Brinjal and fenugreek bake
Fried brinjal and potato layered with a peanut and methi gravy
Crisp-fried brinjal and potato slices layered with a rich gravy of tomatoes, fresh fenugreek (methi) and ground peanuts, tempered with mustard, cumin and asafoetida, and baked. Serve hot with naan or paratha.
- Total time
- 70 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 9 oz potatoessliced
- 9 oz brinjals (aubergines)cut in 1 cm slices
- 2 cups oilfor deep frying
For the tempering
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- ¼ tsp asafoetida
For the gravy
- 9 oz tomatoesliquidised
- 1 ⅜ oz fresh fenugreek leaves1 cup, chopped
- 9 oz peanutscoarsely ground
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp chilli paste
- ½ cup waterif needed
For the seasoning
- 1 tbsp coriander-cumin powder
- 1 tsp red chilli powder
- 1 tsp saltor to taste
- 2 tsp sugaror to taste
- 1 tbsp lemon juiceor to taste
To garnish
- 1 tomatosliced
- 2 tbsp fresh corianderchopped
Shop this recipe on Amazon
Spices & pantry
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/8 doneStep 1: Heat 2 cups oil to 350°F and deep fry 9 oz brinjals (aubergines) and 9 oz potatoes in batches for 3–4 minutes until golden. Drain on kitchen paper and keep aside.
15 minStep 2: Heat 2 tbsp oil in a pan and add 1 tsp mustard seeds; when they pop, add 1 tsp cumin seeds and ¼ tsp asafoetida. Add 9 oz tomatoes and cook for 5 minutes.
6 minStep 3: Add 1 ⅜ oz fresh fenugreek leaves, 9 oz peanuts, 1 tbsp ginger paste, 1 tbsp garlic paste, 1 tsp chilli paste, 1 tbsp coriander-cumin powder, 1 tsp red chilli powder, 1 tsp salt, 2 tsp sugar and 1 tbsp lemon juice.
Step 4: Mix well and cook for 5 minutes, until the gravy is done. Add ½ cup water if it is too thick to spread.
5 minStep 5: Heat the oven to 350°F. Divide the brinjals and potatoes in half, and the gravy into 3 parts.
Step 6: In a baking dish, make layers of gravy, brinjals and potatoes, gravy, brinjals and potatoes, and end with gravy.
Step 7: Garnish with 1 tomato and 2 tbsp fresh coriander.
Step 8: Bake for 20 minutes. Serve hot with naan or paratha.
20 min
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 18 g
- Carbs
- 22 g
- Fat
- 46 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does brinjal and fenugreek bake take?
- About 70 minutes in total: 25 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of mustard seeds?
- Cumin seeds, same amount (different flavour, same crackle).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Black bean tacos with lime slaw
Proof that a meat-free taco night can be the best one. The beans are mashed with chipotle and cumin so they hold together in the tortilla, and a quick lime slaw adds crunch.
Mexican
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Caramelised clay-pot tofu and mushroomsBraised tofu and mushrooms
Kho is the slow braise of the Mekong Delta: food simmered in a little clay pot (nồi đất) with dark caramel and seasoning until the sauce is sticky and the flavours go deep. This vegetarian cousin of cá kho tộ (braised fish) uses golden tofu and meaty mushrooms in place of fish, cooked in coconut water, as cooks do in the south, and finished with plenty of black pepper. Serve it bubbling in its pot with steamed rice and a sour soup or plain boiled vegetables. Chef's tip: take the caramel (nước màu) to a deep mahogany, darker than you think, just before it smokes; pale caramel only tastes sweet, while dark caramel gives the bittersweet, smoky flavour of a real kho.
Vietnamese