Preparation Time: 10 mintues
Cooking Time: 25 mintues
Ingredients:
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’.
