(Spinach & Aubergine Pureé)



Spinach – 1 medium sized bunch
Brinjal (medium sized) – 1 no.
Ghee – ½ tblsp.
Asafoetida – pinch
Salt – to taste


  1. Separate the spinach leaves from the stalk. Chop the spinach leaves finely and wash them in water a couple of times.
  2. Cut the brinjal into medium sized pieces.
  3. In a kadai, heat the ghee on a medium flame. When hot, add asafoetida. Let it temper.
  4. Add the chopped spinach leaves and brinjal pieces. Stir well. Add ½ cup of water and let the vegetables cook.
  5. When the brinjal pieces are tender, remove the mixture from heat and mash it to a thick puree.
  6. Add a little salt. Mix well and let the Saag simmer for a couple of minutes before serving.

To serve

Palka Jo Mitho Saag is served hot with Phulko.

2 thoughts on “PALKA JO MITHO SAAG”

  1. Thank you so much for putting this up! I am a Sindhi Pushkarna Brahmin and our culture, traditions, rituals and eating habits are very similar to Thathai Bhatias. This website is a blessing in disguise for those of us who wish to know more about our way of life.
    A Maharashtrian friend wanted to know the recipe of Saayi Bhaji aka Palak jo mitho saag, which I have shared with her from this website.
    Thanks again! 🙂

  2. Getting the recipes to these traditional recipes is very much appreciated. Thank you for making this effort, otherwise a whole generation will miss out on these wonderful recipes.

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