Créé avec l’IA
Brinjal and Spinach Curry
35 min 125 kcal par portion Moyen
Ingrédients
4 Portions
- brinjal (eggplant)400 g
- spinach200 g
- onions2 medium
- tomatoes2 medium
- garlic2 cloves
- ginger1 inch
- cumin seeds1 tsp
- turmeric powder1 tsp
- red chili powder1 tsp
- garam masala1 tsp
- vegetable oil2 tbsp
- saltto taste
- fresh coriander leavesfor garnish
Instructions
- 1
Wash and cut the brinjal (eggplant) into cubes.
- 2
Wash and chop the spinach.
- 3
Finely chop the onions, tomatoes, garlic, and ginger.
- 4
Heat the vegetable oil in a large pan over medium heat.
- 5
Add the cumin seeds and let them splutter.
- 6
Add the chopped onions and sauté until they turn golden brown.
- 7
Add the garlic and ginger, and sauté for another minute.
- 8
Add the chopped tomatoes and cook until they become soft and mushy.
- 9
Add the turmeric powder, red chili powder, and salt. Mix well.
- 10
Add the brinjal cubes and cook for about 10 minutes, stirring occasionally.
