Eggplant with Fenugreek Leaves


My mother loathed cooking. In fact, she still does.

During her wedding ceremony, the people on the bride’s side jested how my father would have to eat an omelet and boiled rice for all his meals. These were the days when women were solely responsible for the home and hearth. Needless to say, she had a tough time learning the ropes especially because my father loved to socialize and have people over for meals! I luckily never witnessed the lack of culinary skills days but I loved what she cooked when she cooked.

To me (like most children out there) my mother was and is the best cook ever. Among my many favorites were her eggplant recipes. Yes! There were more than a few and mind you this was when eggplants were not the rage. Very unlike today, where they are the go-to vegan superfood. So, it is but natural that now when I cook for my family I try and recreate her eggplant recipes. This one, in particular, is absolutely refreshing. Just perfect for a light summer meal with a side of warm rice and maybe some ghee.

Scroll down for the detailed recipe. If you like eggplant, do try my roasted eggplant mash. I promise you, it goes with everything!





Eggplant with Fenugreek Leaves


  • Medium sized eggplants (the long and thin variety or even the baby eggplants are great)-3
  • Medium sized potato (optional)-1 (cubed)
  • Medium sized onion (sliced fine)-2
  • Small raddish (sliced into thin discs)-1 (optional)
  • Medium sized tomato (chopped)-1
  • Fresh or dried fenugreek leaves- 1 cup (if fresh) or ½ cup (if dried)
  • Garlic (chopped fine)-4 (using finely chopped garlic enhances the flavour)
  • Panchforan (five spice mix)-1 teaspoon( see here how to prepare your own five spice mix if you do not have one handy-
  • Turmeric powder-1/2 teaspoon
  • Salt-1.5 teaspoon or to taste
  • Mustard oil- 1.5 tablespoons


  1. Cut the eggplants into 3 inch long and 1 inch wide pieces. This is totally subjective, I cut them long as I like them chunky, you could also cut smaller but make sure not to make it too fine to avoid turning it into mush while cooking. Soak the cut eggplants into a bowl of tap water for 15-20 minutes to take away the sharp bitterness. Drain well after 20 minutes and dry on a kitchen towel. It is extremely important that the eggplant pieces are dry before cooking as they will release water during the cooking process and if they are not dried well to begin with the chances of the preparation turning to mush is higher
  2. Wash, drain, pat dry the fresh fenugreek leaves. Chop and keep aside
  3. Heat the mustard oil in a pan and when the oil is hot, add panchforan. When the seeds start to splutter add onion, garlic, potato and radish (if using). Cook on medium high heat till the onion is brown and the potatoes are halfway cooked
  4. Add eggplant and mix well. Turn the heat to medium and cook uncovered till it releases water and all the released water dries up completely.
  5. Once all the water has dried the eggplant is mostly cooked. Now add tomato and fenugreek leaves. If you are using fresh leaves, wait until the leaves release water and the water dries up before adding salt and turmeric powder. It takes around 10-12 minutes for the fresh fenugreek leaves to cook through so they do not taste bitter. Dried leaves cook much faster and 5-7 minutes would be enough before you turn off the heat
  6. Give the dish a last final mix, turn off the heat, garnish with chopped coriander and serve hot with plain steamed rice and split mung daal and a side of onion and green chilies with a dash of lime


Calories (per serving)- 85
Nutrition- Fiber/Vitamin C/B6/K/Phytonutrients/Calcium/Iron/Potassium/Phosphorous/
It does wonders for your- Gut/Immunity/Heart/Blood Cholesterol/Inflammations/Diabetes
This is “My 8 pm Meal”


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