Methi Greens (1)
Chili, green (3)
Mustard Oil (4)
Methi Seeds (1)
PREP - (40 min)
RUN - (15 min)
- Rinse METHI. Pick off leaves and tender tips, discarding
tough stems. If there are immature seed pods, take them too (they
are so long an thin they look like blades of grass. You should end
up with somewhere near 10 ounces (see Note-6).
- Bunch up the Methi and, holding tightly, slice the bunch
thin with a very sharp knife. This is easier and more consistent
than chopping, but use care - blood is not an authentic ingredient
in this dish.
- Cut EGGPLANTS as you wish - this varies with the cook. For
the photo example I cut into pieces roughly 3/4 inch on a side. There
is no need to peel the eggplants. If you will not be frying them
immediately, hold in water acidulated with Lemon Juice or Citric
- Split CHILIS lengthwise from under the cap to the tip. Mix
with Kalongi and Methi Seeds.
- Drain Eggplants if they have been held in water.
- ONLY IF using Mustard Oil (Note-4),
heat in the sauté pan until the first trace of smoke, then
turn off heat and let cool just a little.
- In a spacious sauté pan heat Oil
quite hot. Stir in Chili mix just until aromatic.
- Stir in Eggplants and fry stirring until they are cooked
through and getting quite soft. Add a little water if it seems too
dry, especially if the eggplants were not held in water.
- Stir in Methi leaves and Salt. Fry stirring over
moderate heat until Methi is wilted and cooked through (3 to 5
- Serve hot with steamed long grain rice or Chapatis.