Buttery Methi Baingan

I love baingan / aubergine in all its forms – bharta, bhaja, with aloo and all the rest. There is though the fact, that I haven’t seen as many variations in flavour as desired.

Here’s a dish Cherie and I ate for lunch. I made this a few days ago and all three of us thought it was delicious enough to do it again, and this time, note down the recipe, something I’m spectacularly bad at.

This dish is buttery, soft and though delicious, can be a bit bitter due to the kasoori methi and mustard seeds used. If you don’t like it that way, try reducing the amounts of these spices.

Ingredients:

  • 1 medium sized Baingan / aubergine, diced
  • Spice mixture – grind to a coarse texture
    • 1 tbsp Saunf / aniseed
    • 1 tbsp Kasoori methi / dried fenugreek leaves
    • 1 tsp Kali mirch / Black peppercorns, whole
    • 1 tsp Rai / Yellow mustard, whole
    • Chili flakes
  • 3 tbsp Butter
  • Salt to taste
  • Half a Lemon, juice

Method:

  1. Melt butter in a pan
  2. Saute the spice mixture and a little salt for a bit, until aromatic
  3. Add the diced baingan, mix well, so all the dices are coated with the spice
  4. Reduce flame and cook, covered until the baingan is tender, about 7 – 9 minutes usually.
  5. Check and adjust seasoning, add lemon juice, serve hot with rotis.

Sid Khullar

Sid Khullar is the founder of Chef at Large, a blog that began in 2007. He enjoys cooking, writing, travelling and technology in addition to being a practising Freemason. Health and wellness is a particularly passionate focus. Sid prefers the company of food and animals to most humans, and can be reached at sid.khullar@chefatlarge.in.