Eggplant Spinach Curry Recipe

Eggplant Spinach Curry is a quick, simple, traditional Indian dish made with brinjal and spinach and seasoned with a variety of Indian spices that goes great with roti. A flavourful tiffin meal also serves as a source of iron and other essential nutrients.

Nutrition Information per serve

  • 65.8 kcal
  • 4.3 gm
  • 0.6 gm
  • 4.1 gm
    Total Fat
  • 3.6 gm
    Total Fiber
1/2 Diced Cup(45.0 gm) Brinjal
1/4 Chopped Cup(14.0 gm) Palak
1.0 Chopped Tbsp(8.0 gm) Onion
2.0 Chopped Tbsp(19.0 gm) Tomato
1/2 Powder Tsp(1.0 gm) Red Chilly
1/4 Tsp(0.37 gm) Garam Masala
1/8 Tsp(0.29 gm) Haldi
1/4 Tsp(0.59 gm) Jeera
1/4 Tsp(0.93 gm) Rai
1/4 Tsp(1.0 gm) Salt
1.0 Tsp(3.0 ml) Oil
20.0 Ml(20.0 ml) Water
  • Heat 1 tsp oil in kadai, add 1/4 tsp jeera, 1/4 tsp rai and mix well.

  • Add 1 tbsp chopped onion and saute till golden brown.

  • Add 1/2 tsp red chilly powder, 1/4 tsp garam masala, 1/8 tsp haldi, 1.5 tbsp chopped tomato and water as required.

  • Mix it well and let it cook for some time.

  • Add 1/2 cup diced brinjal and stir it well.

  • Add 1/4 tsp salt, 1/4 cup palak and give it a nice stir.

  • Add little water and mix it well.

  • Cover & cook it till properly done.

  • Serve hot with sprinkled til on it.