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

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

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