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| Prep Time | 20 minutes |
| Servings |
people
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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 -
Ingredients
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Instructions
- Heat oil in a pan and add rye / mustard seeds. When it crackles add asafoetida and slit green chilies.
- 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.
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