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Recipe Picture

paganum



Aubergine And Spinach Bhaji
Baingan Palak Shak

Mamta Gupta

I was talking to my friend Devi Patel one day and wondering what to cook with a bag of fresh spinach leaves that I had. She suggested this dish. I did not think that it will work, but since I had a large aubergine in my fridge, I gave it a try. The result was this delicious dish! Serve it with chapattiesIt is so easy to make, definitely worth a try. I will be cooking it again. Serves 4

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Ingredients

1 medium eggplant (about 250 gm.), sliced into small cubes
1 pack/bunch of fresh spinach leaves, rinsed, hard stems removed and roughly chopped. Small leaves can be used whole
1/2 tbsp. grated/finely chopped ginger
3-4 tbsp. vegetable oil
1 tsp. cumin seeds
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
Chilli powder to taste
2 medium tomatoes, roughly chopped

Instructions

1.Heal oil in a wok.
2.Add cumin seeds and ginger separately. When the seeds crackle, mix them together and fry for 10-15 seconds.
3.Add chopped aubergine and stir-fry them until soft and lightly browned. Lift out and keep aside.
4.Add spinach, spices and salt. Cover and let them wilt a little.
5.Then stir in tomatoes and let them cook together for a few minutes.
6.Now add per-cooked aubergines and stir them in. Let them simmer together for 1-12 minutes until they are fully cooked. Now raise the heat and stir-fry until most of the surplus water is evaporated.
7.Serve hot with Bhakri or Paratha or Chapatti or Tandoori Roti.

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