Spicy Dill and Fenugreek Eggplant Curry (Suva Methi Baingan Sabzi)

Suva Methi Baingan Sabzi (Eggplant in Dill and Methi Leaves Curry Recipe)

Description:
Suva Methi Baingan Sabzi, or Eggplant in Dill and Methi Leaves Curry, is a mouthwatering North Indian dish that combines the unique flavors of tender eggplant, aromatic dill leaves, and the earthy bitterness of dried fenugreek leaves (Kasuri Methi). When dill leaves are in season, this dish is a must-try for its vibrant, sharp taste and delicious fragrance. The dish not only tantalizes your taste buds but also provides a good amount of iron, making it a healthy choice for your meals. A simple, yet drool-worthy curry, Suva Methi Baingan Sabzi is perfect when paired with soft Tawa Parathas or hot steamed rice.

Ingredients

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Serving: 2-3 people

Instructions

1. Heat the Mustard Oil:
   Begin by heating 1 tablespoon of mustard oil in a pressure cooker or a deep pan over medium heat. Let the oil heat up and begin to shimmer.

   Related Articles

   • 
     Crispy Chinese Toffee Bananas: Sweet Caramelized Dessert Delight
   • 
     Honey Glazed Corn Fritters with Sweet & Spicy Sauce
   • 
     Spiced Jackfruit Stir-Fry with Coconut – Konkani Kadgi Chakko Recipe
   • 
     Creamy Hot Coffee Latte with Frothy Milk and Cocoa

2. Temper the Spices:
   Once the oil is hot, add 1/4 teaspoon of mustard seeds, 1/4 teaspoon of fennel seeds, and 1/2 teaspoon of cumin seeds. Let them crackle and release their aromatic flavors. Add a pinch of asafoetida (hing) to the mix, which will further enhance the aroma.

3. Sauté the Aromatics:
   Add the minced garlic, grated ginger, and chopped green chillies to the pan. Sauté for a few seconds until the garlic becomes fragrant and golden.

4. Add the Tomatoes:
   Next, stir in the chopped tomatoes. Cook for 3-4 minutes, allowing them to soften and release their juices. Stir occasionally to prevent sticking.

5. Cook the Eggplant:
   Add the chopped eggplant (baingan) pieces to the pan. Mix them well with the aromatic base. Let them cook for a few minutes until they start to soften.

6. Add the Greens:
   Add the 1 cup of dill leaves and 1 cup of kasuri methi (dried fenugreek leaves) to the pan. Stir everything together, allowing the flavors to meld. Sprinkle some salt to taste.

7. Pressure Cook the Curry:
   Add about 1/2 cup of water to the pan, ensuring that the vegetables are partially submerged. Close the lid of the pressure cooker and cook for 2 whistles. For a deep pan, cover with a lid and cook on low heat until the eggplant is fully tender, around 10-12 minutes.

8. Release the Pressure:
   Once the pressure cooker has cooled down, release the pressure naturally. Open the lid carefully.

9. Serve:
   Your Suva Methi Baingan Sabzi is now ready to be served! Pair it with hot Tawa Paratha or steamed rice for a complete, satisfying meal.

Nutritional Information (Approximate per Serving)

Tips & Variations:

• Spiciness: Adjust the number of green chillies based on your spice preference. You can also add a pinch of red chilli powder for an extra kick.
• Oil: Mustard oil is traditional for this recipe, as it adds a unique pungent flavor. However, if you prefer a milder taste, you can substitute with vegetable oil or ghee.
• Tomatoes: If you want a slightly tangier curry, you can add a small spoon of tamarind paste along with the tomatoes for an added depth of flavor.
• Vegan: This dish is naturally vegan, but if you’d like to add some richness, you can drizzle a little coconut milk towards the end of cooking.

Suva Methi Baingan Sabzi is a delicious, healthy, and hearty dish, perfect for a cozy lunch or dinner. With the sharp, refreshing flavor of dill leaves and the earthiness of kasuri methi, this curry is a unique treat for your palate. Enjoy it with your favorite flatbread or rice for a wholesome meal that will leave you craving more.