Tuesday, June 5, 2012

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.

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