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–+ servings

Eggplant-Spinach Curry

Instant spicy curry with Brinjal(Vazhuthananga) and Spinach
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Prep Time 20 minutes
Total Time 20 minutes
Cuisine Andhra
Servings 2 people

Ingredients
  

  • 1/4 tbsp Oil
  • 1 tsp Mustard seeds
  • 6 nos Garlic pods minced
  • 2 bunches Spinach rinsed, dried and finely chopped
  • 1 nos Eggplant medium sized chopped into small cubes, Vazhuthanaga
  • 1 tsp Ginger garlic paste
  • 1 - Green chillies finely chopped
  • 1 - Chilly powder
  • 1 tsp Turmeric powder
  • 1/2 tsp Coriander powder
  • 1/2 tsp Cumin powder
  • 2 nos Tomato finely chopped, medium
  • Salt As reqd

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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