Tuesday, March 20, 2012

Methi Begun / Fenugreek Leaves with Eggplant

Methi / Fenugreek Leaves - 1 bunch, chop the leaves and only the tender stems and discard the rest
Baby Eggplants - 15, diced
Oil - 1 tbsp
Nigella Seeds - 1/2 tsp
Methi / Fenugreek seeds - 1/4 tsp
Green Chili - 4, chopped
Turmeric - a pinch

Heat oil in a skillet. Add chopped green chili, nigella seeds and methi seeds.

After a few seconds add the diced eggplant and a pinch of turmeric and salt. Toss well. Lower the heat and cover and cook (remove the cover and toss once in a while so that eggplants don't get stuck to the bottom of the pan) till the eggplants are soft and cooked.

Add the chopped methi leaves. Mix well with the eggplants. Cook for a few minutes more till the methi leaves become tender.

Adapted from http://www.bongcookbook.com/2012/02/methi-begun-way-my-ma-makes-it.html

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