Baingan Palak Recipe - Brinjals and spinach tempered with fenugreek seeds and dried red chillies and cooked.

This recipe is contributed by Member Richa Sinha.

Main Ingredients : Brinjal, Spinach

Cuisine : Indian

Course : Main Course_Veg

Baingan Palak

Hindi: baingan
Also called by names like aubergine and eggplant, this purple hued fleshy vegetable is a versatile thing and fun to cook with. Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal-chawal, brinjal is versatile. To choose one without seeds, pick the lighter one with a smooth shiny skin.

Baingan Palak Recipe - Brinjals and spinach tempered with fenugreek seeds and dried red chillies and cooked.

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Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Brinjal cut into small pieces1/2 kilogram

  • Spinach 1 kilogram

  • Mustard oil 2 tablespoon

  • Fenugreek seeds (methi dana) 1/4 teaspoon

  • Dry red chilies,broken 2

  • Salt to taste

Method

Step 1

Heat oil in a non-stick kadai. Add methi dana and red chillies. Saute till fragrant.

Step 2

Add brinjals and saute for two minutes. Add spinach and salt. Mix well, reduce heat, cover and cook till vegetables are done or the moisture evaporates.

Step 3

Mash the vegetables and serve hot with rotis or steamed rice.

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