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    Whisk Affair » Recipes » Veg Curries

    Published: Dec 14, 2020 | Last Updated On: Dec 15, 2020 by Neha Mathur

    Baingan Methi (Indian Spiced Eggplant Fenugreek Stir Fry)

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    Jump to Recipe

    Baingan Methi is a delicious everyday Indian sabji made using eggplant and fenugreek leaves. It’s easy to make and tastes delicious. Here is how to make it (vegan).

    Baingan Methi served in a bowl.
    Jump to:
    • About Baingan Methi
    • Ingredients
    • How To Make Baingan Methi Sabzi
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Baingan Methi

    Baingan Methi is a North Indian style sabzi that can be made for your everyday meals.

    Baingan (eggplant) and methi (fenugreek leaves) are cooked along with garlic, ginger, onions, tomatoes, and everyday spices such as coriander powder, red chili powder, and turmeric powder.

    This sabji is very easy to make and gets ready in no time, making it apt to pack in lunch boxes with phulkas or tawa parathas.

    You can try some of my other Baingan Sabzi recipes too

    • Aloo Baingan
    • Punjabi Baingan Bharta
    • Hyderabadi Bagara Baingan
    • Kashmiri Dahi Baingan
    • Masaledar Bharwa Baingan
    • Bengali Begun Bhaja

    Ingredients

    Baingan methi ingredients 1
    Baingan methi ingredients 2
    Baingan methi ingredients 3

    Baingan – You can use any variety of eggplants to make this sabji.

    Methi (Fenugreek Leaves) – fenugreek leaves are loaded with iron and complement the baingan very well.

    Spice Powders – To enhance the flavor more, add spice powders such as turmeric powder, Kashmiri red chili powder, coriander powder, and salt.

    You can add in a little dry mango powder too, as it adds a nice flavor to the sabji.

    Oil – I have used mustard oil, as I like its pungent taste in the sabzi. You can use vegetable oil as well.

    Green Chillies – Adjust according to your liking.

    Others – You will also need mustard seeds, cumin seeds, fennel seeds (saunf), asafetida (hing), carom seeds (ajwain), garlic, fresh ginger, onions, and tomatoes.

    How To Make Baingan Methi Sabzi

    Cut 300 grams of eggplant into small pieces. Soak them in water until you use them, otherwise, they will turn black from oxidation.

    Heat 4 tablespoon mustard oil in a pan over medium heat.

    Oil heating in a pan.

    Once the oil is hot, add eggplant to the pan and cook for 10-12 minutes until the eggplant are slightly browned, stirring frequently.

    Eggplants added to the pan.

    Remove the fried baingan to a plate and keep it aside.

    Fried eggplant.

    Add ½ teaspoon mustard seeds, 1 teaspoon cumin seeds, ¼ teaspoon asafoetida, 1 teaspoon fennel seeds, and 1 teaspoon carom seeds to the same oil and let them crackle for 3-4 seconds.

    Mustard, cumin, carom, fennel and asafetida added to the pan.

    Add 2 teaspoon chopped garlic and 2 teaspoon chopped ginger and fry for 5-6 seconds.

    Ginger garlic added to the pan.

    Now add ½ cup chopped onions and fry until they turn slightly brown in color.

    Onions added to the pan.

    Add ½ cup chopped tomatoes and 2 teaspoon chopped green chilies and fry for 2-3 minutes.

    Tomatoes and green chilies added to the pan.

    Add 2 teaspoon coriander powder, ½ teaspoon turmeric powder, 2 teaspoon red chili powder, and 1 teaspoon salt, and cook for a minute.

    Spice powders added to the pan.

    Now add 2 cups of chopped methi leaves and cook for 3-4 minutes, stirring frequently.

    Methi added to the pan.

    Add the fried baingan slices and mix well.

    Baingan added to the pan.

    Check the eggplants, if they are still uncooked. If yes, then splash a little water, cover the pan with a lid and cook for 3-4 minutes.

    Check for salt and add more if needed.

    Cook for another 2-3 minutes. Serve hot.

    Ready baingan methi.

    Serving Suggestions

    This eggplant fenugreek stir fry can be served as a side dish with any Indian-style meal.

    I like to serve it with some dal, raita, and phulka. It also goes great with dal rice.

    You can pack it for school or office lunch box with phulka or tawa paratha.

    Storage Suggestions

    This sabji will keep well in the refrigerator in an airtight container for 3-4 days.

    Reheat in a pan and serve.

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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Baingan Methi is a delicious everyday Indian sabji made using eggplant and fenugreek leaves. It's easy to make and tastes delicious. Here is how to make it.

