Eggplant and Spinach Curry

Ingredients

Eggplant – 1 ½ pounds (or) 700 gm

(Cut into ½ inch cubes)

Spinach – 2 pounds (or) 900 gm

Chopped green chilli – 2

Chopped tomato – 1 (big)
Lemon juice - 2 tsp

Chopped onions – ½ cup

Red chilli powder – 1 tsp

Coriander powder – 1 tsp

Salt to taste

For Tempering

Mustard seeds – ½ tsp

Cumin seeds – ½ tsp

Ginger garlic paste - 1 tsp

Curry leaves – 1 string

Turmeric powder – ¼ tsp

Oil – 4 tsp

Coriander leaves for garnishing

Method

                 Heat the oil in a pan and temper it. Add onions, green chilli and cook for 3 minutes. Add eggplant and salt, cook over medium heat until thickened. Add spinach and cook until wilted. Add the tomatoes and cook over medium heat until thickened for 10 – 15 minutes. Add coriander powder and mix well. Garnish with coriander leaves. Serve with roti / rice. 

Note: Instead of tomato use lemon juice. Use lemon juice at last.