• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

simplyvegetarian777

Easy, Efficient & Delicious Vegetarian Recipes

  • Home
  • About
  • Recipe Index
    • Air Fryer Recipes
    • Appetizers & Snacks
    • Desserts
    • Instant Pot Recipes
    • Soups and Stews
  • Contact

Baingan Aloo Methi in Coastal Korma Curry 

March 13, 2015 by 16 Comments



Baingan = Eggplants/ Aubergines/ Brinjal
Aloo = Potato
Methi = Fenugreek Leaves



I am such a baingan lover and my husband runs in the other direction when he sees baingan. Well over the period of time , he has atleast stopped running and actually serves some on his plate. That is another matter, that when he is done with his meal, I can still see the major portion still sitting there. Lol!  You may call me “control freak” and I admit that I am one! I scan everybody’s plate at the end of the meal. 😂

The original plan that day was to make plain aloo-methi or aloo-baingan. But it sounded too boring to me. I was craving for some good curry, not the usual North Indian onion tomato curry, but something different and finger licking and not too much of work. Therefore this curry happened  in my kitchen and what a happening curry it was !



This is how it was done!

<

p style=”box-sizing:border-box;margin-right:0;margin-bottom:1.4em;margin-left:0;padding:0;”>

Baingan Aloo Methi in Coastal Curry

  • Difficulty: easy
  • Print

Kitchen Equipments Required – chopping board, knife, grinder, heavy bottom pan with lid, stirring spoon.

Ingredients 

Baby eggplants – 8, cut into quarters

Potatoes – 3 small, cut into quarters

Methi / Fenugreek leaves – 1/4 cup, washed cleaned and picked from the stems. You may use 1&1/2 tbsp of dried methi leaves.

Spices to Temper 

Oil – 1 tsp

Black Mustard seeds – 1 tsp

Asafetida / hing – pinch

Turmeric – 1/2 tsp

Red chili powder – 1/2 tsp

Garam Masala – 1 tsp

Jaggery or Brown sugar – 1 tbsp

Salt to taste

Note – Salt, red chilli powder, garam masala and jaggery amounts can be adjusted to the personal taste. I like balanced flavors so my spicing is medium.

Spices to roast and grind into paste

Peanuts – 1/4 cup

Dry coconut – 1/4 cup

Sesame seeds – 2 tbsp

Coriander seeds – 1 tbsp

Cumin seeds – 1 tsp

Red chillies whole, dry – 2

Method

Spice Paste

1. Take a heavy bottom pan. Dry roast all the ingredients given under the list of “spices to roast and grind”, in a heavy bottom pan. 

2. You may dry roast them separate or together. Make sure that they are roasted on lowest flame and till they are slightly pink. Do not brown the spices. 

3. Cool them to the room temperature. Grind them in the grinder to a thick paste by adding 1-2 tbsp of water. Set the paste aside.

Preparing the curry

1. Heat oil in the heavy bottom pan. Add asafetida and mustard seeds and reduce the flame. Once the mustard seeds splutter, add turmeric and red chili powder.

2. Now add the quartered baby eggplants, baby potatoes, methi/fenugreek leaves and salt to the pan. Sauté them in the spices for about 4-5 minutes. 

3. Pour the prepared ground spice paste to the pan. Stir well. Add jaggery and garam masala to the pan. Stir again. Add 3/4 to 1 cup of water and stir again.

4. Cover and cook the curry over medium low flame for about 15 minutes. Stir ocassionally.

5. Do the spoon lick test, adjust your salt, garam masala or brown sugar, if required! 

Notes

1. The consistency of curry is a state of personal choice. You may make it as thick or as thin. 

2. This curry can be eaten with rice or served with flat breads.

3. To make it diabetic friendly, you can skip potatoes and brown sugar. The potatoes used are not fried, so a piece of it will not harm. Actually, the studies have shown that diabetics can include starch rich foods but in controlled portion.

4. This is a gluten free curry.

Enjoy it this weekend!

