How to make Brinjal Methi curry

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xros

@xros

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Posted: 20 years ago

how to make Brinjal and Methi curry.Please help me..

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Miss.Netherland

@Miss.Netherland

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+ 2

Posted: 20 years ago

Hello,
I Made this Topic ..
Please can you post it there...

https://www.indiaforums.com/forum/khana-khazana/277937/ask-your-recipe

Thank You...
And The Birjani :

Brinjal-Tomato Methi Curry Ingredients 1 large Eggplant
4 Tomatoes or 1 can of tomato paste
2 Onions
Few Kasoori Methi (dried methi leaves)
Garlic, Ginger paste
Salt and Chilli Powder Method:
Slice the Eggplant in circle-shaped pieces. Dont cut them in tiny pieces , slice them big and round. Sprinkle salt on both sides of each brinjal slice and lay each of the slice on a newspaper or paper-towels for about half-an-hour. Cut onions. Take a large pan, pour 2 spoons of oil, put the cut onions, fry them golden brown. Add ginger-garlic paste and fry. Later add diced tomatoes or tomato paste and cook for 5 minutes and keep it aside. Take a second pan and heat oil. The amount of oil -as needed to fry brinjals. Take each slice of brinjal which was salted and dried, press the excess water with paper towels. (This water appears due to the salt applied) Fry each slice in a manner similar to papads, remove the slice of brinjal once its brown in colour and press with paper towel to remove oil and put it in the pan containing tomato. Repeat the frying process for each slice and put each in tomato gravy.
After frying brinjal slices and putting them in the tomato gravy, cook it for a while, add salt and chilli powder according to taste. Sprinkle methi (fenugreek) leaves and mix. Cook for 2 minutes and serve.
This curry is very tasty and goes well with Rice varieties and with Naan. Enjoy!

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kilogram Brinjals (Baingan) (chopped to a finger size) 1 tsp. Coriander Seeds (Dhania) 4 Red Chillies (or to taste) 5 tsp. Bengal Gram 2 tsp. Black Gram A pinch of Asafoetida Powder (Heeng) A lemon sized ball of Tamarind tsp. Fenugreek Seeds (Methi Daanay) Salt (to taste) tsp. Mustard (Rai)

2 Curry Leaves (Karhi Patta)

4 tsp. Cooking Oil

1) Fry bengal gram, black gram, coriander seeds, fenugreek, chillies, asafoetida powder in oil them grind them together. Make a tamarind paste. Then addd salt, the ground mixture and turmeric powder.

2) Fry chopped brinjals in oil and mix 2 cups of water and allow it to boil until the brinjals are cooked. Add the mixture and allow it to boil until a fine aroma fills the air. Fry the mustard, curry leaves in oil and add to the dish. If required, add a small piece of jaggery.

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Brinjal 1/2 kg
Fenugreek seeds(methi) 1/2 tsp
Fennel (saunf) 1 1/2 tsp
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Green chillies chopped 1 tbsp
Onion chopped 2 nos
Ginger-garlic paste 1 tbsp
Yogurt 1 cup
Plain flour(maida) 1 tbsp
Curry leaves 10-12 nos
Ghee/butter 1 tbsp
Coriander seeds 1 tsp
Turmeric powder 1 tsp
Chilli powder 1/2 tsp
Oil For frying
Lime juice 2 tbsp
Salt To taste

Cut the brinjal into long pieces. Add salt, turmeric powder, black pepper powder and lime juice. Mix thoroughly. Add some ginger-garlic paste and leave it to marinate for 30 minutes.
Fry the brinjal in preheated oil separately and keep aside.

For the gravy