Thursday, 15 February 2018

Methi (fenugreek leaves) with brinjal recipe

 Methi or fenugreek finds an amazing range if uses in every kitchen.Owing to its diabetic friendly quality and the distinctive aroma it leaves when sauteed ,methi leaves are an all time favourite among many people.

More recipes on fenugreek leaves(methi) and spinach(palak)

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Methi Poori (Fenugreek Leaves Poori) recipe

Palak Paratha Recipe ( Indian Unleavened Flatbread with spinach) (Winter special recipe)

Mixed veg with palak(palang saker chorchori)..Winter Special

Many Tips to get the Perfect Green Palak Paneer ( Recipe of Cottage Cheese Cubes In A Spinach Gravy)

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In order to get the best taste it is better to get the smaller variety of methi leaves,which are more flavouful and less bitter.

2 cups of washed and finely chopped methi leaves
Three forth cup of brinjal cut in small pieces(thinly Sliced)
1 dry red chilli
Salt turmeric-half teaspoon
Oil-2 teaspoon(you can take any cooking oil of your choice

1 -Heat oil in a pan
2 Add the dry red chilli (break in two )
3-Let the chilli turn black and start leaving the aroma
4-Add the brinjals,with the salt and the turmeric
5-Saute for 1 minute
6-Add the methi leaves next
7-Mix well with the brinjals
8-Cover and cook on low for about 5 minutes
9-Open the lid and spread out the leaves,and saute in high heat for another 5 minutes by stirring in between
10-By now the water in it should have dried ,and the leaves should start leaving a good aroma of methi
11-Switch off the flame
12-Enjoy with steamed rice

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