Recipes of popular Bengali dishes fresh from the kitchen

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Main Ingredients:
1 bundle fresh fenugreek leaves (500 gm); 1 medium-sized brinjal/aubergine/eggplant cut into small cube pieces, 3 green chillies (slitted).


Spices:
  • ½ tsp bengali paanchforon (whole cumin, fenugreek seed, fennel seed, kalonji and radhuni)
  • 1 dry chilli
  • ¼ tsp sugar
  • salt and turmeric powder according to your taste.


Steps:

  1. Temper the oil in a pan/kadai with paanchforon and dry chilli. When the aroma of the spices comes out, add the brinjal/aubergine/eggplant pieces along with some salt and turmeric powder and fry till they turn golden brown.
  2. Add green chillies. fry for a while.
  3. Add fenugreek leaves along with some salt. Mix it well.
  4. Put a lid on it and cook it for two minutes.
  5. Open the lid and add sugar. Cook it for a while.
  6. Turn off the heat and serve it with rice.
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