baingan ki sukhi sabzi recipe | brinjal methi sabzi | baingan tamatar sabzi | healthy eggplant Indian vegetable |
by Tarla Dalal

baingan ki sabzi recipe | brinjal methi sabzi | baingan tamatar sabzi | healthy eggplant Indian vegetable | with 30 amazing images.

brinjal methi sabzi recipe is a popular North Indian dry sabzi. Learn how to make baingan tamatar sabzi.

baingan methi sabzi is a delicious everyday Indian sabzi made using aubergine (baigan) and fenugreek (methi ) leaves. Easy to make.

Sometimes it is magical how even simple ingredients can be transformed into splendid delicacies into Punjabi brinjal methi sabzi by using the right combinations and methods.

In the baingan methi ki sabzi, the humble brinjal combines with iron and calcium rich methi, and a freshly-prepared masala powder, to form a scrumptious dry sabzi.

Everyday spices, when roasted and powdered, acquire a remarkable aroma and flavour, which makes this baingan tamatar sabzi very special indeed!

healthy eggplant Indian vegetable is suitable for diabetics, heart and weight loss.

Pro tips for brinjal methi sabzi: 1. Cut baingan into cubes or small pieces. Soak them in water until you use them, otherwise, they will turn black. 2. You can add 1/2 tsp sugar to the sabzi to balance the bitterness of the fenugreek leaves. 3. Pack baingan methi ki sabzi in your lunch box tiffin and have with roti.

Enjoy baingan ki sabzi recipe | brinjal methi sabzi | baingan tamatar sabzi | healthy eggplant Indian vegetable | with step by step photos.

This recipe has been viewed 89146 times

5/5 stars 100% LIKED IT
3 REVIEWS ALL GOOD

about baingan ki sukhi sabzi▼

baingan ki sukhi sabzi step by step recipe▼

what is baingan methi ki sabzi made of ?▼

masala powder for baingan sabzi▼

making baingan methi ki sabzi▼

pro tips for baingan ki sabzi▼

calories of baingan ki sukhi sabzi▼

Baingan Methi ki Sabzi recipe - How to make Baingan Methi ki Sabzi

For Baingan Methi ki Sabzi
4 cups brinjal (baingan / eggplant) cubes
2 cups chopped fenugreek leaves (methi)
1 cup finely chopped tomatoes
2 tsp oil
1 tsp mustard seeds ( rai / sarson)
1/2 cup finely chopped onions
1 tbsp finely chopped garlic (lehsun)
1 tsp grated ginger (adrak)
3/4 tsp turmeric powder (haldi)
salt to taste
2 tsp dried mango powder (amchur)
1 tsp lemon juice

To Be Roasted and Ground Into A Smooth Powder
6 whole dry kashmiri red chillies , broken into pieces
2 tsp coriander (dhania) seeds
2 tbsp urad dal (split black lentils)
2 tsp poppy seeds (khus-khus)
1 tbsp sesame seeds (til)

Method
For baingan methi ki sabzi

To make baingan methi sabzi first prepare the roasted and ground masala powder
Heat the oil in a non-stick kadhai and add the mustard seeds.
When the seeds crackle, add the onions, garlic, ginger and sauté on medium heat for 2 minutes till onions are translucent.
Add the brinjals, fenugreek leaves , tomatoes and cook on medium heat for 5 minutes.
Add turmeric powder, salt and ½ cup of water and mix well. Cover with a lid and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
Add the prepared masala powder and dried mango powder, mix well and cook on a medium flame for another 1 to 2 minutes, while stirring occasionally.
Add the lemon juice and mix well.
Serve baingan methi sabzi hot.

Nutrient values (Abbrv) per serving

Energy	96 cal
Protein	4.3 g
Carbohydrates	10.4 g
Fiber	10.4 g
Fat	4.2 g
Cholesterol	0 mg
Sodium	17.1 mg

Click here to view calories for Baingan Methi ki Sabzi

Baingan Methi ki Sabzi recipe with step by step photos

like baingan methi ki sabzi

like baingan ki sukhi sabzi recipe | brinjal methi sabzi | baingan tamatar sabzi | healthy eggplant Indian vegetable | then see our recipes using brinjal and some recipes we love.
- jhatpat baingan sabzi recipe | sukha baingan sabzi | quick eggplant sabji |
- eggplant chaat recipe | Indian brinjal chaat

what is baingan methi ki sabzi made of ?

what is baingan methi ki sabzi made of ? See below image of list of ingredients for baingan methi ki sabzi.
See below image of ingredients for masala for baingan methi sabzi.

masala powder for baingan sabzi

In a pan put 6 whole dry kashmiri red chillies , broken into pieces.
Add 2 tsp coriander (dhania) seeds.

