पालक-बैऺगन Palak-Baingan Indian Spinach-Eggplant

  • 400 grams (1 pound) of chopped, frozen spinach
  • 600 grams (1˝ pounds) of eggplants
  • ˝ tsp oil for frying (note that olive oil does not go well with Indian spices; best is ghee - clarified butter)
  • A few tomatoes (as much for looks as for taste)
  • Water

    Spices

  • 1 tsp of black cardamom (this is a little harsher - "woody" smell - than regular cardamom; but really not very similar in taste). Take 3-4 large pods [kapslar cosses] and remove the husk [skalet l'écosse]
  • 1-2 tsp of coriander seeds
  • Hot chili
  • ˝ - 1 tsp of turmeric [gurkmeja curcuma]
  • Salt to taste (about 1 tsp)
  • 1 dl (˝ a cup) coconuts
  • Fresh coriander leaves (cilantro)

    Optional ingredients ingredients

  • ˝ tsp of tamarind
  • Garlic to taste

    Put the frozen spinach in a pot and add about 1 dl (˝ cup) of water. Bring to a boil. Slice the eggplants into fairly small pieces. Add to the pot and let it simmer under lid until the eggplant is fairly soft (about an hour).

    Meanwhile, heat the oil in a small pan. Grind the black cardamom and coriander seeds. Fry with the chili for a couple of minutes. Then add to the spinach-eggplant pot. Also add the turmeric (and tamarind if you use it). Slice and add the tomatoes about ten minutes before serving. Add the coconut just before serving. Add more water if needed (probably). The result should be fairly firm.

    Add the fresh coriander at last.

    27.04.2007 English only Swedish only French only