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:

1. Wash and cut the brinjal into 4-5 pieces.
2. Finely chop the fenugreek leaves, green chillies, and tomatoes.
3. Heat oil in a frying pan and add mustard and cumin for seasoning.
4. When the mustard seeds splutter, add turmeric powder.
5. Add the finely chopped green chillies and tomatoes and saute for 2 minutes.
6. Add the fenugreek leaves and saute until the tomatoes and fenugreek leaves get mixed well.
7. Add the brinjal pieces, salt to taste, and mix thoroughly.
8. Cover the pan with a lid and cook for 10-15 minutes.
9. Serve with rice or chapati.

Recipe courtesy of Malini