Baingan Methi (Indian Spiced Eggplant Fenugreek Stir Fry)

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).

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.

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.

Ingredients

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.

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 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.

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

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

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

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

Now add 2 cups of chopped 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.

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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