Add 2 tbsp urad dal (split black lentils).
Add 2 tsp poppy seeds (khus-khus).
Add 1 tbsp sesame seeds (til).
Roast on a pan on medium heat for 2 minutes, stirring continuously.
Cool.

Put in a mixer.
Blend to a smooth powder.
Keep aside. Masala powder for baingan methi sabzi.

making baingan methi ki sabzi

To make baingan ki sukhi sabzi recipe | brinjal methi sabzi | baingan tamatar sabzi | healthy eggplant Indian vegetable | heat 2 tsp coconut oil or oil in a non-stick kadha. Use coconut oil for a healthier diet,
Add 1 tsp mustard seeds ( rai / sarson).

Let the seeds crackle.
Add 1/2 cup finely chopped onions.
Add 1 tablespoon finely chopped garlic.
Add 1 teaspoon grated ginger (adrak).
Sauté on medium heat for 2 minutes till onions are translucent.

Add 4 cups brinjal (baingan / eggplant) cubes.
Add 2 cups chopped fenugreek (methi) leaves.
Add 1 cup finely chopped tomatoes.
Cook on medium heat for 5 minutes.
Add 3/4 tsp turmeric powder (haldi).

Add salt to taste. We added 3/4th tsp salt.
Add 1/2 cup water.
Mix well.
Cover with a lid and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
After cooking.

Add the prepared roasted powder.
Add 2 tsp dried mango powder (amchur).
Cook on a medium flame for another 1 to 2 minutes, while stirring occasionally.
Add 1 tsp lemon juice.
Mix baingan ki sukhi sabzi | brinjal methi sabzi | baingan tamatar sabzi | healthy eggplant Indian vegetable | well.

Serve baingan ki sukhi sabzi | brinjal methi sabzi | baingan tamatar sabzi | healthy eggplant Indian vegetable | hot.

pro tips for baingan ki sabzi

Cut baingan into cubes or small pieces. Soak them in water until you use them, otherwise, they will turn black.
You can add 1/2 tsp sugar to the sabzi to balance the bitterness of the fenugreek leaves.
Pack Baingan Methi ki Sabzi in your lunch box tiffin and have with roti.

baingan methi ki sabzi benefits

Baingan Methi ki Sabzi is rich in below macronutrients, vitamins and minerals given in descending order (highest to lowest).
1. Vitamin C : Vitamin C is a great defence against coughs and colds. Have citrus fruits, lemons, vegetables ( capsicum, broccoli, cabbage). Not all of the vitamin C is lost when vegetables are cooked. Some studies have shown that up to 50% of the vitamin C can be retained, depending on the cooking method and the vegetable. Cook vegetables quickly. The longer vegetables are cooked, the more vitamin C they will lose. 58% of RDA.
2. Fiber : Dietary fiber reduces the risk of heart disease, prevents the spike in blood sugar levels and hence super for diabetics. Consume more fruits, vegetables, moong, oats, matki, whole grains. 42% of RDA.
3. Folic Acid (Vitamin B9): Folic acid is an essential vitamin required throughout pregnancy. Folic acid rich Indian foods (kabuli chana, chana dal, yellow moong dal, urad dal, tooval dal, til ). 27% of RDA.
4. Calcium. See Calcium rich recipes : Calcium is a mineral that makes bones stay strong. See our list of calcium rich Indian foods. Dairy products: Like milk, curds, cheese, paneer and buttermilk. Green leafy vegetables like spinach, fenugreek, broccoli. Nuts and ragi. Required from kids to adults. 19% of RDA.
5. Vitamin B2 (riboflavin) : Vitamin B2 enables the production of red blood cells that contribute to the rise in your energy levels. So have more milk, curds, eggs and green leafy vegetables. 18% of RDA.

Sunil

on 04 Jan 23 10:17 AM

Tarla Dalal

06 Jan 23 09:41 AM

Thanks for the feedback !!! Keep reviewing recipes and articles you loved.

gayatri,bankeshwar

on 19 Jan 16 01:25 PM

Good recipe,will try it,but methi cooked with water,doesnt it give a bitter taste?

19 Jan 16 01:48 PM

Hi Gayatri, It does not taste very bitter.The subzi has that slight bitter taste you get from methi. If you wish to remove the bitterness completely, you can combine the methi and little salt in a bowl and keep aside for 5 to 10 minutes. After that you can squeeze out all the water, discard it and use the methi for subzi.This will help you remove most of the bitterness from the fenugreek leaves.

n_katira

on 08 Oct 14 09:46 AM

Brinjal and methi is a famous combo.... what made me try this recipe is the use of the unusual masala powder and to my surprise this subzi turned out to be fabulous. The health quotient of this subzi is also high.... it's rich in iron and calcium along with being low in calories.