Ingredients

• Small baingan (eggplants) :2 cups, diced
• Fresh methi leaves : ½ cup, chopped
• Mustard seeds : ½ tsp
• Cumin seeds : ½ tsp
• Hing (asafoetida) : a pinch
• Green chili : 1, chopped
• Ginger : ½ tsp, grated
• Turmeric powder : ¼ tsp
• Coriander powder : ½ tsp
• Red chili powder : ½ tsp (optional)
• Garam masala : ¼ tsp
• Salt : to taste
• Oil : 1 tbsp
• Lemon juice : 1 tsp (optional)

Preparation

Wash and chop the baingan into small cubes. Soak them in salted water to prevent browning.

Rinse methi leaves, chop them finely, and set aside.

Heat oil in a pan and add mustard seeds. Let them splutter.

Add cumin seeds, hing, green chili, and grated ginger. Sauté for a few seconds.

Add chopped baingan and turmeric powder. Mix well and cover. Cook on low heat for 5-7 minutes, stirring occasionally.

Add coriander powder, red chili powder, and salt. Stir and cook until baingan turns soft.

Now, add chopped methi leaves and mix well. Cook uncovered for another 5 minutes until the methi blends with the baingan.

Sprinkle garam masala and mix. Turn off the heat.

Servings: 3

Notes

1. You can add 1 tbsp besan (gram flour) after adding methi for a slightly crispy texture.
2. Adjust spices as per your taste.
3. Avoid overcooking the baingan to retain its texture.