Brinjal with methi tomato curry(aubergine with fresh fenugreek leaves and tomato)
Quick and healthy curry, served with boiled rice or Indian breads.
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| Brinjal methi tomato curry |
Ingredients:
1 onion chopped.2 green chillies chopped.
1 cup tomatoes chopped.
2 cups brinjal chopped in 1/2 inch length and thickness.
1 cup fresh methi leaves(tender fenugreek leaves)
1/4 teaspoon ginger garlic paste.
1/2 teaspoon salt.
1/2 teaspoon chilly powder.
1/4 turmeric powder
1/4 teaspoon coriander powder.
2 teaspoons of canola oil.
Preparation:
Place a pan,heat oil in it.
Add mustard seeds, cumin,onions saute them till it changes pink.
Add thoroughly washed and chopped fenugreek leaves,fry them till they loose moisture.
Now add ginger garlic paste,turmeric powder,mix well.
Add finely chopped tomatoes,chilly powder salt,cook for 2 minutes.
Now add sliced brinjal , mix well.
Add half cup of water and cover it and cook for 8 to 10 minutes or until done.
Switch of flame and add coriander powder.Serve it.
Fenugreek Nutrition:
Fenugreek leaves are rich in vitamins such as folic acid ,riboflavin,niacin,vitamins A, B6,C and vitamin k.And also contains minerals such as copper,potassium,calcium,iron,selenium,zinc,manganese and magnesium.
Some health benefits of Fenugreek leaves :
Increases breast milk.
Reduces Cholesterol.
Helps in prevents diabetes.
Protects from cancer.
Helps in digestion.
Fenugreek leaves have rich protein ,helps in healthy hair.
How to grow fenugreek :
Soak tablespoon of fenugreek seeds overnight,remove water and sow them in potting soil in small pot.
Water it alternate days.Tender fenugreek leaves grows within 5 to 8 days.
These fenugreek plants grown in my balcony.
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