Sunday, October 25, 2020

Methi - ringna nu shaak | Fenugreek Leaves & Brinjal Curry


Brinjal - 1 or 1 cup chopped,
Fresh fenugreek leaves (washed and chopped) - 2 cup,
Oil - 3 - 4 tbsp,
Cumin seeds - 1/4 tsp,
Asafetida - 1/8 tsp,
Garlic (roughly crushed) - 2 tsp,
Turmeric powder - 1/4 tsp,
Salt - to taste,
Red chilli powder - 2 tsp,
Coriander & cumin powder - 1 tsp,
Warm water - 3/4 cup.


Wash and clean fresh fenugreek leaves well. Chop finely and measure 2 cup. Wash and dry brinjal. Cut into cubes as per given below image.

In a pan, heat oil over medium low flame. Add cumin seeds followed with asafetida and roughly crushed garlic.

Saute for a while. Add brinjal cubes and mix well. Let it cook covered over medium low flame for 2 to 3 minute. 

Now add chopped fenugreek leaves. Mix well and cook for another 2 - 3 minutes.

Add turmeric powder and salt. Mix well. Cook covered for 2 - 3 minutes.

Now add red chilli powder and mix well. 

Place a plate over and pour 3/4 cup water. Let it cook for 3 - 4 minutes. Now add half water from plate. Mix well. Let it cook again covered for 3 - 4 minutes. Now add remaining water from plate.

Now add coriander and cumin powder and mix well.

Let it cook covered for 2 - 3 minutes. Switch off the flame and serve.


Adjust amount of ingredients as per taste.
Amount of water may vary as per desire consistency.
For video recipe -



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