Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, fenugreek leaves with brinjals sabzi. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Fenugreek Leaf also helps to control bad cholesterol and blood sugar. It is very helpful for breastfeeding mothers. So, let's try Baingan Methi Now pour ½ cup of water and cook the ingredients until the water absorbs.
Fenugreek leaves with brinjals sabzi is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Fenugreek leaves with brinjals sabzi is something that I have loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can cook fenugreek leaves with brinjals sabzi using 8 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Fenugreek leaves with brinjals sabzi:
- Make ready standard measuring cups fenugreek leaves(thick stem discarded)
- Take brinjals diced (medium to small size)
- Take garlic paste
- Prepare oil
- Get Salt
- Make ready (more or less) chopped green chillies
- Make ready turmeric powder
- Prepare jeera
This daily or routine subji goes very well with methi paratha or methi. Arbi Methi sabzi prepared with boiled arbi and fresh fenugreek leaves taste scrumptious. This savory dish is known as Gaderi methi sabzi in the Uttrakhand region. This sounds amazing, but I think I am going to have some problems finding Fenugreek Leaves and Amchoor powder in rural France. sabzi looks fantastic.will try this.thanks for sharing!!
Instructions to make Fenugreek leaves with brinjals sabzi:
- Heat oil in a pan. Add jeera and wait till it gets brown. Add garlic paste and fry a bit. Then add just a handful of fenugreek leaves. Fry a bit.
- Then add brinjal, green chillies, salt and turmeric powder. Combine everything well. You'll notice that the brinjals will absorb all the oil and the sabzi will look dry. Cover and cook on lowest heat until brinjals are cooked and they have left all the oil they absorbed earlier. Add fenugreek leaves at this point, combine well, cover and cook again on low heat.
- In about 3-5 minutes the sabzi will be ready. Consider it ready when you see the oil oozing and the leaves are tender. Serve it hot with roti/paratha/rotla. Jaggery and pickled turmeric accompany well with this sabzi.
Baingan Methi Subzi – eggplant with fenugreek – is a fiesty Indian side of eggplant with mustard seed, curry leaves, chickpea flour and mango powder. And if you eat my Baingan Methi Subzi you will too. Baingan– which you might call eggplant or aubergine or brinjal depending on where in the world you. Methi leaves or Fenugreek leaves are an essential ingredient in Persian as well as Indian and Pakistani cooking. The leaves have an earthy, grassy and slightly.
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