Methi Baingan Masala Methi and brinjals cooked in fresh indian spices. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 19 Dec 2014 in Recipes Course New Update Main Ingredients Fenugreek Leaves, Eggplants Cuisine Indian Course Main Course Vegetarian Prep Time 16-20 minutes Cook time 26-30 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Methi Baingan Masala 2 bunches Fenugreek Leaves 10-12 small Eggplants 3 medium Onions 3-4 Green chillies to taste Salt to deep fry Oil 1/2 teaspoon Dry mango powder (amchur) 1 cup Gram flour (besan) a pinch Soda bicarbonate 1/2 teaspoon Mustard seeds a few Curry leaves 1 1/2 tablespoons Ginger-garlic paste 1/2 cup Tomato puree 1 teaspoon Coriander powder 1 teaspoon Cumin powder 1/2 teaspoon Turmeric powder 1/2 teaspoon Garam masala powder 2 tablespoons Fresh coriander leaves chopped Method Clean, wash and chop the fenugreek leaves.Wash and slit the eggplants into four keeping the stem intact. Peel and chop the onions.Remove stem and chop green chillies. Apply salt, 1 teaspoon red chilli powder and amchur to the slit brinjals and keep aside. Heat oil in a pan, add chopped green chillies and chopped onions.Sauté. Add chopped fenugreek leaves and salt and stir-fry on low heat for 5 minutes. Keep aside. Make a batter of gram flour, salt, 1 teaspoon red chilli powder add soda bi carbonate. Heat oil in a kadhai, dip the brinjals in the batter and deep fry till golden.Drain and keep aside. In another pan heat oil.Add mustard seeds, curry leaves, chopped green chillies, ginger-garlic paste and sauté. Add a little water so that the masalas do not stick to the bottom of the pan. Add chopped onion and sauté till translucent. Add tomato puree, red chilli powder, cumin powder, coriander powder and stir. Add turmeric powder, garam masala powder, water and cook for a while. Add salt and chopped coriander leaves and let the gravy simmer for some time. In a plate, put the methi mixture in the centre, arrange the fried eggplants all around and pour the gravy on top. Garnish with coriander leaves and serve hot. Nutrition Info Calories 247 Protein 10 Fat 25 #Coriander powder #Cumin powder #Curry leaves #Dry mango powder (amchur) #Fresh coriander leaves #Garam masala powder #Ginger-garlic paste #Gram flour (besan) #Green chillies #Mustard seeds #Oil #Onions #Salt #Soda bicarbonate #Tomato puree #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article