Tuesday, July 7, 2009

Methi Brinjal Subji

methi ringna nu shaak - another classic from the gujarati kitchen. This preparation is best made with a little extra oil which gives it the special taste. So go ahead and indulge...
2 bunches of methi (fenugreek) leaves
4 medium sized brijals - cut in small pieces
1/2 mustard seeds
pinch 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.

Serving Suggestions:
Can be served with phulka or roti.

  • 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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