Eggplant Recipe-2

Recipe for Begun methi mashla:

Ingredients


Fenugreek leaves 2 bunches
Eggplants/ brinjals 6-8small, cut into 4
Onions 3 medium
Green chillies 3-4
Salt to taste
Red chilli powder 3 teaspoons
Oil to fry
Dry mango powder (amchur) 1/2 teaspoon
Gram flour (besan) 1 cup
Soda bicarbonate a pinch
Mustard seeds 1/2 teaspoon
Curry leaves a few
Ginger-garlic paste 1 1/2 tablespoons
Tomato puree 1/2 cup
Coriander powder 1 teaspoon
Cumin powder 1 teaspoon
Turmeric powder 1/2 teaspoon
Garam masala powder 1/2 teaspoon
Fresh coriander leaves, chopped 2 tablespoons

Method

Clean, wash and chop the fenugreek leaves. Wash and slit the eggplants into four keeping the stem intact.Peel and chop the onions. Remove stem and chop green chillies.Apply salt, 1teaspoon red chilli powder and amchur to the slit brinjals and keep aside.Heat oil in a pan, add chopped green chillies and chopped onions. Sauté. Add chopped fenugreek leaves and salt and stir-fry on low heat for 5 minutes. Keep aside.Make a batter of gram flour, salt, 1 teaspoon red chilli powder add soda bi carbonate.Heat oil in a kadhai, dip the brinjals in the batter and deep fry till golden. Drain and keep aside.In another pan heat oil. Add mustard seeds, curry leaves, chopped green chillies, ginger-garlic paste and sauté. Add a little water so that the masalas do not stick to the bottom of the pan.Add chopped onion and sauté till translucent. Add tomato puree, red chilli powder, cumin powder, coriander powder and stir. Add turmeric powder, garam masala powder, water and cook for a while. Add salt and chopped coriander leaves and let the gravy simmer for some time.In a plate, put the methi mixture in the centre, arrange the fried eggplants all around and pour the gravy on top. Garnish with coriander leaves and serve hot.