Brinjal in Spinach Sauce

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A simple but wholesome meal with the king of vegetables aka the Mighty Baigan (Brinjal) Raja.

First we puree blanched spinach with a couple of green chilies and garlic.

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Use long brinjals and cut them into halves with slits like in the picture. This will cook them faster and allow the sauce to get inside giving a consistent flavor.

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Heat oil. Fry some mustard seeds, coriander seeds and cumin. Add the brinjal and cook on high heat. Once the outside is a little charred and the brinjals start turning soft add the puree. Cook on low heat and now season with any dried herbs, chilly flakes and salt.

Serve with boiled eggs to make it a complete lunchbox.

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