Ringan Methi nu Shaak / Gujarati Style Eggplant & Fenugreek Greens Curry

I had come across recently a Gujarati style curry prepared using eggplants and greens and I was itching to try it ever since. The unusual combination had caught my attention and I was intrigued to find out how complimenting the vegetables and flavors were in the dish. I did try it over the weekend for our lunch, which ended up being a Gujarati meal without prior planning. 

I come from a region where eggplants are cherished in cooking but honestly speaking, I am not a fan of them though my husband is the opposite and loves any eggplant based dish. I try only those eggplant dishes which sound good to my senses and this curry was one of them. The methi used in the recipe may have played a part in it since I love the strong flavored greens. Spinach may be substituted in place of fenugreek greens for a different flavored curry. The dish doesn't take longer to cook as eggplants cook faster and is flavorful. My daughter and I enjoyed the simple and tasty curry and the below measurements are for one serving.

Ingredients:
3 small eggplants (1 cup eggplant slices)
1 cup methi leaves / fenugreek greens
1 tbsp. oil
1/2 tsp. cumin seeds
A pinch of asafoetida powder
2 pinches turmeric powder
Salt to taste
1/4 tsp. cumin - coriander powder
Red chili powder to taste

Method:
* Wash and chop the stalks of the eggplants. Chop the eggplants into two lengthwise and chop each half crosswise into thin slices. Wash and roughly chop the methi leaves.
* Heat oil in a small pan and add cumin seeds.When cumin starts to turn a few shades darker, add the eggplant slices, turmeric, asafoetida and salt to the pan. Mix well and sprinkle a little water.
* Cover and cook on low flame until the eggplants are about 50% done. Next add the methi leaves, mix with a spatula and continue to cook covered until the eggplants turn tender. Don't let the eggplants turn mushy.
* Finally add cumin - coriander powder and chili powder to the pan and cook for a couple of minutes more. Turn off the stove and serve it warm with rice / rotis.
 
This goes to Blogging marathon #70, under the theme 'Cooking for One'. Check here to find out what the other marathoners are cooking as part of the BM.

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