Eggplant Spinach Curry
133 15 mins 1 Servings
Eggplant Spinach Curry is a quick, simple, traditional Indian dish made with brinjal and spinach and seasoned with a variety of Indian spices that goes great with roti. A flavourful tiffin meal also serves as a source of other essential nutrients.
Nutritional info
Per Serving: 1 Small Bowl - 135.0 gm
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Brinjal
1/2 Diced Cup (45.16 gm)
Palak
1/4 Chopped Cup (13.525 gm)
Onion
1.0 Chopped Tbsp (8.02 gm)
Tomato
1.5 Chopped Tbsp (18.855 gm)
Red Chilly
1/2 Powder Tsp (1.08 gm)
Garam Masala
1/4 Tsp (0.37 gm)
Haldi
1/8 Tsp (0.29 gm)
Jeera
1/4 Tsp (0.59 gm)
Rai
1/4 Tsp (0.93 gm)
Salt
1/4 Tsp (1.115 gm)
Oil
1.0 Tsp (3.31 ml)
Water
As Required (20.0 ml)
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Steps
- Step 1
Heat 1 tsp oil in kadai, add 1/4 tsp jeera, 1/4 tsp rai and mix well.
- Step 2
Add 1 tbsp chopped onion and saute till golden brown.
- Step 3
Add 1/2 tsp red chilli powder, 1/4 tsp garam masala, 1/8 tsp haldi, 1.5 tbsp chopped tomato and water as required.
- Step 4
Mix it well and let it cook for some time.
- Step 5
Add 1/2 cup diced brinjal and stir it well.
- Step 6
Add 1/4 tsp salt, 1/4 cup palak and give it a nice stir.
- Step 7
Add little water and mix it well.
- Step 8
Cover & cook it till properly done.
- Step 9
Serve hot with sprinkled til on it.
Best paired with
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197 calories
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