Eggplant and Spinach Curry

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

Rate This Recipe


  • Eggplant: 1 (big)
  • Spinach: 1 bundle
  • Onion: 2
  • Tomato: 1
  • Garlic: 4 cloves
  • Jeera powder: 1 tsp
  • Chilli powder: 1/2 tsp
  • Turmeric powder: A pinch
  • Garam masala powder: 1 tsp
  • Ghee: 2 tsp
  • Salt to taste

How to Make Eggplant and Spinach Curry

  • Boil both the vegetables - the eggplant and the spinach - and keep aside.
  • Chop the onions.
  • Make a paste of tomatoes and garlic and keep aside.
  • Now, in a frying pan, pour 1 tsp of ghee and add the onions.
  • When it is done, add the tomato and the garlic paste, and the vegetables.
  • Mix it well, add all the masala powders, salt and cook for 10 minutes and add ghee and coriander leaves (cilantro).
  • It goes well with chapattis, plain rice.