way that the oil and fenugreek get separated.

Methi baingan is ready

Pro Tips for Making Methi Baingan

Here are some pro tips to help you make delicious methi baingan:

Choose fresh ingredients: Select fresh and tender eggplants (baingan) and vibrant green fenugreek leaves (methi) for the best flavor. Fresh ingredients will enhance the taste and texture of the dish.

Preparing the eggplant: After chopping the eggplant, sprinkle some salt over the pieces and let them sit for about 15-20 minutes. This helps to draw out any excess moisture and reduces the bitterness of the eggplant. Rinse the eggplant pieces with water and pat them dry before using in the recipe.

Balance the bitterness: Fenugreek leaves can be slightly bitter, so if you prefer a milder taste, you can blanch the methi leaves before adding them to the dish. Bring a pot of water to a boil, add the methi leaves, and blanch them for a minute. Drain and rinse with cold water to retain their vibrant green color. Alternatively, you can also add a pinch of sugar or a squeeze of lemon juice to balance the bitterness.

Spice it up: Adjust the spice levels to suit your taste preferences. If you prefer a spicier dish, increase the amount of red chili powder or add some freshly chopped green chilies. Conversely, if you prefer a milder flavor, reduce the amount of spices accordingly.

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Slow cooking for better flavors: Methi baingan is best cooked on low heat to allow the flavors to meld together and the eggplant to become tender. This slow-cooking process helps infuse the spices and fenugreek leaves into the dish, resulting in a rich and aromatic flavor profile.

Garnish with fresh herbs: Before serving, garnish your methi baingan with fresh coriander leaves (cilantro). This adds a burst of freshness and adds to the overall presentation of the dish.

Serve it hot: Methi baingan is best enjoyed when served hot. The flavors are at their peak when the dish is freshly cooked, so try to serve it immediately after preparation.

By following these pro tips, you’ll be able to create a flavorful and aromatic methi baingan that is sure to impress your family and friends.

What to Serve with Methi Baingan?

Eating Methi Baingan

Here are some popular options to serve with methi baingan:

Roti/Chapati: Soft and fluffy whole wheat Indian breads like roti or chapati are a classic accompaniment to methi baingan. Their neutral flavor and light texture complement the flavors of the dish.

Naan: Naan, a leavened Indian bread made with all-purpose flour, is another great choice. It has a slightly chewy texture and is perfect for scooping up the methi baingan.

Paratha: Parathas are layered and flaky flatbreads made from whole wheat flour. They come in various flavors such as plain, stuffed with vegetables, or spiced with herbs. Aloo paratha (potato-stuffed paratha) or methi paratha (fenugreek-stuffed paratha) would be a delicious combination with methi baingan.

Rice: Methi baingan can also be served with steamed basmati rice or jeera rice (cumin rice). The aromatic rice complements the flavors of the dish and provides a milder base to balance the spices.

Pulao/Biryani: For a more elaborate meal, you can pair methi baingan with vegetable pulao or biryani. These flavorful rice dishes are cooked with aromatic spices and mixed vegetables, offering a satisfying and complete meal.

Remember to adjust the quantity of bread or rice based on the number of servings and personal preferences. These side dishes complement the flavors and textures of methi baingan, enhancing your overall dining experience.

How Does Methi Baingan Taste?

Methi baingan has a unique and delightful flavor profile. Here’s a description of how it tastes:

Earthy: Methi baingan has a distinct earthy flavor. The combination of fenugreek leaves (methi) and eggplant (baingan) adds a deep, rich, and slightly bitter undertone to the dish. The earthiness of fenugreek leaves is balanced by the mild sweetness of the cooked eggplant.

Aromatic: The dish is infused with a wonderful aroma from the spices and fenugreek leaves. The combination of sautéed ginger-garlic, and a blend of spices creates a fragrant base that enhances the overall taste of the dish.

Slightly Bitter: Fenugreek leaves have a slight bitterness, which adds a unique dimension to the flavor profile of methi baingan. The bitterness is not overpowering but rather complements the other flavors in the dish.

Spices: The dish incorporates a variety of spices, including turmeric powder, red chili powder, cumin powder, and coriander powder. These spices add warmth, depth, and a subtle heat to the dish, enhancing its overall flavor.

Creamy: The texture of methi baingan is creamy and soft, thanks to the cooked eggplant. The eggplant absorbs the flavors of the spices and fenugreek leaves, resulting in a velvety texture that melts in your mouth.

Balanced: Despite the presence of bitterness and spices, methi baingan is a well-balanced dish. The bitterness of fenugreek leaves is offset by the mild sweetness of the eggplant and the flavors of the spices, creating a harmonious combination of tastes.

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Overall, methi baingan offers a flavorful and aromatic experience with its earthy, slightly bitter, and well-balanced taste. The dish is known for its unique blend of flavors and is a favorite among those who appreciate the diversity of Indian cuisine.

Methi Baingan Alternatives

If you’re looking for alternatives to methi baingan or want to try a different dish with similar ingredients, here are a few options:

Aloo Baingan: Aloo baingan is a popular Indian dish that combines potatoes (aloo) and eggplant (baingan). It is prepared with a similar cooking process as methi baingan but without the fenugreek leaves. The dish is spiced with aromatic spices and has a delicious combination of textures from the soft potatoes and tender eggplant.

