Eggplant-Spinach Curry

Instant spicy curry with Brinjal(Vazhuthananga) and Spinach

Eggplant-Spinach Curry | Pachakam

Eggplant-Spinach Curry

Instant spicy curry with Brinjal(Vazhuthananga) and Spinach

Category : Vegetarian, Curries

By shyla potay

Published On: 22 Jan 2006

Rating: 4
6 Votes, 3 Reviews
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20 Minutes
Served : 2
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Step 1

Heat oil in a pan or a kadai.

Step 2

Splutter mustard seeds.

Step 3

Add the minced garlic, ginger-garlic paste and cumin powder and saute.

Step 4

Add spinach leaves, few at a time and keep stirring.

Step 5

Once the leaves wilt, add eggplant cubes, turmeric powder, few green chillies, chilly powder, coriander powder and saute.

Step 6

Cover and cook for about 15 mins or till the flavours blend, on a medium flame.

Step 7

Add tomatoes and salt.

Step 8

Cook uncovered for another 5 - 10 mins.

Step 9

:- Serve with chappathis or rice.


Hmm, I don`t know where the commenter who did not like this went wrong. I found it came out very, very well. The only thing is that I cooked the eggplant and tomato before adding spinach to preserve more nutrition in the spinach leaves. Also I prefer using the purple kind of eggplant for this recipe.


This is the worst dish `ve ever made..... i mean please mention the exact qty... I am sorry for the bad comment but this dish for really BAD...


a very quick dish. goes well with roti and rice. easy to pack. the kids just luv it.

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