Methi Baigan Masala

Ingredients:
Methi/Fenugreek leaves - 4 cups
Green chillies - 4 (de-seeded and chopped)
Eggplants/brinjals - 6 (big) or 10 (small)
Onions - 4 (chopped)
Oil
Salt (to taste)
Dry mango powder/Amchur powder - 1/2 tsp.
Kashmiri red chilli powder - 3 tsp.
Besan/Gram flour - 1/2 cup
Baking soda - a pinch
Mustard seeds - 1/2 tsp.
Curry leaves - 2 sprigs
Ginger - garlic paste - 1.5 tbsp.
Tomato puree - 1/2 cup
Coriander powder - 1 tsp.
Turmeric powder - 1/2 tsp.
Cumin powder - 1 tsp.
Garam masala powder - 1/2 tsp.
Coriander leaves - few (chopped)

Method:
For fenugreek leaves:
Wash and chop (I didn't chop) the leaves. Heat oil in a pan and add 2 chopped green chillies, 2 chopped onions and saute till translucent. Add the fenugreek leaves and salt. Saute till it is cooked well. Keep aside.

For Brinjal/eggplant:
Wash and slit at the base of eggplants with the stem intact. In a small plate, mix 1/2 tsp. of amchur powder, 1 tsp. of red chilli powder and salt. Apply this mixture to the eggplants.
In a mixing bowl, sift the gram flour and baking soda. Add 1 tsp. red chilli powder and salt to taste. Mix well.
Now add required water to form a batter without any lumps.
Pour oil in a kadai to deep fry the eggplants and heat it.
Dip the eggplants in the batter and slowly slide them in the hot oil. Deep fry carefully till golden colour. Make sure that the eggplants are cooked well. Keep aside.
Note: If the batter is too thin, it won't coat on eggplants. Be careful while deep-frying the eggplants.

For the gravy:
Heat oil in pan and add mustard seeds, curry leaves, 2 chopped green chillies and ginger-garlic paste. Saute till the raw smell fades away.
Add 2 chopped onions and saute till translucent. Add the tomato puree and stir till it releases oil. Reduce heat and add red chilli powder, cumin powder and coriander powder and sitr. Add turmeric powder and garam masala powder and saute for a minute. Add 1.5 cups of water or required water and bring it to a boil. Add chopped coriander leaves and salt. Simmer for a few minutes.

Arranging the dish:
Spread the fenugreek/methi leaves on the plate. Arrange the eggplants and pour the gravy on top. Serve immediately with rice or chapathi
Recipe: Sanjeev Kapoor

Sent off to Priya's "Bookmarked Recipes-Every Tuesday (Volume 16)" event.

Posted in: Fenugreek leaves, side dish