Eggplant with Amaranth Leaves


Amaranth Leaves 2 Cups packed
Baby Eggplant 5 – 8
Green Chiles 3 – 4
Ginger 1 – 2 inch piece
Turmeric Powder a pinch
Salt to taste


Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Broken Red Chiles 3
Oil 2 tsps

Method of preparation:

Separate amaranth leaves from stems, wash and roughly chop them (around 2 cups packed).
Wash, remove stems and slice the eggplants into 4 – 6 pieces.
Remove stems, wash and finely chop green chiles.
Peel and thoroughly mince the ginger.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add eggplants, ginger and green chiles.
Cook covered on medium flame until eggplant turns soft. Sprinkle a tbsp of water if necessary while doing so.
Once eggplant is soft, add chopped amaranth leaves, turmeric powder and salt.
Cook covered on low flame until amaranth wilts and turns soft.
Stir fry for a minute or two and remove from heat.
Serve eggplant with amaranth leaves over steamed rice or roti.

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Posted by on May 5 2017 Filed under Vegetarian. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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