Methi Saag

About Methi Saag

Ingredients

• Fresh fenugreek leaves (methi), chopped 2 cups
• Medium brinjal, cut into cubes 1
• Soya granules, soaked in warm water for 15 minutes 1 cup
• Salt to taste
• Medium tomatoes, chopped 2
• Oil 3 tsps
• Mustard seeds ½ tsp
• Green chillies, chopped 2
• Dried Kashmiri red chilli 1
• Fresh coriander leaves, chopped 1 tbsp

How to Make Methi Saag (Stepwise Photos)

Method

1. Boil the brinjal cubes in enough water in a deep non-stick pan for 3 minutes. Add fenugreek leaves and little salt, mix well and cook for 5 minutes. Remove from heat and keep aside.
2. Cook tomatoes with a little water in another non-stick pan till the mixture becomes a thick paste.
3. Add this tomato mixture to the fenugreek-brinjal mixture and mix well.
4. Heat 2 tsps oil in a yet another non-stick pan, add soya granules and fry till crisp.
5. Add this to the fenugreek-brinjal mixture and mix well.
6. Heat remaining oil in a small non-stick pan, add mustard seeds and let them splutter.
7. Add green chillies and red chilli and saute for 10 seconds and add this to the fenugreek-brinjal mixture. Add salt and mix well.
8. Transfer into a serving bowl and serve hot garnished with coriander leaves.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps