The combination of Methi and Eggplant sure is unusual but you have to trust me on this. The bitter methi leaves simmered in tangy tomato gravy with the crisp brinjals makes a perfect combination with rotis or rice.
2 bunches Methi leaves, leaves separated and washed
12 small eggplants
2 Big Onions, chopped
4 green chillies, chopped
1/2 tsp Amchur powder or Chat masala
1 cup Gram Flour/Besan
Pinch of Baking Soda
1/2 tsp Mustard seeds
6 curry leaves
2 tbsps Ginger garlic paste
3/4 cup Tomato Puree
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp Garam Masala powder
1/2 tsp turmeric
oil to deep fry
Salt to taste
Red chilli powder(optional)
Coriander leaves to garnish
- Slit the eggplants vertically by keeping the stem intact
- Place them in a bowl of salt water and set aside.
- Heat a tablespoon of oil in a pan.
- Add mustard seeds,chillies, onions, curry leaves and fry for a couple of minutes
- Add the methi leaves and stir fry for 5-8 min
- Add the ginger garlic paste and saute for a few more min
- Stir in the Cumin-coriander powder, red chilli powder and then add the tomato puree.Cook for a few minutes
- Add salt, garam masala, turmeric powder and 1/3 cup water and cook for about 10 min until the gravy thickens.
- In the mean time, make the besan batter by mixing the gram flour, baking soda, salt, redchilli powder, and amchur powder.Make sure that the batter is not very watery. 1 cup besan can take about 3/4 cup water give or take.
- Heat the oil about 1 cup oil in a wok to deep fry
- Dip the eggplants one by one in the besan batter and carefully immerse them in to the oil
- Deep fry them and place them on a plate lined with a paper tissue to drain off any excess oil
- Arrange them in a bowl and pour the gravy over the eggplants
- Garnish with Coriander leaves
- I loved it with roti.