    Baingan Methi Recipe

    Baingan Methi is a delicious everyday Indian sabji made using eggplant and fenugreek leaves. It's easy to make and tastes delicious. Here is how to make it (vegan).
    4.70 from 10 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Vegan, Vegetarian
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4 people
    Calories: 232kcal
    Author: Neha Mathur

    Ingredients 

    • 300 grams brinjal (baingan)
    • 4 tablespoon mustard oil (or any other cooking oil)
    • ½ teaspoon mustard seeds
    • 1 teaspoon cumin seeds
    • ¼ teaspoon asafoetida (hing) (skip for gluten-free)
    • 1 teaspoon fennel seeds (saunf)
    • 1 teaspoon carom seeds (ajwain)
    • 2 teaspoon chopped garlic
    • 2 teaspoon chopped ginger
    • ½ cup chopped onions
    • ½ cup chopped tomatoes
    • 2 teaspoon chopped green chilies
    • 2 teaspoon coriander powder
    • ½ teaspoon turmeric powder
    • 2 teaspoon Kashmiri red chili powder
    • 1 teaspoon salt (or to taste)
    • 2 cups chopped fresh methi (fenugreek leaves) (packed)
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    Instructions

    • Cut eggplant into small pieces. Soak them in water until you use them, otherwise, they will turn black from oxidation.
    • Heat oil in a pan over medium heat.
    • Once the oil is hot, add eggplant to the pan and cook for 10-12 minutes until the eggplant are slightly browned, stirring frequently.
    • Remove the fried baingan to a plate and keep it aside.
    • Add mustard seeds, cumin seeds, asafoetida, fennel seeds, and carom seeds to the same oil and let them crackle for 3-4 seconds.
    • Add garlic and ginger and fry for 5-6 seconds.
    • Now add onions and fry until they turn slightly brown in color.
    • Add tomatoes and green chilies and fry for 2-3 minutes.
    • Add coriander powder, turmeric powder, red chili powder, and salt, and cook for a minute.
    • Now add methi leaves and cook for 3-4 minutes, stirring frequently.
    • Add the fried baingan slices and mix well.
    • Check the eggplants, if they are still uncooked. If yes, then splash a little water, cover the pan with a lid and cook for 3-4 minutes.
    • Check for salt and add more if needed.
    • Cook for another 2-3 minutes. Serve hot.

    Notes

    Adjust the green chilies according to your liking.

    Nutrition

    Calories: 232kcal | Carbohydrates: 17g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Sodium: 39mg | Potassium: 287mg | Fiber: 5g | Sugar: 4g | Vitamin A: 486IU | Vitamin C: 8mg | Calcium: 32mg | Iron: 3mg
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    More Veg Curry Recipes

    • Make this spicy Punjabi-style Aloo Matar Curry (Green Peas Potato Curry) at home using my easy recipe. You can make this recipe in a traditional stovetop pressure cooker or in an instant pot (vegan, gluten-free).
      Punjabi Aloo Matar Curry
    • Tomato Rasam is a spicy and tangy South Indian-style soup made using tomatoes, tamarind, and a spice mix called rasam powder. It is a staple in most South Indian households and is served with steamed rice for everyday meals. Make it using my easy recipe.
      Tomato Rasam
    • Bhandare Wale Aloo ki Sabji is a traditional North Indian curry usually made during ‘poojas’ or ‘hawans’ at the temple or at home. Here is an authentic recipe to make this delicious curry (vegan).
      Bhandare Wale Aloo Ki Sabji
    • This Achari Gobhi Curry is a spicy and tangy cauliflower curry made using an Indian pickling spice mix. Serve it with paratha or naan for a delicious Indian meal (vegetarian).
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    Reader Interactions

    Comments

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      Recipe Rating





    1. Chris Bostock

      March 21, 2023 at 3:55 pm

      5 stars
      Nice.

      Reply
    2. Pratima

      February 28, 2023 at 4:37 am

      5 stars
      yes it turned out really tasty.

      Reply
    3. Dee

      December 20, 2021 at 9:08 pm

      Can I use the regular eggplant rather than the small ones?

      Reply
      • Neha Mathur

        December 21, 2021 at 12:52 pm

        Yes, sure

        Reply
    4. Mahesh

      August 23, 2020 at 1:49 pm

      Can we use dried methi if fresh is not available

      Reply
      • Neha Mathur

        August 25, 2020 at 2:50 am

        Yes, you can. Soak dry methi in water for 10-15 minutes. Drain and use.

        Reply
    5. Annie Pereira

      August 18, 2020 at 2:28 am

      Wow Awesome I love Method am gonna try thid

      Reply
    6. Isha

      May 24, 2020 at 7:02 am

      5 stars
      This recipe is very creatively thought of. I’ve loved it and my whole family couldn’t have enough of it. Thank you so much Neha!

      Reply
      • Neha Mathur

        May 24, 2020 at 8:05 am

        Happy to hear!

        Reply
    7. Bharathi K L

      April 17, 2020 at 2:57 am

      5 stars
      I made its yummy ???? my daughter loved it

      Reply
      • Neha Mathur

        April 17, 2020 at 7:15 am

        Happy to hear 🙂

        Reply

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