Name: Eggplant and Fenugreek Stir-Fry (Methi Baingan)
Cook time: 35 min
Total time: 35 min
Yield: Not specified
Ingredients: 1 large eggplant, cubed; 1 cup fresh fenugreek leaves (methi), chopped; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 inch ginger, grated; 1 green chili, finely chopped (optional); 1 tsp cumin seeds; 1/2 tsp turmeric powder; 1/4 tsp red chili powder (optional); 1 tbsp coriander powder; 2 tbsp vegetable oil; Salt to taste; Fresh cilantro for garnish

Eggplant and Fenugreek Stir-Fry (Methi Baingan)

A flavorful and balancing dish featuring eggplant and fenugreek leaves, perfect for Vata-Pitta types. This recipe is designed to be both delicious and easy to digest, promoting overall well-being.

Author: Soul Food

Vegan

Gluten-Free

Suitable Body Types

Vata-Pitta

Suitable Body Type information is only for premium members.

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Cooking Times

Cooking Time: 35 minutes

Total Time: 35 minutes

Ingredients

1 large eggplant, cubed
1 cup fresh fenugreek leaves (methi), chopped
1 medium onion, finely chopped
2 cloves garlic, minced
1 inch ginger, grated
1 green chili, finely chopped (optional)
1 tsp cumin seeds
1/2 tsp turmeric powder
1/4 tsp red chili powder (optional)
1 tbsp coriander powder
2 tbsp vegetable oil
Salt to taste
Fresh cilantro for garnish

Nutritional Value

Calories: 220 kcal
Protein: 5g

Instructions

Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
Add chopped onion, ginger, and garlic. Sauté until golden brown.
Add the cubed eggplant and sauté for 5-7 minutes until it starts to soften.
Add chopped fenugreek leaves, turmeric powder, red chili powder (if using), coriander powder, and salt. Mix well.
Cover the pan and cook for 15-20 minutes, or until the eggplant is tender and the fenugreek leaves are cooked down. Stir occasionally to prevent sticking.
Garnish with fresh cilantro before serving. Serve hot with rice or roti.