Name: Spinach & Brinjal Curry
Prep time: 20 min
Total time: 20 min
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; 4 nos Green chillies slit : 3; Coriander, garlic, ginger paste : 1 tsp; Tumeric powder : ½ tsp; Red chili powder : ½ tsp; Oil : 2 tsp; Salt : as reqd

Spinach & Brinjal Curry

By MalaShenoy

• June 6, 2014

Spinach & Brinjal Curry

Tasty vegetarian side dish

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Prep Time 20

Total Time 20

Cuisine North Indian

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
4 nos Green chillies slit : 3
Coriander, garlic, ginger paste : 1 tsp
Tumeric powder : ½ tsp
Red chili powder : ½ tsp
Oil : 2 tsp
Salt : as reqd

Instructions

Cube the brinjal. Finely chop spinach, onions and tomatoes.
Heat oil in a pan and add rye / mustard seeds. When it crackles add asafoetida and slit green chilies.
Add onions and chopped ginger and saute for 2 - 3 minutes till the onion starts to turn a golden brown.
Add coriander , garlic, ginger paste and saute.
Add spinach, brinjal, red chilli powder, turmeric powder and salt.
Cover the pan and cook on a low flame for 15 - 20 minutes till the vegetables are cooked.
Serve with roti / chappathi / paratha.