Eggplant-Spinach Curry
Ingredients
- 1/4 tbsp Oil
- 1 tsp Mustard seeds
- 6 nos Garlic pods minced
- 2 bunches Spinach rinsed, dried and finely chopped
- 1 nos Eggplant medium sized chopped into small cubes, Vazhuthanaga
- 1 tsp Ginger garlic paste
- 1 - Green chillies finely chopped
- 1 - Chilly powder
- 1 tsp Turmeric powder
- 1/2 tsp Coriander powder
- 1/2 tsp Cumin powder
- 2 nos Tomato finely chopped, medium
- Salt As reqd
Instructions
- Heat oil in a pan or a kadai.
- Splutter mustard seeds.
- Add spinach leaves, few at a time and keep stirring.
- Once the leaves wilt, add eggplant cubes, turmeric powder, few green chillies, chilly powder, coriander powder and saute.
- Cover and cook for about 15 mins or till the flavours blend, on a medium flame.
- Add tomatoes and salt.
- Cook uncovered for another 5 - 10 mins.
- :- Serve with chappathis or rice.
Tried this recipe?Let us know how it was!
Response (3)
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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.
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.