In this article we will guide you to a recipe using fenugreek leaves, commonly known as methi Shaag in Bengali, where methi is fenugreek and shaag refers to any kind of leafy greens.

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Ingredients

• 1 bunch fenugreek leaves (methi). Please wash the leaves thoroughly before cooking as it contains a lot of soil.
• 2 medium to large potatoes
• 1 medium to large eggplant or 3 small Italian eggplant
• 1/8 th of a teaspoon of methi (fenugreek) seeds. Please do not add too much as the dish will get bitter. Do not add the seeds to smoking hot oil as they will burn and make the whole dish taste too bitter. Do not allow the seeds to turn dark brown as they will get bitter. The darker they get the bitter they become but you need to fry them a bit in the oil to bring out their flavor.
• 1/2 teaspoon turmeric powder to be added to potatoes + 1/2 teaspoon turmeric powder to be added while frying eggplant
• 1 teaspoon salt or to taste

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Equipment’s

You Can Use A Normal Kitchen Materials.

• Pot/Pan
• Cup
• Stove
• Plate
• Paper Towels
• Tablespoon/Teaspoon

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Instructions

1. We used a whole bunch of fenugreek leaves for this recipe these are available at all grocery stores and sometimes even you get it at supermarkets.
2. You need to use only the leaves the stalks are fibrous so please discard them, methi leaves have a slight bitter note to them. So if you find the end product tasting little bitter then please keep this in mind that you haven’t done anything wrong. But the leaves itself are slightly bitter but you will like that flavor.
3. methi leaves are extremely flavorful and delicious after taking out the leaves wash them thoroughly and then chop them finely.
4. pan out, heat a tablespoon of oil over medium heat before the oil turns too hot add an 8 of a teaspoon of fenugreek seeds that is methi, this is optional with the fenugreek seeds Elevate the flavor even more.
5. Fry the potatoes on medium high heat till they start getting golden brown in color, as you can see the potatoes have taken up this beautiful color so now is the time to add the chopped fenugreek leaves along with salt and half a teaspoon of turmeric powder.
6. Now cover on low heat till the potatoes turn soft, in another pan heat, another tablespoon of oil and add the chopped eggplant, please cut the eggplant into small pieces, the same size like the potatoes add little salt and half a teaspoon of turmeric powder and stir the eggplants on medium heat.
7. cover the pan for an initial few minutes as soon as  you start to see even one piece of eggplant starting to fall apart do not cover any more and  from then onwards just stir from time to time and keep it uncovered.
8. Remember to go back to the potatoes and check on them from time to time, when they turn soft just switch off the heat and keep it covered.
9. Eggplants have turned tender and switch the heat back on for the potatoes keep on medium heat, add the eggplants to the potatoes. Just give a brief mix with gentle hands and switch off the heat again.
10. As you can see there is nothing mushy here, the potatoes are standing out and those eggplants are delicately depicting their existence and each piece of potato and eggplant is studded with those beautiful fenugreek greens that are so flavorful and so delicious.

This tastes best with hot steamed rice as a side along with dal and protein of your choice.