Methi Baingan Masala

Ingredients 

• 2 bunches fenugreek leaves
• 10-12 small eggplants
• 3 medium onions
• 3-4 green chillies
• Salt to taste
• Oil to deep fry
• 1/2 teaspoon dry mango powder (amchur)
• 1 cup gram flour (besan)
• A pinch of 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 chopped fresh coriander leaves 

Method

1. Clean, wash and chop the fenugreek leaves.Wash and slit the eggplants into four keeping the stem intact.
2. Peel and chop the onions.Remove stem and chop green chillies.
3. Apply salt, 1 teaspoon red chilli powder and amchur to the slit brinjals and keep aside.
4. Heat oil in a pan, add chopped green chillies and chopped onions.Sauté.
5. Add chopped fenugreek leaves and salt and stir-fry on low heat for 5 minutes.
6. Keep aside. Make a batter of gram flour, salt, 1 teaspoon red chilli powder add soda bi carbonate.
7. Heat oil in a kadhai, dip the brinjals in the batter and deep fry till golden.Drain and keep aside.
8. In another pan heat oil.Add mustard seeds, curry leaves, chopped green chillies, ginger-garlic paste and sauté.
9. Add a little water so that the masalas do not stick to the bottom of the pan.
10. Add chopped onion and sauté till translucent.
11. Add tomato puree, red chilli powder, cumin powder, coriander powder and stir.
12. Add turmeric powder, garam masala powder, water and cook for a while.
13. Add salt and chopped coriander leaves and let the gravy simmer for some time.
14. In a plate, put the methi mixture in the centre, arrange the fried eggplants all around and pour the gravy on top.
15. Garnish with coriander leaves and serve hot.

Nutrition Info