Brinjal Spinach Curry

Brinjal spinach curry is a delightful and nutritious dish. It combines the earthy flavors of brinjal (eggplant) with the freshness of spinach. This curry is a perfect blend of spices. It creates a harmonious and flavorful dish. It 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.

How to make

Brinjal Spinach Curry is a flavorful dish that combines sautéed brinjals and spinach with a blend of spices. Start by slicing brinjals and chopping spinach. Roast pepper and fenugreek in a dry pan until fragrant, then coarsely grind them. In a separate pan, heat oil and add mustard seeds, cumin, red chilies, and asafoetida until aromatic. Stir-fry the brinjal pieces, adding a splash of water to soften them. Once the brinjals are nearly cooked, mix in the spinach and sauté until wilted. Finally, season the curry with salt and the roasted spice mixture, stirring well before serving. This dish is nutritious and offers a delightful combination of flavors.

Brinjal Spinach Curry Recipe

Brinjal Spinach Curry

Recipe by S Kamala

Course: SidesCuisine: Indian, TamilDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Indulge in a flavorful and nutritious Brinjal Spinach Curry. This combines earthy eggplant with fresh spinach which is 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 start 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.