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Methi Aur Bhaji Baigan (Fenugreek Leaves With Eggplant)

  • 1serving

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, E
MineralsNatrium, Manganese, Potassium, Iron, Magnesium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Fresh fenugreek leaves - (or spinach leaves)

  2. 1 Eggplant - (about 1 pound)

  3. 2 tablespoons 30ml Vegetable oil

  4. 1/2 teaspoon 2 1/2ml Turmeric

  5. 1 teaspoon 5ml Ground cumin

  6. 1 teaspoon 5ml Ground coriander

  7. 1 teaspoon 5ml Cayenne

  8. 1 Asafetida

  9. Salt to taste

Instructions Jump to Ingredients ↑

  1. Remove and discard the stems from the fenugreek leaves, cut up the leaves and wash well. Cut the eggplant into 1-inch chunks. In a large skillet, heat the oil. Add the eggplant, turmeric, and seasonings. Gently squeeze out the water from the fenugreek leaves and add them to the eggplant. Cook, stirring occasionally, until the vegetables are tender.

  2. serves 6

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