This is a Bengali style spinach curry combined with eggplants. But you can go ahead and use potatoes, red pumpkin or radish instead. It is generally had with plain steamed rice. Vadi / dried lentil dumplings are also added depending on the availability to give this dish a crunchy effect. The tempering of dry red chilies and panch phoron gives an authentic touch to this delicacy.
- 2-3 bunches of spinach, washed and chopped
- 2-3 long eggplants, cubed
- 2 onion, chopped
- 2-3 garlic cloves, chopped
- 1 tbsp. ginger, chopped
- 2 tbsp. mustard oil
- 2 dry red chilies, broken
- 1 tsp. panch phoron (equal quantities of fennel, cumin, mustard, fenugreek & nigella (kalonji) seeds
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. coriander-cumin powder
Heat oil in a pan and temper with the red chilies and the panch phoron. After it stops spluttering, add the onion, garlic and ginger and saute till till the onions turn translucent.
Add the eggplants and fry till light brown. Then add the chopped spinach, salt, turmeric powder and coriander-cumin powder.
Cook, covered on a medium flame till the moisture dries up. Serve hot with plain steamed rice.