Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, fenugreek leaves with brinjals sabzi. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Fenugreek leaves with brinjals sabzi is one of the most popular of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Fenugreek leaves with brinjals sabzi is something that I have loved my entire life.
Home > Food > Sabzi (Veg - Dry curries) > Methi Baingan Brinjal and Fenugreek Leaves Dry Curry. This is a simple dry curry of fresh fenugreek / methi leaves with eggplants.
To begin with this recipe, we have to prepare a few ingredients. You can cook fenugreek leaves with brinjals sabzi using 8 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Fenugreek leaves with brinjals sabzi:
- Get 2 standard measuring cups fenugreek leaves(thick stem discarded)
- Prepare 2 cups brinjals diced (medium to small size)
- Take 1 tsp garlic paste
- Take 4-5 tbsp oil
- Make ready as per taste Salt
- Prepare 2-3 tbsp (more or less) chopped green chillies
- Make ready 1/4 tsp turmeric powder
- Get 1/2 tsp jeera
This time it is with brinjal. This daily or routine subji goes very well with methi paratha or methi. Methi baingan sabzi recipe is an Indian recipe. This was taught to me by my daughter in law Deepa burli.
Instructions to make Fenugreek leaves with brinjals sabzi:
- Heat oil in a pan. Add jeera and wait till it gets brown. Add garlic paste and fry a bit. Then add just a handful of fenugreek leaves. Fry a bit.
- Then add brinjal, green chillies, salt and turmeric powder. Combine everything well. You'll notice that the brinjals will absorb all the oil and the sabzi will look dry. Cover and cook on lowest heat until brinjals are cooked and they have left all the oil they absorbed earlier. Add fenugreek leaves at this point, combine well, cover and cook again on low heat.
- In about 3-5 minutes the sabzi will be ready. Consider it ready when you see the oil oozing and the leaves are tender. Serve it hot with roti/paratha/rotla. Jaggery and pickled turmeric accompany well with this sabzi.
Methi (fenugreek leaves) and spinach are two greens that go very well with chole (white chickpeas). Measure and keep all the ingredients ready. Methi-brinjal dry sabji is a subzi recipe of a mix of brinjals and fenugreek leaves cooked with chillies, mustard seeds, khus-khus and dhaniya. A mix of brinjals and fenugreek leaves Bengali Subzi / Gravies Sukhi Sabzis Dinner Sabzi. How to make Brinjal Methi Sabzi: Take a frying pan and heat oil.
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