Methi Baingan

Name: Methi Baingan
Yield: Serves 4
Cuisine: Indian
Ingredients: 2 medium tomatoes, puréed; ½ teaspoon garam masala (spice mix); 1 teaspoon fresh ginger paste; 1 teaspoon fresh garlic paste; 10 to 12 small eggplants; ¼ cup (50 ml) vegetable oil; 1 teaspoon cumin seeds; 2 medium red onions, chopped; ½ teaspoon ground turmeric; 1 teaspoon deghi mirch (red chile) powder (see Note); 1½ teaspoons ground coriander; ¼ teaspoon ground kasoori methi (dried fenugreek leaves); ½ cup (125 grams) plain yogurt, whisked; 1½ pounds (700 grams) methi (fresh fenugreek leaves), trimmed, chopped, and blanched; 1½ teaspoons table salt

Fresh fenugreek leaves with small eggplants

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

Serve this delicious dish with any Indian bread.

Ingredients

¼ cup (50 ml) vegetable oil
10 to 12 small eggplants

Asia
India
Main course
Gluten-free
Vegetarian

Method

Take each eggplant and trim off portions of the crown, leaving the stems attached. Make two crisscross slits at the bottom of each.
Place a nonstick sauté pan over medium heat and add 2 tablespoons of the oil. When small bubbles appear at the bottom of the pan, add