Methi Begun

    25 mins

    A nice preparation to go along with daal and rice or with chapatti. Actually in my family we can pretty much eat the whole rice with methi begun. The methi adds a nice aroma to the dish.


    California, United States
    7 people made this

    Serves: 4 

    • 3 brinjals
    • 1/2 bunch of methi leaves
    • 3 tbspn oil
    • 1 tspn cumin seeds
    • 1 slit green chili
    • salt to taste
    • 1/2 tspn of sugar

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Cut brinjal into cubes.
    2. Wash methi leaves thoroughly, cut roughly and keep aside.
    3. Heat up oil in a kadhai. Deep fry the brinjal pieces and set aside.
    4. Heat up 3 tblsp oil in a pan. Mix in cumin seeds and slit green chilli. Once the cumin seeds begin to crackle, mix in the washed methi leaves.
    5. Cover and stir fry for a while. Mix in salt and a pinch of sugar and stir fry till done. Mix in the fried brinjal and stir fry for another 2 minutes. Serve hot.

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