Baingan Methi

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.

You can try some of my other Baingan Sabzi recipes too – Aloo Baingan, Punjabi Baingan Bharta, Hyderabadi Bagara Baingan, Kashmiri Dahi Baingan and Masaledar Bharwa Baingan.

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• About This Recipe
• Ingredients
• How to make Baingan Methi Sabzi?
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About This Recipe

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

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

Baingan methi is so easy to make and gets ready in no time, making it apt to pack in Lunch Box with Phulkas or Tawa Parathas. I recommend you cook this sabzi in mustard oil, as it brings out the flavor in this dish.

I also add carom and fennel seeds in this everyday sabzi as it gives it a little achari taste making it different from other everyday sabzis.

Ingredients

Baingan – Use the long purple eggplants or baingan for this sabzi. Wash, cut, and put them in water until you use it, otherwise, they will turn black.

Methi – Add in some methi, which is loaded with iron and complements the baingan or eggplants so well.

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

You can add in a little dry mango powder too, as it adds a nice flavour in the same.

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

If using mustard oil, make sure you heat it at its smoking point, cool it down a bit, and then add the ingredients. If not heated properly, it will add a raw taste to the sabzi which won’t taste great.

Green Chillies – Add in quantity of green chillies, that suits your taste and preference.

Others – Apart from the above ingredients you will need mustard seeds, cumin seeds, fennel seeds, hing, carom seeds, garlic, ginger, onion, and tomatoes.

These ingredients combined add a great taste to this sabzi, and also makes it different from the other similar recipes.

How to make Baingan Methi Sabzi?

Heat 4 tablespoon mustard oil in a pan. You can use any other cooking oil if you wish to.

Shallow fry the baingan slices until browned from both the sides on medium heat.

Remove and keep aside.

Add ½ teaspoon mustard seeds, 1 teaspoon cumin seeds, ¼ teaspoon asafoetida (hing), 1 teaspoon fennel seeds and 1 teaspoon carom seeds in the same oil and let them crackle for a few seconds.

Add 2 teaspoon chopped garlic and 2 teaspoon chopped ginger and fry for a few seconds.

Now add ½ cup chopped onion and fry until they turn slightly brown in colour.

Add ½ cup chopped tomato and 2 teaspoon chopped green chili and fry for 2-3 minutes.

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

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

Add the fried baingan slices and mix well.

Cook for another 2-3 minutes. Serve hot.

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