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Spinach-aubergine dish

Spinach aubergine

SAAG BAINGAN 

Ingredients

Spinach (Palak)–1 Kg (washed and chopped)
Aubergines (Baingan)-1 (roughly 200 grams) (washed and cut into 1″ cubes)
Onion Medium–1
Tomatoes–2 (washed and chopped)
Pachphoran (mixture of jeera (cumin), saunf (fennel seeds), methi seeds (fenugreek seeds), rai (black mustard seeds), kalonji (onion seeds))–1 teaspoon
Cooking oil (preferably Mustard)–1 tablespoon full
Salt-1/2 teaspoon (or to taste)
 

Method:

Heat oil in a pressure cooker and add the Pachphoran. As the Pachphoran begins to splutter, add the chopped onions and sauté on low flame for a minute. Add the washed and chopped up spinach, aubergine and the tomatoes. Stir the same so it is evenly mixed.
Close the lid of the cooker with the weight and let it come to full pressure.  Release the pressure and open the lid.
Spinach leaves a lot of water and this need to be dried up. This can be done by putting the open pressure cooker on fire and letting the water dry up. At this juncture add the salt. Your Saag Baingan sabzi (spinach aubergine veggie) is ready.
 © Copyright Prasenjeet Kumar 

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