Methi-Ringan nu shak

 This is a winter sabji made from simple ingredients. Generally eaten with bajra roti.

Ingredients:

Methi/fenugrek leaves-plucked 2 cups, washed and cleaned

black brinjal

oil 2 teaspoon

salt as per taste 

hing pinch as per taste(add salt when methi is cooked, as it reduced significantly, sometimes u end up having salty sabji) 

carrom seeds 1/2 teaspoon

dhania powder 1 teaspoon 

turmeric powder 1/2 teaspoon

red chilli powder 1 teaspoon

garlic (optional) 2-3 cloves

ginger 1 inch

onion finely chopped(optional)

lemon juice 1 

green chilli-finely chopped

coriander leaves to garnish

Method:

Pluck, wash and drain methi leaves. Finely chop them.

Wash and chop black long brinjal into 2cm cubes.

Take oil in a pan and heat it. Add carrom seeds, hing, ginger, garlic, green chilli paste and sautee. Add finely chopped onion and cook till translucent. Add brinjal and cook. Halfway add finely fenugreek leaves. Add water to cook. Now add all spices including salt and pinch of sugar. Once extra water is evaporated, turn off the heat, add lemon juice and mix well. Garnish with coriander leaves. Serve hot with roti/rotla and curd as a side dish.

Adding garlic is optional.


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