Baingan Methi Recipe
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Baingan Methi is a North Indian-style sabzi that can be made for 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 cooks in no time, making it ideal for packing in lunch boxes with phulkas or tawa parathas.
If you like methi, do try my Methi Chicken Curry, Methi Paratha, and Methi Matar Malai recipe as well.
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Table of Contents
Ingredients
- Baingan – You can use any variety of eggplant to make this baingan methi ki sabji.
- Methi (Fenugreek Leaves) complements the baingan very well.
- Spice Powders – To enhance the flavor of this sabji, add spice powders such as turmeric powder, Kashmiri red chili powder, coriander powder, and salt. You can add 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 any cooking oil.
- Green Chillies – Adjust according to your liking.
- Others – You will also need brown mustard seeds, cumin seeds, fennel seeds (saunf), asafetida (hing), carom seeds (ajwain), garlic, fresh ginger, onions, and tomatoes.
How To Make Baingan Methi Sabzi
Step 1: 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.
Step 2: Once the oil is hot, add the eggplant to the pan and cook for 10-12 minutes, until slightly browned, stirring frequently.
Step 3: Remove the fried baingan to a plate and keep it aside.
Step 4: Add the following ingredients to the same oil and let them crackle for 3-4 seconds.
- ½ teaspoon brown mustard seeds
- 1 teaspoon cumin seeds
- ¼ teaspoon asafetida
- 1 teaspoon fennel seeds
- 1 teaspoon carom seeds
Step 5: Add 2 teaspoon of chopped garlic and 2 teaspoon of chopped ginger, and fry for 5-6 seconds.
Step 6: Now add ½ cup of chopped onions and fry until they turn slightly brown.
Step 7: Add ½ cup of chopped tomatoes and 2 teaspoon of chopped green chilies, and fry for 2-3 minutes.
Step 8: Add 2 teaspoon coriander powder, ½ teaspoon turmeric powder, 2 teaspoon red chili powder, and 1 teaspoon salt, and cook for a minute.
Step 9: Now add 2 cups of chopped methi leaves and cook for 3-4 minutes, stirring frequently.
Step 10: Add the fried baingan slices and mix well.
Step 11: Check the eggplants; if they are still uncooked. If uncooked, splash a little water into the pan, cover it 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.
Serving Suggestions
This eggplant and 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 plain tawa paratha.
Storage Suggestions
Baingan methi will keep well in the refrigerator in an airtight container for 3-4 days. Reheat in a pan or microwave and serve.
Other Sabji Recipes We Recommend
Veg Curries
Aloo Bhujia Sabji Recipe (UP & Bihari Style Potato Stir Fry)
Veg Curries
Palak Paneer Bhurji Recipe
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Baingan Methi Recipe
Ingredients
- 300 grams brinjal (baingan)
- 4 tablespoon mustard oil (or any other cooking oil)
- ½ teaspoon brown mustard seeds
- 1 teaspoon cumin seeds
- ¼ teaspoon asafetida (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)
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.
Wonderful recipe, thank you.
I‘ve never had Baingan Methi, ever, so I intend to make this very soon – and keep out the cold here in Switzerland.
I adore all your recipes, you‘re a real inspiration.
Thanks for your kind appreciation Nurain
Very tasty recipe, here to stay
I am glad you liked it
Nice.
yes it turned out really tasty.
Can I use the regular eggplant rather than the small ones?
Yes, sure
Can we use dried methi if fresh is not available
Yes, you can. Soak dry methi in water for 10-15 minutes. Drain and use.
Hi Neha, if using dried methi, what quantity should we use? Apologies if I have missed this somewhere above.
Hi Glynnis, you can soak 1 cup of dried methi in 1 cup of water for 30 minutes. Then use it in this recipe.
Wow Awesome I love Method am gonna try thid
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!
Happy to hear!
I made its yummy ???? my daughter loved it
Happy to hear 🙂