Methi Baingan – South Indian Style Fenugreek Eggplant Sauté

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Methi Baingan – South Indian Style Fenugreek Eggplant Sauté

Methi baingan, South Indian style: tender eggplant and fresh fenugreek leaves sautéed with a simple tempering of mustard seeds, cumin, urad dal and dry red chili. It’s vegan, gluten-free and ready in 25 minutes. Savor it with steamed rice or roti, or top it on your pizza or flatbread. Very yummy!

Course Main Course

Cuisine Indian, South Indian

Keyword Eggplant, eggplant stir fry, fenugreek leaves, fenugreek leaves recipe, methi baingan, methi eggplant, Mustard Seeds, Red Chili Powder, vegan indian

Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free, Vegan, Vegetarian

Prep Time 5

Cook Time 20

Total Time 25

Servings Servings

Calories 81kcal

Equipment

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

Get Recipe Ingredients

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.

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

Nutrition