Spinach - 1 bunch
Eggplant / Brinjal - 4 medium egg plant or 1 big one
Jeera - 1 tsp
Sesame seeds - 1 tsp
Hing - 1/2 tsp
Onion finely chopped - 1 cup
Green Chillies - 3 slit
Curry leaf - 1 sprig
Ginger Garlic Paste - 1 tsp each
Tomato - 1 large very finely chopped
Turmeric pd - 1/2 tsp
Chilly pd - 2 tsp
Coriander Pd - 1 tsp
Cumin Pd - 1 tsp
Garam Masala - 1 tsp
Amchur Pd - 1 tsp
Salt - as needed
Coriander Leaves - 1/4 cup finely chopped
Lemon juice - 1 tsp
Oil - 1 tsp
1.Roast Egg plant in oven - For this place egg plant in cast iron or oven safe tray and spray it with oil and put in broiler high for 30 min ,turning sides in between.
The skin should become charred on all sides ,this will help to peel the skin.
2.Then let it cool and then peel of the eggplant and mash the flesh in a bowl.
3.In a wide kadai,add oil once it's hot add jeera,Hing,Sesame seeds and then add onion.
4.Then once onion is lightly browned add ginger garlic paste and saute it for few min.
5.Then add green chillies and saute it a min.
6.Then add tomatoes and saute it a min.
7.Then add Spinach ,coriander pd,Chilly pd, turmeric pd,salt,cumin pd,Garam Masala ,amchur pd and saute these will all spices and tomatoes are mashed together and well cooked.
8.Then add mashed egg plant and mix well and cook till all the mixture is fully Integra.
9.Finally add a squeeze of lime juice and mix well.
10.Then Finely add chopped coriander leaves and mix well and add hot with Naan or roti.
11.Add a tsp of sugar if you prefer a slight hint of sweetness in the recipe.