Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, fenugreek leaves with brinjals sabzi. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Fenugreek leaves with brinjals sabzi is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Fenugreek leaves with brinjals sabzi is something which I’ve loved my whole life. They’re nice and they look fantastic.
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.
To get started with this recipe, we have to prepare a few ingredients. You can cook fenugreek leaves with brinjals sabzi using 8 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Fenugreek leaves with brinjals sabzi:
- Get standard measuring cups fenugreek leaves(thick stem discarded)
- Make ready brinjals diced (medium to small size)
- Make ready garlic paste
- Get oil
- Take Salt
- Take (more or less) chopped green chillies
- Take 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!!
Steps 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.
So that is going to wrap it up for this special food fenugreek leaves with brinjals sabzi recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
