Baingan methi or methi baigan is a simple homestyle day-to-day dish. Famous in India and Pakistan, with a little variation in the recipe depending on the locality.
There are both vegetarian and non-vegetarian versions of the dish. Here i am going to share the vegetarian version.
Baingan methi is rich in vitamins, and can be served with roti for breakfast and plain rice for lunch or dinner.
If you are a non vegeterian, then team it up with dum k mutton kebab, roti and palin rice, for a perfect full course meal.
Baingan Methi aaloo ki sabzi / Brinjal fenugreek Potato curry
Heat oil in a Kadai or wok. Add onions and saute the onions untill translucent. Now add curry leaves and ginger garlic paste and saute on high flame for 1 minute.
Now add turmeric powder, coriander powder, red chilli powder and mix well. Add potatoes and mix well. Cover and cook for 5 minutes on low flame, untill potatoes are half cooked.
Add the brinjal and salt and mix well. Cover again and cook on low flame for another 5 minutes.
Now add water and kasuri methi. Cover again cook on high flame for 1 minute and then on low flame for 12 minutes.
Finally add corainder and green chilli and cook for 2 minutes. That's it Methi baigan is ready, Serve hot.
- Aubergine or eggplant or brinjal anything can be used to make this curry.
- If you are a non-vegetarian, give it a try with dum k mutton kebabs. You will love the combination of kebabs, plain rice, roti and baigan methi.