Methi Baingain (Fenugreek Brinjal)

Brinjals, also known as Eggplant in many countries, is very good for our health. Check out some of the health Benefits of Eggplant-
  1. The skin of eggplant contains a phytonutrient that helps protect the lipids (fats) in brain cell membranes.
  2. Eggplant is a rich source of phenolic compounds an antioxidant that can help prevent cancer, cholesterol build-up and bacterial and viral infection.
  3. Eggplant has a high fiber content which can prevent constipation, hemorrhoids, and colitis.
  4. Eggplant is naturally low in calories and has no fat. A cup has only 38 calories.
  5. Lowers cholesterol by preventing its absorption in the intestines.
  6. Eggplant can help in cases of stomach ulcers
  7. It can help in various nervous conditions.
  8. Eggplant contains a large amount of water. It is good for balancing diets that are heavy in protein and starches.
  1.  Fresh Fenugreek (methi) Leaves- 1 Bunches (chopped)
  2. Brinjal- 6
  3. Salt to taste
  4. Red Chilli Powder - 1 tsp
  5. Amchur Powder - 1/2 tsp
  6. Oil - 2 tbsp
  7. Mustard Seeds - 1/2 tsp
  8. Curry leaves - 8-10
  9. Green Chilli - 1 chopped
  10. Onion- 1/2 (big-chopped)
  11. Ginger-Garlic Paste- 1 tsp
  12. Tomato- 1/2 (big, chopped)
  13.  Turmeric Powder- 1 tsp
  14. Red Chilli Powder - 1/2 tsp
  15. Coriander Powder- 1tsp
  16. Cumin Powder- 1tsp
  17. Garam Masala powder - 1tsp
  18. Cilantro (Dhania patta) Leaves- 1/2 bunch (chopped)

Directions - 
  • Slit the brinjals lengthways into four keeping the stem intact. 
  • Rub the salt with one teaspoon of chilli powder and amchur into slit brinjals and set aside. 
  • Heat the oil in a pressure cooker and add the mustard seeds. When they begin to splutter, add the curry leaves, green chilli and onions and saute till the onions turn golden. 
  • Add the ginger-garlic paste and continue to saute for one minute. Stir in the chopped tomato, remaining chilli powder, cumin powder and coriander powder. 
  • Add the turmeric powder, garam masala powder and half a cup of water and bring the mixture to a boil. 
  • Add the brinjals, fenugreek leaves and salt. Seal the cooker with the lid and cook till the pressure is released once (one whistle). Lower heat and cook for two minutes. 
  • Take the cooker off the heat and remove the lid when the pressure has reduced. 
  • Garnish with coriander leaves and serve hot.


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