Fenugreek (called ‘methi’ in Hindi language) loves lots of sunshine but cannot handle much heat. I planted fenugreek seeds in a small pot late this spring, but it was already too hot for the tiny plants. They popped up in just 3 days but then they started wilting soon after. So, I got the pot indoors and set it in a spot which had some direct sunlight. Looks like this is going to work for me, although it may take another couple of weeks before I can harvest.
Fenugreek
Indian Grocery
Luckily for me, our local Indian grocery stocks up on a good number of fresh vegetables. I love loading up my cart with fresh produce. Their fresh fenugreek is usually a pretty huge bunch. And whenever I get this, it means I have a couple of weeks of methi recipes. I add methi to dals, vegetables and even my bread. It has a delicious (if somewhat bitter) flavor.
Fresh Fenugreek Eggplant Sauté
Without a doubt, this is one of my favorite methi recipes. The unique flavors of fresh fenugreek leaves and eggplant complement each other very well in this delicious recipe. This recipe uses minimal ingredients and has a cook time of under 30 minutes. I use urad dal, dry chili pepper mustard and cumin seeds for tempering. While the dominant flavors are fenugreek and eggplant, tempering gives it that little extra kick.
Tempering
Fenugreek leaves help improve digestion and keep cholesterol levels in check. Eggplants contain flavonoids, such as anthocyanins. Anthocyanins are water-soluble pigments that have many health benefits that help give the eggplant its well-known, dark purple color. The skin of the eggplant is rich in antioxidants, fiber, potassium, and magnesium.
Check out some of our other delicious fenugreek recipes:
- Quick & Delicious Opo Squash Fenugreek Curry
- Bottle Gourd Fenugreek Curry
- Tomato Fenugreek Dal
- Raw Mango Fenugreek Salsa
Here are some yummy eggplant recipes that are a must-try:
- Spicy Cilantro Ginger Eggplant Sauté
- Spicy, Tangy, Stuffed Eggplant
- Eggplant Potato Spicy Medley
- Baingan Bartha-Roasted Eggplant Curry
- Delish Bell Pepper & Eggplant Sauté!
- Smoky Eggplant Chutney
- Vegan, Spicy, Baked Eggplant
- Roasted Eggplant & Tomato Chutney
- Broad Bean Eggplant Sauté
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Fresh Fenugreek Eggplant Sauté
Ingredients
- 1 Cup Fenugreek leaves - Wash methi, remove and discard stalks, cut fine
- 1/2 Pound Eggplant - Cut to medium pieces
- 1/2 Teaspoon Red Chili Powder - (Cayenne pepper)
- 1/4 Teaspoon Sea Salt - (or to taste)
- 1 Tablespoon Coconut Oil
Tempering
- 1/2 Teaspoon Cumin Seeds
- 1/2 Pepper Dry Red Chili
- 1/2 Teaspoon Mustard Seeds
- 1 Teaspoon Urad Dal
Instructions
- Set Instant Pot (IP) on 'Sauté' mode, add oil and wait for 'hot' sign to show up. If you're not using IP, just heat oil in a pan on a stove top. Add tempering ingredients (dry chili pepper, mustard seeds and urad dal). Add eggplant, salt, mix well and put a lid on loosely (no pressure cooking involved), remove occasionally and stir.
- Cook this way for about 10 to 12 minutes. If the IP is too hot, try it out on 'slow cook' mode to lower the temperature of the pan. If you're cooking in a regular pan on a stove top, set flame on medium first and then lower it. Add chili powder, chopped fenugreek leaves, mix well and put a lid on. Cook for about 3 to 4 minutes.
- Transfer to serving bowl.
- Serve hot with steamed brown rice and ghee, fenugreek dal and tomato chutney.
Eggplant is THE most versatile vegetable and I use fenugreek in so many ways. This is yet another to try 🙂
Eggplant is indeed versatile. I find it a bit of a time consuming activity to remove methi/fenugreek leaves from their stalks, but the taste makes it so worth it. Do try this recipe soon.