Methi Baigan generously flavoured with garlic and dried red chillies, the aroma of sautéed methi during cooking makes you forget that you are cooking tangy bitter methi and almost tasteless aubergine ! It takes a little while to develop this sabji taste, but let me assure you once you start liking it you will be hooked on this dish that’s my promise 🙂 You will need :-
3 medium bunch of methi leaves cleaned , washed roughly torn 1 large aubergine cut, cubed and washed 3-4 dried red chillies 3 tbsp. olive oil or any other 2 tbsp. ginger, garlic crushed 1 slit green chilli ( optional – mum didn’t use it but I do ) 2 small tomatoes chopped salt to taste Pinch kasoori methi 1/4 tsp. turmeric powder ( haldi ) 1 tsp. red chilli powder Pinch of hing ( asafoetida ) 2 tsp. cumin and coriander powder ( dhanajeeru ) Pinch garam masala 1/2 tsp lemon juice
Method :- Heat oil in a kadai or thick bottomed pan. Add dried red chillies and ginger garlic and green chilli. After 13-14 seconds add hing, methi leaves and aubergine. Keep heat on high and thoroughly mix everything. Turn the heat low, cover the kadai with lid and cook the sabji for 5-7 minutes. Remove the lid, once mix and cover again. Cook another 5-7 minutes. Now add all the masala, salt and tomatoes. Once again cover with lid and cook the sabji 3-4 minutes more. Add kasoori methi and cook another 1 minute. add lemon juice. Turn the heat off and serve hot. Thank you for stopping by 🙂
