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!
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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.Baingan Aloo Methi in Coastal Curry
Enjoy it this weekend!
confusedbawarchis
Oh.. coastal korma curry sounds v interesting. I like it when original plans lead us to such inviting curries! 🙂
simplyvegetarian777
Me too Aditi! Regular is sooo boring for me!
eclecticoddsnsods
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
Elaine @ foodbod
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
simplyvegetarian777
Elaine, recipe updated for you☺️.
Black mustard seeds
And
1&1/2 tbsp dried leaves
Elaine @ foodbod
Thank you honey xx
Elaine @ foodbod
Do different mustard seeds have really different flavours?
lapetitepaniere
I love eggplants Sonal and I’m just drooling over that plate 😉
Elaine @ foodbod
You and me together Linda!!
lapetitepaniere
Yes xx
sarithakumbakkara
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!
sarithakumbakkara
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!
apsara
Mmmm, I can smell the aroma of the ground spices. Wonderful combination!
Pascale LeBrasseur
This looks really good
Suchitra
This is one of my favorite dishes. I believe it has its origins in Hyderabad. Love your pictures Sonal!
Nancy
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!