Sunday, June 08, 2014

Fresh Fenugreek Greens with Eggplant & Lentil Dumplings

Methi Shaak Begun Bori Diye
Fenugreek greens are frequently available at their peak of freshness in Indian grocery stores in my neck of the woods. I picked up two bunches that had roots in tact which had to be rinsed thoroughly in water to get rid of the grit that were clinging to the roots. The roots were removed, the greens chopped and the whole lot dumped into a sink half-filled with cold water. Once the sediment settled at the bottom of the sink, the greens were collected from the surface and stir-fried immediately. 

Lentil dumplings, known as 'Bori' in Bengali, are small stupa-shaped mashed and sun-dried lentils flavoured with asafetida and seasoned with salt. They are deep fried until golden brown and soaked in hot water to soften. Since some of the flavour leaches into the water in which they are soaked, I save this soaking liquid and add it back into the dish that is being prepared, to maximize on the taste.

2 bunches fresh fenugreek greens, chopped and washed thoroughly
4 Oriental eggplant, cut in cubes
4 Tbsp. vegetable oil
1/2 tsp. Shah jeera or cumin seeds
1/2 cup bori (lentil dumplings)
1/4 cup hot water
1 green chili, diced
salt to taste
1 Tbsp. ginger paste

  1. Toss eggplant with salt and set aside.
  2. Heat oil over medium-high heat and sputter shah jeera and green chilies.
  3. Stir-fry boris until golden brown, remove and soak in 1/4 cup hot water.
  4. Add eggplant and fry until golden brown.
  5. Add spinach and cook until spinach wilts.
  6. Add boris along with soaking liquid and ginger paste.
  7. Adjust salt to taste and stir-fry until water evaporates.
Serve with steamed rice or chapatis.

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