- 2 bunches of methi (fenugreek) leaves
- 4 medium sized brijals - cut in small pieces
- 1/2 mustard seedspinch of hing
- 1 tsp red chilli powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 green chilli - finely chopped
- salt to taste
- 2 tbsp oil
- Soak the methi leaves in a bowl of salt water for 15 minutes. Drain and keep aside.
- In a kadai, take the oil and add mustard seeds, green chilli and hing.
- When mustard seeds start to splutter, add the brinjals.
- Cook for 5 minutes or till the brijal is tender and oil is oozing out.
- Add all the spice powders and mix well.
- Add the methi leaves and cook on low flame.
- The methi leaves will shrink and change color.
- Once the sabji is dry, take it off the heat.
- Ready to serve.
- Can be served with phulka or roti.
Tips:
- Do not add any water in this preparations.
- You can add ginger/garlic paste or onions to suit your taste.
- Soaking the methi leaves in salt water takes out some of its bitterness. So don't skip that step!
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