Brinjals and spinach tempered with fenugreek seeds and dried red chillies and cooked.
This recipe is contributed by Member Richa Sinha.
Preparation Time : 11-15 minutes
Cooking time : 26-30 minutes
Servings : 4
Heat oil in a non-stick kadai. Add methi dana and red chillies. Saute till fragrant.
Add brinjals and saute for two minutes. Add spinach and salt. Mix well, reduce heat, cover and cook till vegetables are done or the moisture evaporates.
Mash the vegetables and serve hot with rotis or steamed rice.