Palak Baingan Bharta

Name: Palak Baingan Bharta
Cuisine: Indian
Ingredients: 1 large Eggplant (The ones meant for Bhartas); 1-2 bunches spinach, chopped along with the stems; 2 tbsp. oil; 1 tsp. mustard seeds; 1/2 tsp. cumin seeds; 1/4 tsp. asafoetida; 1 sprig curry leaves; 1 large onion, chopped; 1 tsp. ginger, chopped finely; 1 tsp. garlic, chopped finely; 1-2 green chilies, chopped; to taste salt; 1/2 tsp. turmeric powder; 1 tsp. red chilli powder; 1 tbsp. coriander-cumin powder (dry roasted & ground); 1 tsp. sambar powder; sliced onion, coriander leaves, sliced ginger & fresh chilies to garnish (opt)

Bethica Das @kitchen_flavours

Sharjah (UAE)

#leafygreens - I prepared the same old Baingan Bharta with a twist, in a South Indian Style and along with some chopped spinach. I added some sambar powder, besides other powdered spices too. The end result was simply yummy with a different flavour.

Bethica Das @kitchen_flavours

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Ingredients

1large Eggplant (The ones meant for Bhartas)
1-2 bunchesspinach, chopped along with the stems
2 tbsp.oil
1 tsp.mustard seeds
1/2 tsp.cumin seeds
1/4 tsp.asafoetida
1 sprigcurry leaves
1large onion, chopped
1 tsp.ginger, chopped finely
1 tsp.garlic, chopped finely
1-2green chilies, chopped
to tastesalt
1/2 tsp.turmeric powder
1 tsp.red chilli powder
1 tbsp.coriander-cumin powder (dry roasted & ground)
1 tsp.sambar powder
sliced onion, coriander leaves, sliced ginger & fresh chilies to garnish (opt)

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Steps

1

Slit the eggplant into half but let it remain intact. Apply few drops of oil all over it as this helps to peel the skin off easily. Roast on an open flame till the skin is charred. Cool and peel the skin off. Mash well and keep aside.
2

Heat oil in a pan and temper with the mustard seeds. After it stops spluttering, add the asafoetida and cumin seeds. Saute for a few seconds. Add onion, ginger, garlic, green chilies & curry leaves. Saute till light brown.
3

Add the spinach and all the powdered spices. Cook on a medium flame till the moisture has evaporated.
4

Add the mashed eggplant. Mix well and saute for two minutes.
5

Serve, garnished with sliced onion, ginger julienne, fresh chilies & coriander leaves.