Wednesday, 12 November 2014

METHI BAINGAN KI SUBJEE





    Methi leaves are eaten in India as a vegetable. The young leaves and sprouts of fenugreek are eaten as greens , and the fresh or dried leaves are used to flavour other  dishes. The dried leaves( called kasuri methi) have a bitter taste and a characteristically strong smell.


      Eggplant or baingan is used in the cuisine of many countries.Eggplant is widely used in its native Indian cuisine, for example in sambhar , dalma ,chutney , curry or achaar. Owing to its versatile nature and wide use in both everyday and festive Indian food , it is often described (under name  baingan or bringal) as the king of vegetables.Methi baingan is very popular dish.

Prep Time      : 20 mins
Cooking Time ;15 mins

INGREDIENTS
Baby baingan                         -                                2
Methi leaves                           -                                100 gms
Garlic cloves                           -                                 3 - 4
Green chillies slit                    -                                 2 - 3
Coriander powder                    -                                1/2 tsp
Turmeric powder                     -                                1/2 tsp
Cumin seeds                             -                                a pinch
Salt                                           -                                to taste
Oil                                            -                                1 tbsp

  METHOD
        Wash and cut bringal into pieces.Wash and chop methi leaves.Heat oil in a wok. Add cumin seeds to crackle.Add bringal and saute for 2 - 3 mins.Add garlic cloves , green chillies, coriander powder and turmeric powder and saute.
       Add methi leaves and salt and stir fry  for 4-5 mins.
     Serve with chapaties or rice.