How to make Spinach and Aubergine fry -
Spinach and brinjal cooked with simple masalas
This recipe is contributed by Member Florence Ponkumati.
Main Ingredients : Baby spinach leaves (बेबी पालक के पत्ते), Brinjal (बैंगन)
Cuisine : Indian
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Sichuan Eggplant With Black Bean Sauce Pressure Cooker Aloo Sabzi Vazhai Poo Puttu Kari Corn Kofta with Spinach Curry - SK Khazana
Spinach and Aubergine fry Recipe Card
Hindi: palak
Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.
Prep Time : 11-15 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Spinach and Aubergine fry Recipe
Baby spinach leaves 3 medium
Brinjal chopped 1 medium
Oil 4 tablespoons
Onion finely chopped 1 medium
Turmeric powder a pinch
Red chilli powder 1 tablespoon
Garlic crushed 4 cloves
Green chilli slit 10
Method
Step 1
Heat oil in a non-stick pan, add onions and saute till translucent. Add green chillies, turmeric powder and garlic and saute for two minutes.
Step 2
Add brinjal and saute for five to six minutes. Add spinach leaves and cover and cook for five to six minutes.
Step 3
Add red chilli powder and stir and cook for ten to fifteen minutes till the brinjal gets cooked. Serve hot
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