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Eggplant Fenugreek Leaves Fry

8 Mar

eggplant_fenugreek_fry
Eggplant Fenugreek Leaves Fry.

Baby Indian eggplants are sliced and cooked in oil along with fenugreek leaves and spices. Grated mango is added to the fry as a finishing step along with spice powders. Serve eggplant fenugreek leaves fry over plain steamed rice or with dal rice or with roti.
Makes: around 2 Servings of Eggplant Fenugreek Leaves Fry.

Ingredients:

Baby Eggplants 4
Fenugreek Leaves 1 Cup Packed
Grated Raw Mango 4 Tbsps
Green Chiles 1 – 2 (optional)
Turmeric Powder a big Pinch
Red Chili Powder 1/2 tsp
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Oil 2 tsps

Method of preparation:

Wash, separate the fenugreek leaves and roughly chop them.
Remove stems, wash and slice the eggplants into thirds.
Remove stems, wash and slice the green chiles.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add sliced baby eggplants, green chiles (if using) and salt.
Fry for couple of seconds and cook covered on low flame for around 5 minutes or until eggplants turn soft.
Uncover, add chopped fenugreek leaves in the middle of the pan and fry for a minute or two.
Once fenugreek leaves wilt and start to crisp up, remove from heat.
Add turmeric powder, red chili powder, grated raw mango and mix thoroughly.
Serve eggplant fenugreek leaves fry over plain steamed rice or with dal rice or with roti.
Notes: Make sure eggplant is cooked right.

Suggestions: If eggplant is not cooked well, cook covered with a splash of water till done. If raw mango is not sour enough, add a splash of lime after removing from heat.
Variations: Check other recipes with eggplant here.
Other Names: Eggplant Fenugreek Leaves Fry.