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| Prep Time | 20 minutes |
| Servings |
people
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Ingredients
- Oil - 1/4 tbsp
- Mustard seeds - 1 tsp
- Garlic pods(minced) - 6 nos
- Spinach(rinsed, dried and finely chopped) - 2 bunches
- Eggplant(medium sized chopped into small cubes, Vazhuthanaga) - 1 nos
- Ginger garlic paste - 1 tsp
- Green chillies(finely chopped) - 1 -
- Chilly powder - 1 -
- Turmeric powder - 1 tsp
- Coriander powder - 1/2 tsp
- Cumin powder - 1/2 tsp
- Tomato(finely chopped, medium) - 2 nos
- Salt(As reqd) -
Ingredients
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Instructions
- Heat oil in a pan or a kadai.
- Splutter mustard seeds.
- Add the minced garlic, ginger-garlic paste and cumin powder and saute.
- 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.
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3 comments
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.