Aubergine And Spinach Bhaji/Sabji
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 delicious! I now make it regularly and have made a few changes to it. You can add a couple of diced potatoes to it too.
Serve it with Chapatties or Plain Paratha. It is so easy to make, definitely worth a try. I will be cooking it again. Serves 4
Recipe edited and pictures replaced July 2018
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 or Panch Pooran
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
Chilli powder to taste
2 medium tomatoes, roughly chopped
Instructions
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.
Add spinach, tomatoes, spices and salt. Stir everything in, cover and simmer together for 10-12 minutes, until everything is fully cooked. Now raise the heat and stir-fry until most of the surplus water is evaporated.
Serve hot with Bhakri or Paratha or Chapatti or Tandoori Roti.
