(Fenugreek with Aubergine Vegetable)



Brinjal / Aubergine (medium sized) – 4 nos.
Fenugreek leaves – ½ bunch / 50 gms.
Bengal gram – 2 tblsp.
Asafoetida – pinch
Salt – to taste
Ghee – 2 tblsp.


  1. Soak the Bengal gram lentil in water for 3 – 4 hours before the start of preparation.
  2. Wash and cut the brinjals into long slices.
  3. In a kadai, heat the ghee on a medium flame. When hot, add asafoetida. Allow it to temper.
  4. When the asafoetida starts changing colour, add the brinjal slices. Lightly fry for 2 – 3 minutes. Stir occasionally.
  5. Add the Bengal gram lentil, salt and some water.
  6. When the lentil is half done, add chopped fenugreek leaves. Stir well.
  7. When the lentil is tender and the brinjals are cooked, mash the mixture slightly. This is done to ensure that the vegertables are mixed thoroughly. Adjust seasonings. Serve hot.

To serve

Methi Vanghar is eaten for dinner and is served with Phulko.

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