Ingredients:
• Brinjal – 500g
• Fenugreek leaves (fresh and big) – 100-200g (equal to 4-6 bunches)
• Tomato – 4-6, medium-sized
• Green chilli – 6-8, finely chopped
• Oil – 3 tbsp
• Mustard and Cumin – 1-2 tsp (for seasoning)
• Turmeric powder – 1 tsp
• Salt to taste
Method:
- Wash and cut the brinjal into 4-5 pieces.
- Finely chop the fenugreek leaves, green chillies, and tomatoes.
- Heat oil in a frying pan and add mustard and cumin for seasoning.
- When the mustard seeds splutter, add turmeric powder.
- Add the finely chopped green chillies and tomatoes and saute for 2 minutes.
- Add the fenugreek leaves and saute until the tomatoes and fenugreek leaves get mixed well.
- Add the brinjal pieces, salt to taste, and mix thoroughly.
- Cover the pan with a lid and cook for 10-15 minutes.
- Serve with rice or chapati.
Recipe courtesy of Malini