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Methi Aur Bhaji Baigan (Fenugreek Leaves With Eggplant)


Course : Indian
Serves: 6
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Ingredients:


1 pound fresh fenugreek leaves -- (or spinach leaves)

1 pound eggplant -- (about 1 pound)

2 tablespoons vegetable oil

1/2 teaspoon turmeric

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon cayenne

1 dash asafetida

1 teaspoon salt to taste
 

Preparation / Directions:


Remove and discard the stems from the fenugreek leaves, cut up the leaves and wash well. Cut the eggplant into 1-inch chunks. In a large skillet, heat the oil. Add the eggplant, turmeric, and seasonings. Gently squeeze out the water from the fenugreek leaves and add them to the eggplant. Cook, stirring occasionally, until the vegetables are tender.

1 Kitchen's say:
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