Methi Baigan

Methi Baigan
Cooking Time :30-45 mins
Servings :3-4
Level :Medium
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  • 2 cups Fenugreek Leaves (Methi Ka Patta)
  •   3 Brinjal
  • 2 tblsp chopped Ginger (Adrak)
  • 1 tblsp Tomato Puree (Tamatar Ka Ras)
  • 1 tsp Red Chilly Powder (Lal Mirchi)
  • 2 tsp Mustard seeds (Rai/Sarson)
  • 2 tblsp Refined Oil
  • As required Salt (Namak)
  • 1 tsp Sugar (Cheeni)
  • 1 tblsp Corriander Leaves (Dhania Patta)


  • Wash methi leaves thoroughly, cut roughly and keep aside.
  •  Cut brinjal into cubes.
  • Heat up oil in a kadhai.
  • Deep fry the brinjal pieces and set aside.
  • Heat up 1 tblsp oil in a pan.
  • Mix in cumin seeds and slit green chilli.
  • Once the cumin seeds begin to crackle, mix in the washed methi leaves.
  • Cover and stir fry for a while.
  • Mix in salt and a pinch of sugar and stir fry till done.
  • Mix in the fried brinjal and stir fry for another 2 minutes.
  • Serve hot.

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Exchange recipes from mothers
from different parts of the country.
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