Brinjal spinach curry is a delightful and nutritious dish that combines the earthy flavors of brinjal (eggplant) with the freshness of spinach. This curry is a perfect blend of spices, creating a harmonious and flavorful dish that is not only satisfying but also nourishing. Spinach is rich in vitamins and minerals, while brinjal adds a creamy texture and unique taste to the dish. Enjoy this curry with some warm rice or naan for a wholesome meal that will surely impress your taste buds.
Brinjal Spinach Curry
4
servings10
minutes20
minutesIndulge in a flavorful and nutritious Brinjal Spinach Curry that combines earthy eggplant with fresh spinach, rich in vitamins and minerals.
Ingredients
Brinjal – 2
Spinach – 1/2 bunch
Black Pepper – 1/2 teaspoon
Fenugreek (Vendhayam) – 1/4 teaspoon
Oil – 2 teaspoons
Mustard – 1/2 teaspoon
Cumin (Jeeragam) – 1/2 teaspoon
Red Chillies – 2
Asafoetida Powder – 2 pinches
Salt – 1/2 teaspoon or as per taste
Directions
- Slice the brinjals into medium-sized, lengthwise pieces.
- Rinse and chop the spinach.
- In a dry kadai, roast the pepper until it’s hot to the touch. In the same kadai, roast the fenugreek until it turns light brown. Coarsely grind both the roasted pepper and fenugreek.
- Heat oil in a kadai and add mustard seeds. Once they begin to pop, add cumin, red chilies, and asafoetida powder.
- Add the brinjal pieces and stir-fry for a few minutes. Moisten with a handful of water and continue cooking for a few more minutes.
- Incorporate the spinach and stir-fry until it is fully cooked.
- To finish, season with salt, the pepper and fenugreek powder mixture, stir well, and remove from heat.