Suva Methi Baingan Sabzi Recipe (Eggplant in Dill and Fenugreek Leaves Curry)
Description:
Dive into the aromatic flavors of North India with this delightful Suva Methi Baingan Sabzi, where tender brinjals (eggplants) meet the earthy notes of dill and the slightly bitter touch of dried fenugreek leaves. This dish is not just a feast for the palate but also a visual treat, perfect for a comforting lunch alongside Tawa Paratha and steaming rice.
Ingredients
| Ingredient | Quantity |
|---|---|
| Small Brinjal (Baingan/Eggplant) | 5 |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 cup |
| Dill Leaves | 1 cup |
| Garlic (minced or crushed) | 3 cloves |
| Green Chillies (chopped or minced) | 3 |
| Ginger (grated) | 1 inch |
| Tomatoes (roughly chopped) | 2 |
| Mustard Oil | 1 tablespoon |
| Mustard Seeds | 1/4 teaspoon |
| Fennel Seeds (Saunf) | 1/4 teaspoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Asafoetida (hing) | 1 pinch |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 150 |
| Protein | 3g |
| Fat | 10g |
| Carbohydrates | 15g |
| Fiber | 5g |
| Sodium | 200mg |
Preparation Time
| Time | Duration |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Total Time | 35 minutes |
| Servings | 4 |
Instructions
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Heat the Oil: Begin your culinary journey by heating mustard oil in a pressure cooker over medium heat until it shimmers gently, a sure sign that it’s ready for the next steps.
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Spice It Up: Add the mustard seeds, cumin seeds, and fennel seeds to the hot oil, allowing them to crackle and release their essential oils. This process should take about 30 seconds. Add a pinch of asafoetida to enhance the aroma.
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Sauté Aromatics: Incorporate the minced garlic, grated ginger, and chopped green chillies into the cooker. Sauté this fragrant mixture for a few seconds until the raw aroma dissipates and the ingredients meld beautifully.
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Add Tomatoes: Toss in the roughly chopped tomatoes, stirring occasionally until they soften and release their juices, creating a luscious base for the curry.
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Incorporate Vegetables: Next, add the diced brinjals (eggplants), along with the fresh dill leaves and dried fenugreek leaves (Kasuri Methi). Gently mix to coat the vegetables in the fragrant mixture.
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Season and Cook: Sprinkle salt to taste and add half a cup of water to create a saucy consistency. Secure the lid of the pressure cooker and cook for 2 whistles. Once done, allow the pressure to release naturally, ensuring the brinjals are perfectly tender.
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Serve: Once the pressure is released, give the sabzi a gentle stir. Serve this delightful Suva Methi Baingan Sabzi hot, alongside warm Tawa Paratha or fluffy steamed rice, allowing the comforting flavors to transport you to a North Indian kitchen.
Enjoy Your Meal!
This Suva Methi Baingan Sabzi is a testament to the beauty of vegetarian cooking, where simple ingredients come together to create something truly spectacular. With every bite, you’ll savor the combination of flavors, making this dish a perfect addition to your culinary repertoire. Happy cooking!
