This is a very regular Sabji and goes amazingly well with both Rotis and Rice. I chanced upon this recipe while browsing the net. I fell in love with the recipe instantly because my favourite greens Methi are used in it. This subji can be made with both fresh methi and Kasuri Methi and gives a wonderful flavour and taste to the dish. From the time I saw this recipe I have made it a couple of times and is a hit with everyone at home.
I have used the small variety of brinjal as it releases less moisture when roasted, the big globe eggplants have a lot of moisture and are not the right choice for this recipe. The only requirement for this recipe is a small amount of patience while roasting the Brinjals. Alternately one can bake them in the oven. For this method check out my Roasted eggplant 2 ways recipe.
Apart from being aromatic and flavorful, the Methi greens are also good for health as they are rich in iron and high in fibre. In this recipe, I have used Kasuri Methi as it gives a more intense aroma and flavour compared to fresh ones. The fresh methi is also a little bitter, so refer to notes on how much fresh Methi to use.
While you are here please check out my other curry and subji recipes like Brinjal Pepper masala, Gutti Vankaya Kura, Mava Paneer Curry, Mirch ka Salan, Dum Aloo Ajwaini, and more...
Here is the recipe of Methi Wale Baigan for you-
Ingredients:
Eggplants/Brinjal ( small variety )10 nos cut into slices of medium thickness
Onion 1 large cut finely
Green chillies 2 finely chopped
Tomatoes 1 large or 2 medium chopped finely
Ginger garlic paste 1tsp
Kasuri Methi(dry Methi leaves) 2 tbsp (can go up to 3tbsp)
Mustard seeds 1tsp
Cumin seeds 1tsp
Salt as required
Turmeric powder 1/2 tsp
Red chilli powder 1 to 1.5 tsp
Coriander powder 2 tsp
Fennel powder 1 tsp
Garam Masala powder (optional) 1/2 tsp
Oil for roasting the brinjal and for sauteeing
Directions:
Wash the Brinjals and slice them into circles of medium thickness. Wipe away the moisture with an absorbent towel and set aside. Heat a nonstick pan, add 2 tsp oil and arrange the Brinjal slices in it. Roast on now side until it becomes a nice brown, then flip and roast the other side. (To bake it check out my Roasted Brinjal 2 ways recipe). Repeat this process for all brinjal slices and set aside.
Now in the same pan add 1tbsp oil for sauteeing and heat it. Add mustard seeds and when they crackle put the cumin seeds in. Add the turmeric powder followed by the chopped onions and green chillies. Fry until the onions turn a nice brown. Now add the chopped tomatoes and stir for a minute. Now add the salt, chilli powder, coriander powder and the fennel powder and saute nicely until the tomatoes are cooked and the mixture is semi-dry. The rawness of masalas should have gone. Now add the Kasuri methi and saute for another minute for the flavour to infuse. Now add the roasted Brinjals into the pan and toss nicely, such that the masala is well mixed with the brinjal, close and cook for a minute. Top up with 1 tsp Kasuri Methi and garam masala powder. Serve hot.
Serving Suggestions: With Rotis, Parathas or with Dal Chawal, Rajma Chawal etc.
STEPWISE RECIPE FOLLOWS:
1. Wash the Brinjals and slice them into circles of medium thickness. Wipe away the moisture with an absorbent towel and set aside. Heat a nonstick pan, add 2 tsp oil and arrange the Brinjal slices in it. Roast on now side until it becomes a nice brown, then flip and roast the other side.
2. Now in the same pan add 1tbsp oil for sauteeing and heat it. Add mustard seeds and when they crackle put the cumin seeds in. Add the turmeric powder followed by the ginger garlic paste and chopped onions, and green chillies. Fry until the onions turn a nice brown.
3. Now add the chopped tomatoes and stir for a minute. Now add the salt, chilli powder, coriander powder and the fennel powder and saute nicely until the tomatoes are cooked and the mixture is semi-dry.
4. Now add the Kasuri methi and saute for another minute for the flavour to infuse. Now add the roasted Brinjals into the pan and toss nicely, such that the masala is well mixed with the brinjal. Close and cook for a minute. Put off flame, top up with 1 tsp Kasuri Methi and garam masala powder. Serve hot.
NOTES:
1. If using fresh Methi leaves for this dish, use only half a bunch, as a big quantity can turn the dish bitter.
2. The big eggplants are not best suited for this dish as they release more moisture and that can make the brinjals soggy.
3. Since we did not add any salt or masalas to the Baigans while pan-roasting them, be liberal with the masala you add to the onion-tomato mixture.
If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.
Yummmmy
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