Methi Baingan / Fresh Fenugreek Leaves and Eggplant

I love the flavour of fresh fenugreek leaves ( methi ). Unfortunately it is not available round the year. So when it is in season I go slightly overboard and cook it ever so often.  I meet with no complaints as my family loves methi as much as I do. To my mind methi transforms any mundane dish into something special with it's unusual flavour.

Eggplant and fresh fenugreek leaves make a great combination. I am sharing here a very simple but delicious recipe featuring the two in which eggplant is cut in cubes, fried lightly and then cooked with onions, tomatoes and spices before finally folding in the fenugreek leaves.


                                                                               

Ingredients: 

1  round eggplant ( 400 gms approx)
1 cup fresh fenugreek leaves
2 onions
2 tomatoes
1 tsp garlic
1 tsp ginger
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp coriander powder
Salt to taste
1/4 tsp fenugreek seeds ( methi dana)
3 tbsps oil
Oil to fry eggplant

Method:   Cut eggplant in medium size cubes and soak in water.  Finely chop onions, tomatoes, ginger and garlic. Wash the fenugreek leaves well, drain and finely chop.

In a wide pan pour oil and when it gets heated pat dry the eggplant cubes and fry on high heat till lightly browned. You can fry in two batches to avoid overcrowding the pan. Take out and keep aside. Remove excess oil from the pan leaving only 3tbsps, if using the same pan. If using a different heavy bottom pan heat 3 tbsps oil and add fenugreek seeds. When it starts spluttering add chopped ginger and garlic. When garlic starts to change colour add onions.  Fry till onions turn translucent.  Add the chopped tomatoes and saute. Also add turmeric powder, red chilli powder, salt and coriander powder. Stir on medium heat till tomatoes are well mashed and oil separates. Add the fried eggplant and about 1/4 cup water and cook covered on low flame for few minutes.  As eggplant cubes are already softened  due to being fried, all that is needed is for them to absorb all the spices and flavours. Lastly add the fresh fenugreek leaves. Stir for a minute and close flame.