Methi Baigan ke Sabzi

Name: Methi Baigan ke Sabzi
Total time: 600 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 4-5 brinjal; 1 bowl Methi leaves full; 2 tomatoes; 1 big onion sliced; 1/2 tablespoon ginger garlic paste; 1/2 tablespoon red chilli powder; 1/3 tablespoon turmeric powder; 1/3 tablespoon salt or as per taste; 2 tablespoon yogurt; 1/2 tablespoon kitchen king masala; 2-3 tablespoon Oil

Tania Deb @cook_9700174

Chennai

#LeafyGreens
Fenugreek leaves are very healthy to skin as well as to hair. So I never miss methi patta/fenugreek leaves whenever I find them in market. Today I made a smooth curry that goes well with roti, chapati or rice. A vegetable curry with bringal and methi leaves. We relished this Methi Baigan ke sabzi with parathas. It’s really yum.

Tania Deb @cook_9700174

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Ingredients

10 minutes

3 servings

4-5brinjal
1 bowlMethi leaves full
2tomatoes
1big onion sliced
1/2 tablespoonginger garlic paste
1/2 tablespoonred chilli powder
1/3 tablespoonturmeric powder
1/3 tablespoonsalt or as per taste
2 tablespoonyogurt
1/2 tablespoonkitchen king masala
2-3 tablespoonOil

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Steps

10 minutes

1

Heat oil in a kadai and sauté brinjal, onions, tomatoes in it with salt and turmeric powder
2

Add the ginger garlic paste, red chilli powder, kitchen kitchen masala and sauté till vegetables are soft
3

Add the methi leaves, yogurt and stir well to mix.
4

Add a cup of water and cook for 5 minutes
5

Off the flame when the vegetables and greens are cooked and the water dries to half. I served them with parathas.