Eggplant-Spinach Curry

by shylapotay
Instant spicy curry with Brinjal(Vazhuthananga) and Spinach
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Eggplant-Spinach Curry – pachakam.com
Votes: 3
Rating: 4
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Rate this recipe!
Cuisine Andhra
Prep Time 20 minutes
Servings
people
Ingredients
Cuisine Andhra
Prep Time 20 minutes
Servings
people
Ingredients
Votes: 3
Rating: 4
You:
Rate this recipe!
Instructions
  1. Heat oil in a pan or a kadai.
  2. Splutter mustard seeds.
  3. Add the minced garlic, ginger-garlic paste and cumin powder and saute.
  4. Add spinach leaves, few at a time and keep stirring.
  5. Once the leaves wilt, add eggplant cubes, turmeric powder, few green chillies, chilly powder, coriander powder and saute.
  6. Cover and cook for about 15 mins or till the flavours blend, on a medium flame.
  7. Add tomatoes and salt.
  8. Cook uncovered for another 5 - 10 mins.
  9. :- Serve with chappathis or rice.
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3 comments

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Priti December 5, 2006 - 12:00 am

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…

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madhu January 22, 2006 - 12:00 am

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

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tfh July 1, 2008 - 12:00 am

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.

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