Posted by: Mala D
This is a popular subji in most Bengali households of course every family having their on take on it. My mom uses green peas in it & my mum-in-law uses brinjals: as a nod to these two special ladies, I have included both in my recipe!
Ingredients:
Potatoes: 2 nos.approximately 400 gms
Methi saag: 500gms
Brinjal(egg plant): 1 medium size abt 150gms
Green peas: a handful
Green chillies: 2-4 sliced
Mustard oil: 3 tablespoon or more (don't scrimp on oil as brinjal tend to absorb it,also mustard oil is good for health)
Turmeric powder:1 tsp
Salt:to taste
Sugar: 1/2 tsp
Cumin seeds: (sabut jeera) 1/2 tsp
Hing: (asafoetida powder) 1/4 tsp
Method:
Pick methi leaves & wash them repeatedly till water looks completely clear, now chop them finely.
Peel the potatoes & cut them into small size pieces. Chop brinjal into 3 inch sized pieces. Wash them well & drain them of water. Wash the green peas & keep seperately.
In a large-sized pan, heat oil till smoking point. Lower the flame & temper with hing & jeera seeds. Add potato pieces & sliced green chillies & toss for a while. Now add brinjal & mix them properly. Fry for 4-5 minutes. Add the turmeric powder & toss. Add chopped methi leaves & green peas & mix well. Add the salt & sugar. Cover with a tight-fitting lid & cook on low flame. If the curry gets dried, keep sprinkling little water from time to time. Should take about 8-10 minutes to cook. Close flame when the potatoes are done. Serve with yellow dal & rice. Also goes well with parathas.
Note-- children usually avoid having methi for it's slightly pungent taste. In such a scenario, add a handful of washed & chopped Dil leaves(soya/sua leaves), they balance out the pungency with their mellow taste. In fact in North India, sua-methi are always sold together!
This is a popular subji in most Bengali households of course every family having their on take on it. My mom uses green peas in it & my mum-in-law uses brinjals: as a nod to these two special ladies, I have included both in my recipe!
Ingredients:Potatoes: 2 nos.approximately 400 gms
Methi saag: 500gms
Brinjal(egg plant): 1 medium size abt 150gms
Green peas: a handful
Green chillies: 2-4 sliced
Mustard oil: 3 tablespoon or more (don't scrimp on oil as brinjal tend to absorb it,also mustard oil is good for health)
Turmeric powder:1 tsp
Salt:to taste
Sugar: 1/2 tsp
Cumin seeds: (sabut jeera) 1/2 tsp
Hing: (asafoetida powder) 1/4 tsp
Method:
Pick methi leaves & wash them repeatedly till water looks completely clear, now chop them finely.
Peel the potatoes & cut them into small size pieces. Chop brinjal into 3 inch sized pieces. Wash them well & drain them of water. Wash the green peas & keep seperately.
In a large-sized pan, heat oil till smoking point. Lower the flame & temper with hing & jeera seeds. Add potato pieces & sliced green chillies & toss for a while. Now add brinjal & mix them properly. Fry for 4-5 minutes. Add the turmeric powder & toss. Add chopped methi leaves & green peas & mix well. Add the salt & sugar. Cover with a tight-fitting lid & cook on low flame. If the curry gets dried, keep sprinkling little water from time to time. Should take about 8-10 minutes to cook. Close flame when the potatoes are done. Serve with yellow dal & rice. Also goes well with parathas.
Note-- children usually avoid having methi for it's slightly pungent taste. In such a scenario, add a handful of washed & chopped Dil leaves(soya/sua leaves), they balance out the pungency with their mellow taste. In fact in North India, sua-methi are always sold together!
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