This methi baingan is one of my favorite ways to use a big bunch of fresh fenugreek leaves. Tender eggplant, slightly bitter methi and a simple South Indian tempering come together in under 25 minutes – vegan, gluten-free and very yummy.
Fenugreek (called ‘methi’ in Hindi) 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, then started wilting soon after. So I brought the pot indoors and set it in a spot with 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
Where to Buy Fresh Methi Leaves
Luckily for me, our local Indian grocery stocks a good range of fresh vegetables, and I love loading up my cart with fresh produce. Their fresh fenugreek usually comes in a pretty huge bunch, and whenever I get one, it means 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.
Why You’ll Love This Methi Baingan
Without a doubt, this is one of my favorite fenugreek leaves recipes. The unique flavors of fresh methi and eggplant complement each other very well.
- Minimal ingredients, ready in about 25 minutes
- Works in an Instant Pot (sauté mode, no pressure cooking) or a regular pan
- Vegan, gluten-free, nut-free, with no added sugar
- Mildly spiced, so it pairs with almost any Indian meal
I use urad dal, dry red chili, mustard seeds and cumin seeds for tempering. While the dominant flavors are fenugreek and eggplant, the tempering gives it that little extra kick.
Tempering
Tips for the Best Methi Eggplant Sauté
- Pick the leaves, skip the stalks. The stalks are tough and extra bitter. It takes a few minutes, but the taste makes it so worth it.
- Add the methi at the end. Fresh leaves need only 3 to 4 minutes, so they stay green and don’t turn mushy.
- Cut the eggplant evenly so every piece cooks at the same time.
Fenugreek leaves are known to aid digestion and may help keep cholesterol levels in check. Eggplant gets its deep purple color from anthocyanins, a type of flavonoid with antioxidant benefits. Its skin is also rich in fiber, potassium and magnesium – so leave it on!
Methi Baingan FAQ
- What is methi baingan? Methi baingan is an Indian dish of eggplant (baingan) cooked with fenugreek leaves (methi). This version is a light, mildly spiced South Indian-style sauté.
- Which eggplant works best? Small Indian or Japanese eggplants are tender and cook quickly, but regular globe eggplant works fine. Keep the skin on for extra fiber and antioxidants.
- Do I need an Instant Pot? No. The Instant Pot is used only on sauté mode, so a regular pan on the stovetop works just as well.
- What do I serve with methi baingan? Steamed brown rice with ghee, roti, or as part of a South Indian meal with Dal and chutney.
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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Methi Baingan – South Indian Style Fenugreek Eggplant Sauté
Ingredients
- 1 Cup Fenugreek leaves - Fresh fenugreek (methi) leaves – wash, discard stalks, chop 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 Rice Bran Oil
Tempering
- 1/2 Teaspoon Cumin Seeds
- 1/2 Pepper Dry Red Chili
- 1/2 Teaspoon Mustard Seeds
- 1 Teaspoon Urad Dal
Instructions
Instant Pot (IP) Method
- Set the Instant Pot (IP) to 'Sauté' mode, add oil and wait for the 'Hot' sign. Add the tempering ingredients (cumin seeds, mustard seeds, urad dal and dry red chili). Let the mustard seeds splutter and the dal turn light golden. Add eggplant and salt, mix well and put a lid on loosely (no pressure cooking
- Cook 10 to 12 minutes, stirring occasionally. If the IP runs too hot, switch to 'Slow Cook' mode. Add chili powder and chopped fenugreek leaves, mix well, cover and cook 3 to 4 minutes. Transfer to serving bowl.
Stovetop Method
- Heat oil in a wide nonstick pan or kadai on medium heat. Add the tempering ingredients(mustard seeds, cumin seeds, urad dal and dry red chili). Cook until the mustard seeds splutter and the urad dal turns light golden, about 30 to 60 seconds. Add the eggplant pieces and salt, and toss well so every piece is coated in the oil and tempering. Cover loosely and cook on medium-low for 10 to 12 minutes, stirring every few minutes, until the eggplant is soft and golden at the edges. Sprinkle in the red chili powder and mix gently so it coats the eggplant.
- Add the chopped fenugreek leaves, mix well, cover and cook 3 to 4 minutes, just until the leaves wilt. Transfer to serving bowl.
Serving Suggestion
- Enjoy 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.