Baingan Methi Eggplant and Fenugreek Curry

Baingan Methi Eggplant and Fenugreek Curry
Baingan Methi Eggplant and Fenugreek Curry

Baingan Methi Eggplant and Fenugreek Curry

5/5

Benefits:

  • Eggplant is a low-calorie vegetable rich in dietary fiber and antioxidants.
  • Fenugreek leaves (methi) are a source of vitamins and minerals.
  • This dish combines the unique flavors of eggplant and fenugreek in a delicious curry.
  • The spices used in the curry may offer potential health benefits, including aiding digestion and providing anti-inflammatory properties.

INGREDIENTS

  • 1 medium-sized eggplant (baingan), cut into cubes
  • 1 cup fresh fenugreek leaves (methi), washed and chopped
  • 1 onion, finely chopped
  • 2 tomatoes, chopped
  • 2-3 green chilies, slit (adjust to taste)
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon red chili powder (adjust to taste)
  • Salt to taste
  • 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon fenugreek seeds
  • Fresh cilantro leaves, chopped (for garnishing)
  • Lemon wedges (for serving)

INSTRUCTIONS

  1. Prepare Vegetables: Cut the eggplant (baingan) into cubes. Wash and chop the fenugreek leaves (methi).

  2. Tempering: In a pan, heat oil over medium heat. Add mustard seeds and let them splutter. Add cumin seeds and fenugreek seeds. Sauté for a few seconds until aromatic.

  3. Sauté Onions and Green Chilies: Add chopped onions and green chilies. Sauté until the onions become translucent.

  4. Add Ginger and Garlic: Add ginger paste and garlic paste. Sauté for a minute until the raw smell disappears.

  5. Add Tomatoes and Spices: Add chopped tomatoes to the pan. Cook until the tomatoes soften and the mixture comes together.

  6. Stir in turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well to coat the onions and tomatoes with the spices.

  7. Cook Eggplant and Methi: Add the eggplant cubes to the pan. Mix well with the onion and spice mixture. Cook for a few minutes until the eggplant starts to soften.

  8. Add chopped fenugreek leaves (methi) to the pan. Mix well with the other ingredients.

  9. Simmer: Cover the pan and let the curry simmer on medium-low heat for about 10-15 minutes, or until the eggplant is tender and cooked through.

  10. Serve: Garnish the baingan methi curry with chopped cilantro leaves. Serve with rice, roti, or any bread of your choice. Provide lemon wedges for an extra burst of flavor.

TIPS

  • Use fresh fenugreek leaves for the best flavor. If unavailable, you can use dried fenugreek leaves (kasuri methi).
  • Adjust the spiciness by modifying the amount of green chilies and red chili powder.
  • Serve this baingan methi curry as a hearty and flavorful main dish.

NUTRITION VALUE

  • Calories: ~150-200 (per serving)
  • Carbohydrates: ~15-20g
  • Protein: ~2-3g
  • Fat: ~10-12g
  • Fiber: ~3-4g

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