Practical Method to Preparing 5-Star Fenugreek leaves with brinjals sabzi
Wishing to eat Fenugreek leaves with brinjals sabzi a luxurious restaurant's, but for a few reasons are not able to go to restaurants. This recipe gonna help you with useful procedures on preparing a Fenugreek leaves with brinjals sabzi like a famous chef made.
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To cook an extraordinary Fenugreek leaves with brinjals sabzi, here are the components required:
- Prepare 2 of standard measuring cups fenugreek leaves(thick stem discarded).
- Prepare 2 cups of brinjals diced (medium to small size).
- Provide 1 tsp of garlic paste.
- Prepare 4-5 tbsp of oil.
- Use as per taste of Salt.
- Get 2-3 tbsp of (more or less) chopped green chillies.
- Prepare 1/4 tsp of turmeric powder.
- You need 1/2 tsp of jeera.
After preparing the components, next you are ready to make your appetizing Fenugreek leaves with brinjals sabzi by following the procedures on this section:
- Heat oil in a pan. Add jeera and wait till it gets brown. Add garlic paste and fry a bit. Then add just a handful of fenugreek leaves. Fry a bit..
- Then add brinjal, green chillies, salt and turmeric powder. Combine everything well. You'll notice that the brinjals will absorb all the oil and the sabzi will look dry. Cover and cook on lowest heat until brinjals are cooked and they have left all the oil they absorbed earlier. Add fenugreek leaves at this point, combine well, cover and cook again on low heat..
- In about 3-5 minutes the sabzi will be ready. Consider it ready when you see the oil oozing and the leaves are tender. Serve it hot with roti/paratha/rotla. Jaggery and pickled turmeric accompany well with this sabzi..
Methi leaves or Fenugreek leaves (Shanbalileh in Farsi), are an essential ingredient in Middle Eastern as well as Indian and Pakistani cooking. Methi leaves are incredibly easy to grow. All you need are some fenugreek seeds, pot them up in some compost, and leave them to grow, much like you would. Cut the brinjals into quarter inch pieces or round pieces and keep it soaked in water. The very first time I used fenugreek leaves (methi) in cooking was to make Gobhi-Methi Stuffed Paratha.
Recipe : Fenugreek leaves with brinjals sabzi
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step by step to make Fenugreek leaves with brinjals sabzi
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