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
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65.8 kcal
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4.3 gm
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0.6 gm
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4.1 gm
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3.6 gm
- Ingredients
- Steps to Prepare
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.