Methi Begun

Name: Methi Begun
Cuisine: Indian
Ingredients: 2-3 bunches methi leaves, washed & chopped; 3-4 long eggplants, chopped; 3 tbsp. mustard oil; 1 tsp. kalonji (nigella seeds); 2-3 green chilies, slit; 8-10 bori (mangodi / vadi); to taste salt; 1/2 tsp. turmeric powder; 1 tomato, chopped; 1 tbsp. kasundi / mustard paste

Bethica Das @kitchen_flavours

Sharjah (UAE)

#Navratrisatvikfood -
This is a typical Bengali style preparation of fenugreek leaves stir fried with eggplants. It is cooked dry and is generally relished with hot steamed rice. The tempering is kept simple - just kalonji (nigella seeds) and green chilies.

It is then finished off with some mustard paste to give a mustardy taste and flavour. I used the bottled Kasundi as it saves a lot of time. The addition of some bori / vadi / dried lentil dumplings gives a crunch to the end product.

Bethica Das @kitchen_flavours

Saved

Ingredients

2-3 bunchesmethi leaves, washed & chopped
3-4long eggplants, chopped
3 tbsp.mustard oil
1 tsp.kalonji (nigella seeds)
2-3green chilies, slit
8-10bori (mangodi / vadi)
to tastesalt
1/2 tsp.turmeric powder
1tomato, chopped
1 tbsp.kasundi / mustard paste

Saved

Steps

1

Heat 2 tbsp. oil in a non stick pan and fry the bori till golden brown in colour. Keep aside. Heat the remaining oil and temper with green chilies and kalonji.
2

After it stops sizzling, add the eggplants and fry till light brown. Add the chopped methi leaves, fried bori (saving some for garnishing), salt and turmeric powder.
3

Saute till the moisture evaporates. Add the tomatoes and cook on a low flame till it is mashed. When done, add the mustard paste and give it a stir. Serve hot with plain steamed rice or chapattis.