A cold blustery wind was blowing the beautiful leaves off the trees, with hunger pangs roaring mightier than the wind,I walked into home after work, only to hear the gentle hum of the refrigerator….there are days when you wish the “genie” sat inside the refrigerator & Lo & behold when you opened the door, handed you a warm dish to savor.No such luck there, so attacked the first thing I saw,fresh eggplants/aubergine/brinjal which I had picked up from the fresh market last weekend.
My thoughts raced as I washed the eggplants, “What’s the one dish I can make in a jiffy to calm my senses now?” me thought, coz, I knew if I could not fix a dish in 15 minutes, I would collapse on the nearest sink, I was that hungry….cold weather always does that to me smile emoticon The images of stuffed brinjal/”Enna kathirika” floated in front of my eyes, No! no patience for that now…what else? what else can I turn this versatile veggie into?? Then this idea of “Methi Baingan” flashed in front of my mind’s eye, brandishing my kitchen knife, I was all set to prepare this creamy velvety dish, when I realized I had no fresh methi/fenugreek leaves in store,but once the mind is made up, then there is no stopping, so I searched my pantry, there in one little corner sat a bottle of dry fenugreek leaves, I picked up the bottle with a vengeance & decided to turn them moist (if I must ! ) but I WILL have that “Methi Baingan” at any cost, so soaked the dry fenugreek leaves in warm water and set about my business of chopping the vegetables & within no time, we were having hot chapatis & “Methi Baingan” for dinner.
Listed below are my published posts on Methi/Fenugreek recipes for your interest :
Some of the links to my previously published recipes with eggplants are listed below for your interest.