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  • Writer's pictureRima Patel

Palak Baigan Bharta

Traditional food somehow always gives me the most comfort when it comes to really enjoying food. I think almost every one can agree that savoring homemade comfort food gives them the most satisfaction as compared to any other meal they have had. I was a picky eater since childhood and almost hated all the vegetables and the curries made out of them. Relate much....?????

As time passed and I began cooking on my own I started to develop liking for vegetable curries and so I thought of a way to combine various different ones into one which brings a change to everyday meals made at home. Today I made variations to one of my most favorite Baigan Bharta (Roasted Eggplant Curry). I know so many people who do not like baigan (eggplants) on their own, believe me after making this you won't be able to say that. This recipe will hide that eggplant flavor so well that if you are not a fan you'll become one and if you already like than this will be a fresh new change. So here is quick way to change up your everyday baigan curries you make and serve something that your plates are going to go crystal clean after savoring this. Try it today and let me know the results.......

NOTE- If you are making this for kids or if you are not someone who do not like spicy food you can mellow down on the dry spices and green chilies to your liking. In my opinion this was apt for our taste and even my son as the eggplant, spinach & ghee tempering pretty much made it non spicy for us.


TBSP= Table spoon TSP=Teaspoon

1 Large Eggplant (roasted, cooked & mashed)

1 Cup Spinach Puree

3/4 cup Green Garlic Chopped (add about 1.5 TBSP if using regular garlic)

1 medium tomato chopped fine

1 medium onion chopped fine

1 TBSP crushed green chilies (adjust to your spice level)

1 TBSP Cumin Seeds

1/4 TSP Asafoetida (hing)

1/2 Cup Green peas (boiled)

1 Cup Chopped (Coriander and some mint leaves)

4-5 TBSP oil

3-4 TBSP Ghee

1 TSP Red Chili powder

1 TBSP Coriander Powder

1.5 TBSP Kitchen King Masala (add sabzi masala if you don't have this)

1 TBSP salt or to your taste

1 TSP Garam Masala (optional)

1 TBSP Lemon Juice

some ginger julienne for tempering

* Take the eggplant roast it whole on a gas flame or slice it half oil it and roast it in oven till its browned and cooked completely from inside. let it cool. Scoop out the flesh and mash it with a fork.

*In a pan heat the oil. Add cumin seeds let it crackle. Add hing and onion saute till onions are translucent. Add in the green chili and garlic. Saute for a minute or 2 on medium high till garlic is sauteed nicely or browned if using regular.

*Add in the chopped tomato, peas & coriander mint leaves. Mix well. Cook for another 2-3 minutes.

*Add in the roasted eggplant(baigan) mashed and the dry spices. Mix well. Cook till all the spices are nicely mixed in the eggplant for like another 2-3 minutes

* Add in the spinach puree and mix well. Cook till you see the oil is oozing out from the sides, which wont take more than 2-3 mins. Add the lemon juice and garam masala mix well. Taste test and adjust the spices to your liking at this point. Turn off the heat and take it out in the serving bowl.

* Take 2-3 TBSP ghee heat it up and add the ginger julienne and let it cook till ginger slices begin to shrink. Temper on top of the curry before serving.

Serve with some hot rotis, salad, papad, gud (jaggery), pickle and buttermilk or even parathas. Enjoy !! SLIDE BELOW FOR PICS !!

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