Brinjal Fenugreek Fry | Brinjal Methi Fry Recipe | Baingan Methi Fry

20 mins Main Course

Brinjal Fenugreek Fry | Brinjal Methi Fry Recipe | Baingan Methi Fry | Vankaya Methi Curry- Brinjals and Gongura (Red Sorrel leaves) are real favourites with the Telugus. That is why there is a huge range of recipes they churned out with them. There is no auspicious occasion when Brinjal is not featured on the Menu. Even a plain tender Brinjal fry with salt and Mirchi is something that Telugus die for.

Brinjal Fry is well known so we look for something new. So try my Brinjal fenugreek, Fry. It is a super recipe. We often make it at home, and it is an authentic Telugu recipe.

I have added a little bit of Carom Seeds (Ajwain) to this recipe. That element I had discovered when I had lunch at my friend’s place in Mumbai. Maharashtra has a similar recipe, but they add Ajwain. I liked that flavour so added it to my recipe. Try this with rice or Rotis.

Print this Recipe

Tips

Brinjals:

Choose long, light purple ones. They taste better than the white, dark purple ones.

Fenugreek Leaves:

I have used the big Leaves as they taste not so bitter after frying. But you could use the little leaves if you like the bitter taste.

Oil:

Brinjal needs adequate oil. You could cook it with less oil too, but it doesn’t turn out so tasty.

Ginger and Garlic:

I have used them, but you could dispense with them if you don’t like them.

Brinjal Fenugreek Fry | Brinjal Methi Fry Recipe | Baingan Methi Fry - Recipe Video

Brinjal Fenugreek Fry | Brinjal Methi Fry Recipe | Baingan Methi Fry

Main Course | vegetarian
  • Prep Time 5 mins
  • Cook Time 15 mins
  • Total Time 20 mins
  • Servings 4

Ingredients

  • 1/2 kg Tender Long Brinjals
  • 150 gms Fenugreek Leaves (3 Bunches)
  • 4 tbsps Oil
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • Asafoetida a pinch
  • 1/4 tsp Carom Seeds (Ajwain)
  • 1 tsp Chopped Ginger
  • 1 tbsp Chopped Garlic
  • 1 cup Chopped Onion
  • 2 Tomatoes
  • 2 Green Chillies Chopped
  • 1/2 tsp Turmeric
  • 1 tsp Coriander Powder
  • Salt
  • 1 tbsp Mirchi Powder

Instructions

  1. Heat Oil and add Brinjal, sliced into two-inch pieces and let them cook to 80 percent until they change color. Set them aside.
  2. Add Mustard Seeds, Cumin Seeds, Asafoetida, Chopped Ginger and Garlic, and fry.
  3. Add the chopped onions, let them turn soft, and then add Tomatoes and Green Chillies and cook until the tomatoes turn soft.
  4. Add Turmeric, Coriander Powder, Salt and Mirchi Powder.
  5. Finely chop the Fenugreek leaves, add it to the mixture and cook until oil separates.
  6. Once the leaves are cooked, add the Brinjal pieces, let them cook for another 3 minutes and remove from fire.