Премиум
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.
Автор: Soul Food
Подходящие типы тела
Время приготовления
Время приготовления: 35 minutes
Категории
Dinner
Vegetable Dish
Ингредиенты
- 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
Пищевая ценность
- Калории: 220 kcal
- Белки: 5g
Инструкции
- 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.
Аюрведические преимущества
Подходящие типы тела
- 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