Methi Saag

Methods

• Boil the brinjal cubes in enough water in a deep non-stick pan for 3 minutes. Add fenugreek leaves and little salt, mix well and cook for 5 minutes. Remove from heat and keep aside.
• Cook tomatoes with a little water in another non-stick pan till the mixture becomes a thick paste.
• Add this tomato mixture to the fenugreek-brinjal mixture and mix well.
• Heat 2 tsps oil in a yet another non-stick pan, add soya granules and fry till crisp.
• Add this to the fenugreek-brinjal mixture and mix well.
• Heat remaining oil in a small non-stick pan, add mustard seeds and let them splutter.
• Add green chillies and red chilli and saute for 10 seconds and add this to the fenugreek-brinjal mixture. Add salt and mix well.
• Transfer into a serving bowl and serve hot garnished with coriander leaves.