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Methi saag is a traditional north indian punjabi vegetable dish with fenugreek greens. The spicy and rich methi saag is best paired with rotis and is a delicious way of sneaking in health on the plate.
- Boil the brinjal cubes in enough water for 5 minutes.
- Add the methi leaves along with little salt, mix well and cook for 10 minutes.
- Remove form the flame and keep aside.
- Heat a pan and add the tomato slices with little water and becomes a thick paste.
- Add this tomato mixture to the methi mixture and mix well. Keep aside.
- Heat the oil in a pan, add the soya granules and fry till thye turn crisp.
- Add this to the methi mixture and mix well. Keep aside.
- Heat the oil in a small pan and add the mustard seeds.
- When the seeds crackle, add the green chilies, red chilli and saute for 10 seconds.
- Add this to the methi mixture, salt and mix well.
- Serve hot garnished with coriander.
This recipe was contributed by preetisain on 07 Oct 2011
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