Palak aur Baigan ki Sabzi(Spinach and brinjal curry)

Preparation Time: 10 mintues
Cooking Time: 25 mintues

Ingredients: 

• Palak (Spinach)200 grams(7 ounce)
• Baigan (Brinjal)150 grams (5.5 ounce)
• Potato3 pieces (optional, quatered)
• Green Peas4 tablespoon (optional)
• Garlic4 cloves (optional. finely chopped)
• Green chillies2 pieces( finely chopped)
• Asafoetida½ tablespoon
• Kallonji and Methi Seeds Nigella and Fenugreek seeds)1/4 tablespoon.
• Coriander Leaves2 tablespoon (finely chopped)
• Soya Saag (Fresh Dill)2 tablespoon (finely Chopped)
• Mustard Oil2 tablespoon
• Salt 1 tablespoon

Directions: 

• Wash the palak for 3-4 times in fresh water and chop it finely.
• In a Pan or Karahi pour the mustard oil and once it is heated put Galic, Green Chillies, Kallonji, Methi and Asafoetida. Fry for 1 mintue as the flavor start coming out.
• Add the potatoes. 
• Fry potatoes till they turn light brown.
• Then add baigan and fry for another 2 mintues.
• Afterwards add the palak, coriander leaves, soya saag and cover it with a lid and cook on low flame for 15 mintues . 
• There is no need to add water since Palak is a watercontained food so it releases water when cooked. stir in between.
• Once the potatoes are done, add peas. Cook for another 5 mintues. Check if the water released by the palak has evaporated or not. 
• If not then increase the flame and stir the sabzi till it releases oil from sides. Palak aur baigan ki sabzi is ready. Serve it with Roti, Rice or ‘ puri’.