The unique flavors of fresh fenugreek leaves and eggplant complement each other very well in this delicious recipe! Savor it with steamed rice or roti, top it on your pizza or flatbread. Very yummy!
Course Main Course
Cuisine Indian
Keyword Eggplant, fenugreek leaves, Mustard Seeds, Red Chili Powder
Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free, Vegan, Vegetarian
1CupFenugreek leavesWash methi, remove and discard stalks, cut fine
1/2PoundEggplantCut to medium pieces
1/2 TeaspoonRed Chili Powder(Cayenne pepper)
1/4TeaspoonSea Salt(or to taste)
1TablespoonCoconut Oil
Tempering
1/2TeaspoonCumin Seeds
1/2PepperDry Red Chili
1/2TeaspoonMustard Seeds
1TeaspoonUrad 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.
Notes
Great with steamed brown rice and organic ghee. Serve as part of a South Indian meal with rice and dishes like Tomato Fenugreek Dal, Spicy Sweet Tangy Tomato Chutney.*Use organic ingredients wherever possible