The whole of last week was crazy for me. With the festival coming up & a lot of errands to run, I just could'nt find time to blog & I must say, I was missing reading some wonderful posts.
I have come up with another favourite of mine .. Kasuri Baingan
I chanced upon this recipe in another website & loved the idea of adding Kasuri Methi i.e. Dried Fenugreek Leaves instead of the fresh ones because it can be stocked in your pantry for months.
I am a Big fan of Kasuri Methi & I try adding a bit of it to most of the gravies. It adds that extra ZiNG to the dish.
Time Required: 25-30 Mins
You Will Need:
- 2 cups of Eggplant chopped into big cubes - any variety will do
- 2-3 tbsp of Kasuri Methi ( dried fenugreek leaves) -
- 1 onion - finely chopped
- 1 large tomato - chopped
- A small piece of finely chopped ginger
- 1 tsp cumin seeds
- 1 tsp nigella seeds/kallonji
- 1 tsp red chilli powder
- 1 tsp garam masala
- 2 green chillies - slit lengthwise
- Salt as per taste
- A pinch of sugar
- Heat 1 tbsp of oil in a heavy bottomed pan, Once the oil heats up, Add cumin seeds & Nigella seeds
- Once they pop & splutter, Add green chillies & chopped ginger
- Add Onions & saute till they turn transparent.
- Add tomatoes & saute for a minute
- Add red chilli powder & fry till raw smell disappears
- Add chopped eggplant cubes & saute for about 2 minutes. At this point you may need to add about 2 tsp of oil to saute the eggplants
- Cover the lid & let it cook on low flame.
- Keep stirring every few minutes to avoid burning the eggplants
- When the eggplants are partially cooked, Add Kasuri Methi & mix well
- Cook on low flame until the eggplants are completely cooked
- Throw in the Garam Masala, a pinch of sugar & salt as per taste
- Mix well & Serve with Garam Rotis
This is my entry for the event, Herb Mania - Fenugreek hosted by Red Chillies .. Thanks for hosting :)