Baingan Bharta: Baingan bharta is a smoky eggplant dish that is commonly enjoyed in India. The eggplant is roasted until the skin is charred, then peeled and mashed. It is then cooked with onions, tomatoes, and spices to create a flavorful and aromatic dish. Baingan bharta has a different flavor profile compared to methi baingan, but it is a delicious alternative if you enjoy eggplant-based dishes.

Methi Malai Paneer: If you’re looking for a vegetarian option that incorporates fenugreek leaves, methi malai paneer is a great choice. It features fenugreek leaves cooked in a creamy sauce with paneer (Indian cottage cheese). The combination of the creamy sauce, fragrant fenugreek leaves, and soft paneer creates a rich and satisfying dish.

Bharwa Baingan: Bharwa baingan refers to stuffed eggplant, where the eggplant is slit and filled with a spiced mixture. The stuffed eggplants are then cooked in a flavorful gravy. The stuffing can be made with various ingredients like spices, coconut, nuts, or a mixture of vegetables. Bharwa baingan offers a different texture and flavor experience compared to methi baingan.

These are just a few alternatives to methi baingan that showcase the versatility of eggplant and can be enjoyed in different ways. Each dish has its own unique taste and character, so you can explore these options based on your preferences and the ingredients available to you.

Recipe Card:

Methi Baingan

Methi Baingan (Fenugreek Green with Eggplant)

By Mita Mondal
Methi baingan is a delicious Indian dish made with fenugreek leaves (methi) and eggplant (baingan). It is a popular vegetarian dish that is known for its aromatic flavors and unique combination of ingredients
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Lunch, Main Course
Cuisine Indian
Servings 4
Calories 153 kcal

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
 

  • Heat a pan and add two dry red chilies, chopped garlic, and green chilies.
  • Add diced eggplant (brinjal) to the pan and sprinkle turmeric powder and a pinch of salt. Sauté everything together for about 5 minutes.
  • Once the eggplant is partially cooked, add the finely chopped fenugreek leaves (methi) to the pan. Season with some more salt to taste.
  • As the fenugreek leaves release their moisture, cover the pan with a lid. Let it cook for another 5 minutes.
  • After 5 minutes, remove the lid and stir the mixture well to ensure even frying of the ingredients.
  • Continue cooking until the eggplant is fully cooked and nicely fried.
  • Once ready, serve the Methi Baingan hot. To enhance presentation, remove it as a whole from the pan, allowing the oil and fenugreek leaves to separate.

Video

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Notes

Fenugreek leaves: It's best to use fresh fenugreek leaves for this recipe. Soak the fenugreek leaves in water for about 15 minutes to reduce their bitterness. Rinse them thoroughly before using.
Eggplant selection: Choose small to medium-sized eggplants for this dish. Look for eggplants that are firm, glossy, and without any blemishes or bruises.
Eggplant preparation: After chopping the eggplant, sprinkle some salt over the pieces and let them sit for about 15-20 minutes. This helps to draw out any excess moisture and reduces the bitterness of the eggplant. Rinse the eggplant pieces with water and pat them dry before using in the recipe.
Adjust spiciness: The spice levels in the dish can be adjusted according to your preference. Increase or decrease the amount of red chili powder or green chilies to suit your taste.
Slow cooking: Methi Baingan is best cooked on low heat to allow the flavors to meld together and the eggplant to become tender. This slow-cooking process helps infuse the spices and fenugreek leaves into the dish, resulting in a rich and aromatic flavor profile.
Garnish with fresh herbs: Before serving, garnish the Methi Baingan with fresh coriander leaves (cilantro) or chopped fenugreek leaves. This adds a burst of freshness and adds to the overall presentation of the dish.
Serving suggestions: Methi Baingan pairs well with Indian breads like roti, naan, or paratha. It also goes well with steamed rice or pulao for a complete meal.
Leftovers: Methi Baingan can be stored in an airtight container in the refrigerator for up to 2 days. Reheat it gently on the stovetop or in the microwave before serving.
By keeping these recipe notes in mind, you can ensure a flavorful and delicious Methi Baingan dish every time you prepare it. Enjoy!

Nutrition Info (Estimation Only)

Nutrition Facts
Methi Baingan (Fenugreek Green with Eggplant)
Amount per Serving
Calories
 
153
Calories from Fat 81
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
4
g
Sodium
 
878
mg
38
%
Potassium
 
341
mg
10
%
Carbohydrates
 
15
g
5
%
Fiber
 
5
g
21
%
Sugar
 
4
g
4
%
Protein
 
5
g
10
%
Vitamin A
 
159
IU
3
%
Vitamin C
 
4
mg
5
%
Calcium
 
410
mg
41
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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Conclusion

Methi Baingan is a delightful and flavorful Indian dish that combines the distinct flavors of fenugreek leaves and eggplant.

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It is a versatile vegetarian option that can be served with various breads or rice dishes.

The dish offers a unique balance of earthiness, aromatic spices, and a slight bitterness from the fenugreek leaves.

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