### TranslatedIngredients: 10 Brinjal - small, 300 grams Spinach - cut, 1 inch ginger - grated, 3 cloves garlic - finely chopped, 1 teaspoon cumin seeds, 1 sprig curry leaves - finely chopped, 1 teaspoon coriander powder, 1/2 Teaspoon red chilli powder, 1/4 teaspoon asafoetida, salt - as per taste ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: Indian ### Course: Dinner ### Diet: Vegetarian ### TranslatedInstructions: To make spinach eggplant vegetable, first heat oil in a pan. Add the spinach, some salt and cook till the spinach becomes soft. After cooking, turn off the gas and keep it aside. Now put some more oil in the same pan. Add cumin and curry leaves to it. Allow to cook for 15 seconds. After that add ginger, garlic, brinjal, salt. Mix, cover the pan and cook until the eggplants become soft. Bitch kept moving between bitches. After the eggplant becomes soft, add asafetida, coriander powder, red chili powder and let it cook for 2 minutes. Now add cooked spinach and mix. Allow to cook and serve for 30 seconds. Serve the Palak brinjal with Gujarati kadhi and fenugreek thepla for dinner.