Egg Plant with Fenugreek Leaves [Methi Baigan]

My ma would make a dish, seemingly, very healthy - called "neem begun" - yes, neem leaves and egg plant [Bengali for "Baigan" is "Begun"]. The bitter neem was supposed to clarify the blood and there was no question of avoiding it. In fruitless attempts, however, I would argue, that "begun" [without any 'gun' - quality] would make the dish useless and so why should I eat it. But, who cares for smart arguments when you are kid.

Anyways, I loved "neem begun" and my arguments were just for the hack of it. Today, I am going to write about a slight variation, taking the bitterness away - with "Methi Baigan".

Recipe:
1. Cut chinese egg plants in small cubes. Wash and dry
2. In a wok, saute the egg plants nicely in heated oil
3. Take the egg plant out and let the excess oil drain out
4. In the wok add green chillies, two red-chillies and cumin seeds
5. When cumin seeds splutter, add the methi leaves.
6. Cover the wok with a lid for 2-4 minutes
7. Add the egg-plants and add salt to taste
8. Stir and mix for 2 minutes

Serve with Chapati and Dal.

Additional tips:
1.You can add fried 'vadi' in the dish
2.Instead of fresh methi, you can add kasuri methi (dried fenugreeks) also.