PALAK BAINGAN KI SUBJI/SPINACH AND EGGPLANT SUBJI

Prep Time : 25 mins
Cooking Time : 15 mins
Serve : 4

INGREDIENTS
Small size eggplant/baingan  -  1 cup
Finely chopped spinach/palak  -  2 cup
Grated ginger  -  1 inch stick
Finely chopped garlic  -  3 cloves
Cumin seeds/jeera  -  1/4 tsp
Curry leaves  -  8 - 10
Coriander powder  -  1 tsp
Red chilly powder  -  1/2 tsp
Asafoetida - a pinch
Salt  -  to taste
Oil  -  2 tbsp

METHOD
Heat oil i n a pan.
Add spinach and a pinch salt.
Cook in a low flame for 2 - 3 mins. and remove from the pan.
Again heat oil in the same pan.
Add cumin seeds and curry leaves to crackle.
Add ginger,garlic,eggplant and a pinch of salt and mix well.
Cover it and cook in a low flame for five mins.
Add coriander powder,red chilly powder ans asafoetida and mix well.
Add cooked spinach and mix well.
Adjust the salt.
Serve hot with rice or chapati