Name: Baigan Methi recipe by Jaideep Singh (Jai Ki Rasoi Se) at BetterButter
Prep time: 1500 min
Cook time: 25 min
Total time: 1525 min
Yield: 8
Ingredients: Finely Chopped Brinjal (Kate Baigan) - 250 Grams; Finely Chopped Fenugreek Leaves (Barik Kati Methi) - 2 Bunches; Finely Chopped Coriander (Barik Kata Hara Dhaniya) - 1 Bunch; Finely Sliced Onions (Barik Kati Pyaz) - 1 Medium Size; Ginger Garlic Paste (Adrak Lasoon Paste) - 1 Table Spoon; Red Chili Powder (Laal Mirch Powder) - 1 Table Spoon; Slit Green Chilies (Kati Hari Mirch) - 5 to 6; Turmeric Powder (Haldi Powder) - 1 Tea Spoon; Oil - As Per Requirement; Salt According to Taste

ABOUT Baigan Methi RECIPE

Brinjal or Egg Plant or Baigan is definitely one of the most underrated vegetables with extraordinary health benefits. The skin of the vegetable is rich in antioxidant, fiber, Potassium, and magnesium. It has water-soluble pigments that have many health benefits. Using this underrated ingredient in Jai Ki Rasoi Se made "Baigan Methi"

Ingredients Serving: 8

Finely Chopped Brinjal (Kate Baigan) - 250 Grams
Finely Chopped Fenugreek Leaves (Barik Kati Methi) - 2 Bunches
Finely Chopped Coriander (Barik Kata Hara Dhaniya) - 1 Bunch
Finely Sliced Onions (Barik Kati Pyaz) - 1 Medium Size
Ginger Garlic Paste (Adrak Lasoon Paste) - 1 Table Spoon
Red Chili Powder (Laal Mirch Powder) - 1 Table Spoon
Slit Green Chilies (Kati Hari Mirch) - 5 to 6
Turmeric Powder (Haldi Powder) - 1 Tea Spoon
Oil - As Per Requirement
Salt According to Taste

Instructions

Heat oil in a nonstick pan or kadai. Once the oil is hot add finely sliced onions and cook till they become translucent or light pink
Add ginger garlic paste and cook till moisture from the paste gets evaporated
Now add finely chopped brinjal, fenugreek and and green coriander. Mix all and cook till oil get separated from them
Add all dry ingridents like turmeric and red chilli powder. Season with salt according to taste. Mix all and cook till oil get seperated from them
Add ¼ cup water, cover and cook on slow flame till the birnjal become soft
Finely add the slit green chill. Mix it and cook it for another 2 minutes
The dish is ready to be served with any Indian bread

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