INGREDIENTS:
Methi Leaves/ Fenugreek Leaves (2 bunches) finely chopped.
Brinjal / Eggplant (1) cut in dices.
Salt to taste.
Dried red chilies.
Mustard oil preferable, else refined oil.
PROCEDURE:
Heat oil in a pan as smoke starts emiting, fry the brinjal golden brown and keep aside.
Now in the remaing oil, remove some if excess, now add dried red chili, saute till its well fried, add finely chopped methi leaves and salt and saute them till the leaves are fried well and quantity reduces to less than half.
As the leaves are done add fried brinjal and saute well.
Off the flame and its ready to be served with rice or roti.
Methi Leaves/ Fenugreek Leaves (2 bunches) finely chopped.
Brinjal / Eggplant (1) cut in dices.
Salt to taste.
Dried red chilies.
Mustard oil preferable, else refined oil.
PROCEDURE:
Heat oil in a pan as smoke starts emiting, fry the brinjal golden brown and keep aside.
Now in the remaing oil, remove some if excess, now add dried red chili, saute till its well fried, add finely chopped methi leaves and salt and saute them till the leaves are fried well and quantity reduces to less than half.
As the leaves are done add fried brinjal and saute well.
Off the flame and its ready to be served with rice or roti.
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