How to make Methi Baingan Masala -

Methi and brinjals cooked in fresh indian spices.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Fenugreek Leaves, Eggplants

Cuisine : Indian

Course : Main Course Vegetarian

For more recipes related to Methi Baingan Masala checkout Methi Tomato Paneer, Methi Chole, Sukhi Metho Wadiyaan, Methi Kela Sev . You can also find more Main Course Vegetarian recipes like Methi Tomato Paneer Aaluchi Patal Bhaji Methi Chaman - SK Khazana Besan ke Pude ki Sabzi - SK Khazana

Methi Baingan Masala

Methi Baingan Masala Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Methi Baingan Masala Recipe

  • Fenugreek Leaves 2 bunches

  • Eggplants 10-12 small

  • Onions 3 medium

  • Green chillies 3-4

  • Salt to taste

  • Oil to deep fry

  • Dry mango powder (amchur) 1/2 teaspoon

  • Gram flour (besan) 1 cup

  • Soda bicarbonate a pinch

  • Mustard seeds 1/2 teaspoon

  • Curry leaves a few

  • Ginger-garlic paste 1 1/2 tablespoons

  • Tomato puree 1/2 cup

  • Coriander powder 1 teaspoon

  • Cumin powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons


Step 1

Clean, wash and chop the fenugreek leaves.Wash and slit the eggplants into four keeping the stem intact.

Step 2

Peel and chop the onions.Remove stem and chop green chillies.

Step 3

Apply salt, 1 teaspoon red chilli powder and amchur to the slit brinjals and keep aside.

Step 4

Heat oil in a pan, add chopped green chillies and chopped onions.Sauté.

Step 5

Add chopped fenugreek leaves and salt and stir-fry on low heat for 5 minutes.

Step 6

Keep aside. Make a batter of gram flour, salt, 1 teaspoon red chilli powder add soda bi carbonate.

Step 7

Heat oil in a kadhai, dip the brinjals in the batter and deep fry till golden.Drain and keep aside.

Step 8

In another pan heat oil.Add mustard seeds, curry leaves, chopped green chillies, ginger-garlic paste and sauté.

Step 9

Add a little water so that the masalas do not stick to the bottom of the pan.

Step 10

Add chopped onion and sauté till translucent.

Step 11

Add tomato puree, red chilli powder, cumin powder, coriander powder and stir.

Step 12

Add turmeric powder, garam masala powder, water and cook for a while.

Step 13

Add salt and chopped coriander leaves and let the gravy simmer for some time.

Step 14

In a plate, put the methi mixture in the centre, arrange the fried eggplants all around and pour the gravy on top.

Step 15

Garnish with coriander leaves and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.