Methi Begun

Methi Begun


3 people made this

About this recipe: 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.

piku California, United States

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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