Paalak Baingan Sabzi (Spinach Eggplant Stir Fry)

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Today’s recipe is my favourite and can be a substitute for Choraiya/Amaranth bhaji. 

Ingredients

3 Pre-packaged salad variety Packets Of Baby Spinach

1 Large Bell/Italian Eggplant (cut finger lengthwise) 

1 Tspn Cumin Seeds

1 Large Onion (sliced lengthwise)

3 Cloves Garlic (crushed) 

Salt To Taste

Oil For Cooking 

Method

• Prepare all ingredients and in a large pot add oil to heat. We are using a large pot to give room to the spinach to fit and as it wilts the quantity will reduce in size. 

• Once the oil is heated through add the cumin seeds and allow it to sizzle and brown a little. 

• Now add onions and saute till translucent then add garlic and brown. 

• Next add the eggplants and allow it to cook and soften (spoon break test required).

• When the eggplant is ready add the spinach bit by bit. Increase the heat and stir so the spinach wilts quicker to allow to add more. 

• Once it’s all wilted reduce the heat and allow it to cook without the lid so most of the water dries up. Remember spinach releases a lot of water once washed. 

• Finally add the salt and you may like to cook longer for liquid absorption or for shorter time depending on your preference.

This dish is best served with rotis/chapatis.