Related

Previous Post
Next Post

Filed Under: Curries, Indian Food, Uncategorized Tagged With: aloo, aubergines, baingan, brinjal, coastal curry, coastal korma, Coconut, comfort food, curries from india, eggplants, fenugreek, Indian food, methi, notes on diabetes for the curry., peanuts, potatoes, sesame

Search on Amazon for your favorite products.

Previous Post: « Butterflies and Flowers Lunch Plate for the Little Kids!
Next Post: Paneer Tikka Haven – A curry, An appetizer & a Soft Taco Wrap! »

Reader Interactions

Comments

  1. confusedbawarchis

    March 16, 2015 at 6:45 pm

    Oh.. coastal korma curry sounds v interesting. I like it when original plans lead us to such inviting curries! 🙂

    Reply
    • simplyvegetarian777

      March 17, 2015 at 8:30 am

      Me too Aditi! Regular is sooo boring for me!

      Reply
  2. eclecticoddsnsods

    March 14, 2015 at 4:08 am

    I always look at empty plates and get a score out of 10 lol. Oooh gluten free yum something to go in to my scrapbook. Did you ever do the low Fodmap? X

    Reply
  3. Elaine @ foodbod

    March 14, 2015 at 2:44 am

    You know I will love this!! I have a couple of questions: I have dried methi leaves, will that be okay? And how much should I use?
    And what colour mustard seeds do you use, or does it not matter which?
    Thank you xx

    Reply
    • simplyvegetarian777

      March 14, 2015 at 3:46 am

      Elaine, recipe updated for you☺️.
      Black mustard seeds
      And
      1&1/2 tbsp dried leaves

      Reply
      • Elaine @ foodbod

        March 14, 2015 at 5:06 am

        Thank you honey xx

        Reply
      • Elaine @ foodbod

        March 14, 2015 at 5:08 am

        Do different mustard seeds have really different flavours?

        Reply
  4. lapetitepaniere

    March 14, 2015 at 12:45 am

    I love eggplants Sonal and I’m just drooling over that plate 😉

    Reply
    • Elaine @ foodbod

      March 14, 2015 at 2:45 am

      You and me together Linda!!

      Reply
      • lapetitepaniere

        March 15, 2015 at 2:40 am

        Yes xx

        Reply
  5. sarithakumbakkara

    March 13, 2015 at 11:57 pm

    Good to know that there is another Baingan lover who has a husband who runs in the opposite direction at the sight of this veggie. 😀 Lovely recipe and surely gonna try!

    Reply
  6. sarithakumbakkara

    March 13, 2015 at 11:57 pm

    Good to know that there is another Baingan lover who has a husband who runs in the opposite direction at the sight of this veggie. 😀 Lovely recipe and surely gonna try!

    Reply
  7. apsara

    March 13, 2015 at 9:58 pm

    Mmmm, I can smell the aroma of the ground spices. Wonderful combination!

    Reply
  8. Pascale LeBrasseur

    March 13, 2015 at 9:50 pm

    This looks really good

    Reply
  9. Suchitra

    March 13, 2015 at 7:58 pm

    This is one of my favorite dishes. I believe it has its origins in Hyderabad. Love your pictures Sonal!

    Reply
  10. Nancy

    March 13, 2015 at 3:27 pm

    Hahhah, I scan everyone’s plate at the end of a meal too, Sonal. 🙂 How else are we to judge if the family liked the meal or loved the meal? I’ll gladly eat the portion your husband leaves behind… I LOVE anything with eggplant! Yummy dish!

    Reply

Leave a Reply Cancel reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Looking for a Recipe? SEARCH HERE!

Top Posts

strawberry jam without preservatives
how to make pesto pasta?
how to make authentic UP style aloo tamatar ki sabzi in instant pot
vegan general tso's recipe
air fryer mini calzones recipe
Easy Air Fryer Apple Crisp Recipe
COPYRIGHT © 2019 · SIMPY VEGETARIAN 777 · PRIVACY/DISCLOSURE · Log in