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Baingan Matar Methi Sabzi

Baingan Matar Methi Sabzi


  • Author: Sanchita Dey
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes

Description

Baingan Matar methi sabzi is an everyday dish you can prepare using the regular ingredients in your kitchen like fenugreek leaves, green pea, and eggplant along with some spices.


Ingredients

Scale
  • 400 grams – baingan (Cut into medium slices)
  • 4 cups – Chopped fresh methi
  • Salt to taste
  • 1/2 tsp – Turmeric powder
  • 7 tbsp – Mustard oil/ Vegetable oil
  • ½ tsp – Mustard seeds
  • 1 tsp – Cumin seeds
  • 1/4 tsp – Hing/Asafoetida
  • 1 tsp – Fennel seeds
  • 1 tsp – Carom seeds
  • 2 tsp – Chopped garlic
  • 2 tsp – Chopped ginger
  • 1 cup – Chopped onion
  • 2 tbsp – Chopped green chili
  • 1/2 cup – Green peas
  • 1/2 cup – Tomatoes chopped
  • 2 tsp – Coriander powder
  • 1/2 tsp – Turmeric powder
  • 1 tsp – Red chili powder

Instructions

  1. Clean eggplants/brinjals and cut them into medium-sized pieces.
  2. Wash fenugreek leaves/methi thoroughly and chop them roughly. 
  3. Make a marinade with 1 tbsp salt and 1/2 tsp turmeric powder for the brinjal. Mix them nicely. 
  4. Heat mustard oil in a pan. When it smokes add the brinjal slices until browned from both sides on medium heat. Fry in two batches. Remove and keep aside.
  5. Crackle mustard seeds, cumin seeds, hing or asafoetida, fennel seeds, and carrom seeds in the same amount of oil. 
  6. Stir in garlic and ginger and cook for a few seconds. 
  7. Now add onion and fry until they turn slightly brown in color. 
  8. Add green chili chopped and green peas fry for 2 minutes. Then add chopped tomatoes and fry till they are mushy.
  9. Stir in the coriander powder, turmeric powder, red chili powder, and salt to taste, and the dish is ready to serve. 
  10. Cook for a few minutes until the methi leaves are soft. 
  11. Add the fried baingan slices and mix well. 
  12. Cook for another 2-3 minutes.
  13. Serve hot with chapatti or roti.
     

Notes

  • A fresh Matar or frozen Matar ( peas ) can be added to this recipe for a delightfully sweet touch.
  • This dish is distinguished mainly by its fresh methi flavor.
  • You can use dried fenugreek leaves/Methi leaves but I will recommend using fresh methi leaves only.
  • Depending on the size of the eggplant, cubes may be cut as well.
  • Should mustard oil not be available, use any other oil.
  • Fresh methi is the best option here, do not substitute it for dried fenugreek leaves, the taste won’t be the same.
  • Category: Main Course
  • Cuisine: Indian

Nutrition

  • Serving Size: 4 people
  • Calories: 232 Kcal

Keywords: Baingan sabji, Baingan methi, Indian sabzi