This is a typical Bengali style preparation of fenugreek leaves stir fried with eggplants. It is cooked dry and is generally relished with hot steamed rice. The tempering is kept simple - just kalonji (nigella seeds) and green chilies.
It is then finished off with some mustard paste to give a mustardy taste and flavour. I used the bottled Kasundi as it saves a lot of time. The addition of some bori / vadi / dried lentil dumplings gives a crunch to the end product. Please find below a step by step guide to preparing this delicacy.
- 2-3 bunches methi leaves, washed & chopped
- 3-4 long eggplants, chopped
- 3 tbsp. mustard oil
- 1 tsp. kalonji (nigella seeds)
- 2-3 green chilies, slit
- 8-10 bori (mangodi / vadials)
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tomato, chopped
- 1 tbsp. kasundi / mustard paste
Heat 2 tbsp. oil in a non stick pan and fry the bodi till golden brown in colour. Keep aside. Heat the remaining oil and temper with green chilies and kalonji.
After it stops sizzling, add the eggplants and fry till light brown. Add the chopped methi leaves, fried bodi (saving some for garnishing), salt and turmeric powder.
Saute till the moisture evaporates. Add the tomatoes and cook on a low flame till it is mashed. When done, add the mustard paste and give it a stir. Serve hot with plain steamed rice or chapattis.
Pick the leaves and wash them under running water. Drain.
Chop them finely and keep aside.
Ingredients - Methi leaves, Kalonji, green chilies, eggplants, tomato,
bori (vadi) & kasundi.
Heat oil and fry the bori till golden brown. Drain & keep aside.
Temper the same oil with kalonji & green chilies.
Add the chopped eggplants and saute .....
......till light brown.
Add the methi leaves, salt, turmeric powder & the fried bori (vadi).
Saute till the moisture has dried up.
Add the tomatoes and continue to cook till it is mashed.
When done, add the kasundi and give it a stir.
It is generally served with plain steamed rice.