Spinach & Brinjal Curry

by MalaShenoy
Tasty vegetarian side dish
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Votes: 1
Rating: 4
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Rate this recipe!
Cuisine North Indian
Prep Time 20 minutes
Servings
people
Ingredients
  • Brinjal cubed : 1 small -
  • Spinach finely chopped : 1 bunch -
  • Large onion finely chopped : 1 no -
  • Tomatoes finely chopped : 2 medium -
  • Ginger finely chopped : 1tsp -
  • Asafoetida : ¼ tsp -
  • Rye/mustard seeds : ½ tsp -
  • Green chillies slit : 3 - 4 nos
  • Coriander, garlic, ginger paste : 1 tsp -
  • Tumeric powder : ½ tsp -
  • Red chili powder : ½ tsp -
  • Oil : 2 tsp -
  • Salt : as reqd -
Cuisine North Indian
Prep Time 20 minutes
Servings
people
Ingredients
  • Brinjal cubed : 1 small -
  • Spinach finely chopped : 1 bunch -
  • Large onion finely chopped : 1 no -
  • Tomatoes finely chopped : 2 medium -
  • Ginger finely chopped : 1tsp -
  • Asafoetida : ¼ tsp -
  • Rye/mustard seeds : ½ tsp -
  • Green chillies slit : 3 - 4 nos
  • Coriander, garlic, ginger paste : 1 tsp -
  • Tumeric powder : ½ tsp -
  • Red chili powder : ½ tsp -
  • Oil : 2 tsp -
  • Salt : as reqd -
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Cube the brinjal. Finely chop spinach, onions and tomatoes.
  2. Heat oil in a pan and add rye / mustard seeds. When it crackles add asafoetida and slit green chilies.
  3. Add onions and chopped ginger and saute for 2 - 3 minutes till the onion starts to turn a golden brown.
  4. Add coriander , garlic, ginger paste and saute.
  5. Cover the pan and cook on a low flame for 15 - 20 minutes till the vegetables are cooked.
  6. Serve with roti / chappathi / paratha.
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