Methi Baingan Sabzi
Methi baingan a fresh sabji recipe from Indian cuisine is made using fresh fenugreek leaves and eggplants. A veggie recipe that is healthy, gluten-free, diabetic-friendly and a great recipe to get your greens and veggies. The best thing is it tastes delicious!
Equipment
- cast iron skillet
Ingredients
- 200 grams Eggplant baingan
- 2 cups Fenugreek leaves Methi /chopped
- 1/2 cup Dill leaves chopped
- 1/4 cup onion
- 50 grams Paneer
- 2 tablespoon mustard oil
- 1 tsp Coriander Seeds
- 1/4 tsp Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon red chilli powder
- 1/2 teasoon salt
- 1 teaspoon Tamarind paste
- 2 Green Chillies
- 1 teaspoon Sesame seeds
Instructions
Prepare veggies
- First You need to wash, clean and chop methi leaves and dill leaves.
- Cut eggplant and paneer into small dices.
Cooking Vegetables
- In a skillet heat 1 tablespoon mustard oil to a smoking point and then reduce the heat and allow the temperature of the oil to go down a bit. If you are using any other oil do not heat it to the smoking point and use it normally.
- Then add turmeric powder and chopped eggplants. If you have kept eggplants in salted water then drain out the water completely.
- Cook the eggplants for 3-4 minutes and take them out from the skillet.
- Next, add in the remaining oil and add crushed coriander seeds and chopped onions. Also add slit green chillis.
- Fry the onions till they become translucent and add salt, red chilli and coriander powder.
- Next add in chopped methi leaves, dill leaves and cooked eggplant.
- After that, I add cooked eggplant back into the pan and finish with chopped paneer and tamarind.
- Cook for 2 more minutes and your methi baingan sabzi is ready.
Video
Notes
- Soak eggplant is a small quantity of salted water after cutting to prevent it from turning black if you like to prepare your ingredients before cooking. But it may deplete some nutrition so I prefer cutting it afresh and using it.
- Make this sabzi in an iron kadai or a cast iron skillet it further boosts its nutrition value.
- When You are using coriander seeds always crush them between your palms to enhance flavour and texture.
- I prefer to use mustard oil to make methi baingan because of its taste and healthy properties. But I have given substitution below.
Nutrition
Calories: 181kcalCarbohydrates: 11gProtein: 4gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 11mgSodium: 203mgPotassium: 390mgFiber: 5gSugar: 5gVitamin A: 2694IUVitamin C: 19mgCalcium: 139mgIron: 2mg
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