Aubergine And Spinach Bhaji
Baingan Palak Shak
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! You can add a couple of diced potatoes to it too, see last photo. Serve it with chapatties. It is so easy to make, definitely worth a try. I will be cooking it again. Serves 4
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
Heal oil in a wok.
Add cumin seeds and ginger separately. When the seeds crackle, mix them together and fry for 10-15 seconds.
Add chopped aubergine and stir-fry them until soft and lightly browned. Lift out and keep aside.
Add spinach, spices and salt. Cover and let them wilt a little.
Then stir in tomatoes and let them cook together for a few minutes.
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.