Saturday, August 31, 2013

Stir-Fried Spinach with Potatoes & Eggplant

1 (1 lb.) pkg. frozen spinach
1 russet potato, cubed
1/4 pumpkin or 1 sweet potato, peeled and cubed
1 Oriental eggplant, cubed & tossed with salt
2 Tbsp. vegetable oil
2 bay leaves
2 whole dried red chillies
1/2 tsp. panch phoron (cumin,fenugreek,nigella,black mustard & fennel seeds)
2 tsp. ginger paste
1 tsp. roasted panch phoron, ground
salt to taste
1/4 tsp. sugar
1 tsp. ghee

  1. In 1 Tbsp. oil, fry eggplant cubes over medium-high heat until golden.
  2. Remove eggplant and set aside.
  3. In same saucepan, add remaining oil and sputter panch phoron seeds, chillies and bay leaves.
  4. Add potatoes, pumpkin/sweet potatoes and ginger paste and stir well.
  5. Cover and cook until vegetables are almost done.
  6. Add spinach, cover and cook until spinach is wilted and most of the liquid has evaporated.
  7. Return reserved eggplant to saucepan and cook for a couple of minutes.
  8. Adjust salt to taste, sprinkle roasted panch phoron and sugar over top and stir.
  9. Garnish with ghee and transfer to serving dish.
  10. Serve with hot, cooked Basmati rice or chapatis.
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