Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, fenugreek leaves with brinjals sabzi. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Fenugreek leaves with brinjals sabzi is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Fenugreek leaves with brinjals sabzi is something which I’ve loved my whole life. They’re fine and they look wonderful.
Taste: Mild spicy Serving Ideas: India being world's largest producer of fenugreek, this curry is known with multiple names across length and breadth of India and served with variety of Indian flat-breads. Brinjal and Fenugreek Leaves Dry Curry Recipe Methi baingan Sabzi- Egg plant / Brinjal with fenugreek. Fenugreek leaves : This green leafy vegetable is store house of iron.
To begin with this recipe, we have to first prepare a few ingredients. You can cook fenugreek leaves with brinjals sabzi using 8 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Fenugreek leaves with brinjals sabzi:
- Prepare 2 standard measuring cups fenugreek leaves(thick stem discarded)
- Make ready 2 cups brinjals diced (medium to small size)
- Get 1 tsp garlic paste
- Get 4-5 tbsp oil
- Get as per taste Salt
- Prepare 2-3 tbsp (more or less) chopped green chillies
- Make ready 1/4 tsp turmeric powder
- Prepare 1/2 tsp jeera
Serve this delicious Baingan Ki Sabzi along with Sambar and Steamed Rice.. To begin making the Menthi Vankaya recipe, in a pan, dry roast ingredients mentioned under. 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. Make TarlaDalal.com my Homepage Sign In
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.
Recipe A To Z If you want to make only fenugreek leaves Sabji, wash the leaves with lots of water. Then let them dry a bit then finely chop them. Now also finally chop lot of ginger and garlic and few green chillies based on your spice tolerance. Easy brinjal sabzi for phulka, roti, flat breads, pulao too. I can never get enough of brinjal dishes..
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