PALKA JO MITHO SAAG
(Spinach & Aubergine Pureé)
Spinach – 1 medium sized bunch
Brinjal (medium sized) – 1 no.
Ghee – ½ tblsp.
Asafoetida – pinch
Salt – to taste
Separate the spinach leaves from the stalk. Chop the spinach leaves finely and wash them in water a couple of times.
Cut the brinjal into medium sized pieces.
In a kadai, heat the ghee on a medium flame. When hot, add asafoetida. Let it temper.
Add the chopped spinach leaves and brinjal pieces. Stir well. Add ½ cup of water and let the vegetables cook.
When the brinjal pieces are tender, remove the mixture from heat and mash it to a thick puree.
Add a little salt. Mix well and let the Saag simmer for a couple of minutes before serving.