Aubergine and spinach are both such healthy vegetables and when cooked together, they really change the game where curries are concerned. I have tried to make this virtually oil free so it has very low calories.
Course: Main Course, Side Dish
Author: Mina Joshi
125gmpack of baby spinach
½cupof passata or tinned tomatoes
4-6squirts of frylight spray oil
1tspdhana jirumixture of coriander and cumin powder
Salt to taste
Prepare your vegetables. Wash and chop your spinach into small strips and chop your onions finely and keep aside.
Wash your aubergine, lightly pierce its skin and put it whole under the grill and allow it to cook and shrivel on all sides similar to when you make your baigan bhartha or oro.
Allow to cool until you are able to handle it. Cut the aubergine in the middle and scoop out the white inside of the aubergine and keep aside. I like it when my aubergine doesn't have too many seeds inside.
Take a non stick pan or wok and heat your cumin seeds. Once they go brown and you can smell the cumin warming, spray them with the oil - 5-6 quirts should be fine. Now add the chopped onions and stir well. They will start to stick so you add half a cup of passata and allow it to soften the onions. Now add the chopped spinach to the mixture and add the spices listed under the ingredient list .
Allow the spinach to soften and really look like a mash and then add the aubergine mash and stir.
Allow the curry to cook for 5 minutes and it's ready to serve with traditional millet chappatis like bajra na rotla.
As mentioned above, you can add a teaspoon or two of butter to the curry and spread some on the chappatis before serving if you like. We are just trying to be healthy this year so not using butter if possible.