Baby Indian eggplants are diced and cooked in oil along with fenugreek leaves, tomato and spices. Tamarind extract balances the bitterness of the fenugreek leaves in the brinjal curry. Serve eggplant with fenugreek leaves over plain steamed rice or with dal rice or with roti.
Makes: around 2 Servings of Eggplant with Fenugreek Leaves.
Baby Eggplants 2 – 3
Fenugreek Leaves 1 1/2 Cups Packed
Tomato 1 Large
Green Chiles 1 – 2
Tamarind 1 inch Piece
Salt to taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 1 Tbsp
Method of preparation:
Wash and finely chop the tomato.
Wash, separate the fenugreek leaves and keep aside.
Remove stems, wash and dice the eggplants.
Soak tamarind in few tablespoons of water for sometime.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add eggplant, turmeric powder and salt.
Fry for couple of seconds, add the fenugreek leaves and fry for a minute.
Stir in tomato, tamarind extract and green chiles.
Add a splash of water and cook covered on low flame till eggplant turns soft.
Serve eggplant with fenugreek leaves over plain steamed rice or with dal rice or with roti.
Notes: Make sure eggplant is cooked well.
Suggestions: If eggplant is not cooked well, cook covered with a splash of water till done. Fry fenugreek leaves first to reduce the bitterness.
Variations: You can also add chopped onion to the oil after the spices if you wish.
Other Names: Eggplant with Fenugreek Leaves, Vankaya Menthikura.