Spinach n Eggplant

By: THE BHU GRAHA on 17:22

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Ingredients:

• 10 small eggplant cut into wedges
• 1cup of spinach roughly chopped
• 1”of grated ginger
• 1 tsp cumin seeds
• 1 spring of curry leaves, finely chopped
• 1 tsp coriander powder
• 1/4 tsp asafoetida powder
• Salt to taste
• 1tsp red chilli powder
• Oil for cooking

 Method:

1.       Heat tsp oil in a pan add in the chopped spinach and a pinch of salt and cook the spinach until softened.

2.       Once cooked, turn off the heat and keep the spinach aside. Heat a tbsp of oil in the same pan as above or in another pan add in the cumin seeds and the curry leaves.

3.       Allow the cumin seeds to crackle. Next add in the eggplant wedges, sprinkle some salt and stir to combine.

4.       Cover the pan with eggplant and cook stirring occasionally until the eggplant is roasted and cooked (it will be soft when you prick through)

5.       Once the eggplant is cooked, stir in the asafoetida powder, coriander powder and red chilli powder. Once combined, stir in the cooked spinach and any more salt if required

6.       Do a quick stir just to combine all the ingredient.

Serve hot

Happy Cooking

FLG.