Methi Saag
by preetisain

Methi saag is a traditional north indian punjabi vegetable dish with fenugreek greens. The spicy and rich methi saag is best paired with rotis and is a delicious way of sneaking in health on the plate.

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Methi Saag recipe - How to make Methi Saag

1 brinjal (baingan / eggplant) , cut into cubes
2 cups chopped fenugreek (methi) leaves
2 green chillies , chopped
1 whole dry kashmiri red chilli
12 cups soya granules , soaked
1/2 tsp mustard seeds ( rai / sarson)
2 tsp oil
salt to taste
chopped coriander (dhania) for garnishing

Method

Boil the brinjal cubes in enough water for 5 minutes.
Add the methi leaves along with little salt, mix well and cook for 10 minutes.
Remove form the flame and keep aside.
Heat a pan and add the tomato slices with little water and becomes a thick paste.
Add this tomato mixture to the methi mixture and mix well. Keep aside.
Heat the oil in a pan, add the soya granules and fry till thye turn crisp.
Add this to the methi mixture and mix well. Keep aside.
Heat the oil in a small pan and add the mustard seeds.
When the seeds crackle, add the green chilies, red chilli and saute for 10 seconds.
Add this to the methi mixture, salt and mix well.
Serve hot garnished with coriander.