It is the most common recipe in Uttarpradesh and Bihar during the Winter Seasons. It is ritually made on a day before any marriage ceremony and also during many religious celebrations. It makes a perfect side dish for chappathis and rotis.
Ingredients
Palak 200 gram
Baigan (Brinjal)150 grams
Garlic 4 cloves
Green chillies 2 pieces( finely chopped)
Asafoetida ½ tablespoon
Fenugreek seeds 1/4 tablespoon.
Coriander Leaves 2 tablespoon (finely chopped)
Oil 2 tablespoon
Salt 1 tablespoon
Directions
Wash the palak 3-4 times in fresh water and chop it finely.
In a Pan, pour the oil and once it is heated put Garlic, Green Chillies and Asafoetida. Fry for 1 minute as the flavor starts coming out.
Add baigan and fry for another 2 minutes.
Afterwards add the palak and coriander leaves and cover it with a lid and cook on low flame for 15 minutes . There is no need to add water since Palak is a watercontained food so it releases water when cooked. Stir in between.
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. Serve hot.
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