Baigan Methi | How to make Baigan Methi

By Jaideep Singh (Jai Ki Rasoi Se)  |  25th Feb 2018  |  
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  • Baigan Methi, How to make Baigan Methi
  • Prep Time

    25

    Hours
  • Cook Time

    25

    mins
  • Serves

    8

    People

3

0

About Baigan Methi Recipe

Brinjal or Egg Plant or Baigan is definitely one of the most underrated vegetables with extraordinary health benefits. The skin of the vegetable is rich in antioxidant, fiber, Potassium, and magnesium. It has water-soluble pigments that have many health benefits. Using this underrated ingredient in Jai Ki Rasoi Se made "Baigan Methi"

Baigan Methi

Ingredients to make Baigan Methi

  • Finely Chopped Brinjal (Kate Baigan) - 250 Grams
  • Finely Chopped fenugreek Leaves (Barik Kati Methi) - 2 Bunches
  • Finely Chopped coriander (Barik Kata Hara Dhaniya) - 1 Bunch
  • Finely Sliced onions (Barik Kati Pyaz) - 1 Medium Size
  • ginger Garlic Paste (Adrak Lasoon Paste) - 1 Table Spoon
  • Red Chili Powder (Laal Mirch Powder) - 1 Table Spoon
  • Slit Green Chilies (Kati hari mirch) - 5 to 6
  • turmeric Powder (Haldi Powder) - 1 Tea Spoon
  • oil - As Per Requirement
  • salt According to Taste

How to make Baigan Methi

  1. Heat oil in a nonstick pan or kadai. Once the oil is hot add finely sliced onions and cook till they become translucent or light pink
  2. Add ginger garlic paste and cook till moisture from the paste gets evaporated
  3. Now add finely chopped brinjal, fenugreek and and green coriander. Mix all and cook till oil get separated from them
  4. Add all dry ingridents like turmeric and red chilli powder. Season with salt according to taste. Mix all and cook till oil get seperated from them
  5. Add ¼ cup water, cover and cook on slow flame till the birnjal become soft
  6. Finely add the slit green chill. Mix it and cook it for another 2 minutes
  7. The dish is ready to be served with any Indian bread

My Tip:

Dip the brinjal in salt water after cutting it. It will not get turn brown or oxidised

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