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METHI BEGUN RECIPE

• Cut the Brinjal into cubes.
• Place the brinjals in a bowl of water.(this is to prevent the discolouration of the brinjals which will occur if the brinjals come into contact with air)
• Wash and chop the fenugreek leaves.
• Grind the ginger and mustard to a smooth paste in a blender adding a little water to obtain a paste like consistency. Keep aside.
• Heat the oil in a pan. Add the brinjals and fry for a minute over a medium flame stirring constantly.
• Add the red chilly powder,ginger-mustard paste, salt and the sugar and fry for a minute over a low flame.
• Add the fenugreek leaves and the tomato puree and fry for a minute.
• Add a little water and cook the vegetables till they are done and the water has evaporated.
• Serve hot garnished with the chopped corriander leaves.