Sep 242012
 

Methi Baingan Masala is aubergine cooked with methi leaves (fenugreek leaves) in dry fruit gravy.

Cooking Time: Aprr. 25 Minutes
Serve: 3 People

Methi Baingan Masala

Ingredients:

1 big aubergine (baingan)
2 methi leaves bunch (fenugreek leaves)
1 tablespoon tomato paste
½ cup yogurt
½ cup mixed dried fruit (cashew nuts, almonds and pistachio)
1 teaspoon mustard seeds
1 teaspoon cumin seeds
¼ teaspoon asafoetida
1 teaspoon red chilli powder
1 teaspoon coriander powder
½ teaspoon turmeric powder
1 teaspoon garam masala
3 tablespoon oil
½ teaspoon sugar
Salt to taste
Water as needed

Baingan Masala With Methi

Cooking Method:

1. Chop the methi leaves or you can just separate leaves from the spring. Keep the methi leaves (fenugreek leaves) in salty water for 10 mins.

2. Cut the aubergine in small cubes.

3. Blend all dry fruits with yogurt and make smooth paste.

4. Heat the oil in a pan. Add mustard seeds, cumin seeds and asafoetida.

5. When seeds crackle, add aubergine cubes. Cook for 5-7 mins covering the lid. Keep stirring in between and let the steam water go in to the pan when you lift the lid off for stirring the baingan masala.

6. Squeeze the water out from the methi leaves and add methi leaves (fenugreek leaves) to the pan. Cook for 5 mins covering the lid. Keep stirring in between and let the steam water go in to the pan when you lift the lid off for stirring the methi baingan masala.

7. Add chilli powder, coriander powder, turmeric powder, sugar, tomato paste and salt. Cook for further 5 mins. Keep stirring in between.

8. Add garam masala and cook for 2 mins.

9. Add yogurt paste to methi baingan masala and cook for 3-4 mins. Add some water, if you want in methi baingan masala.

Finally turn off the heat.

Serve methi baingan masala hot with chappatii, paratha or rice.

Baingan Masala With Methi

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