Author Notes
Greens are a popular first course in Bengal. Make this slightly smoky, sautéed spinach with creamy aubergine and a sweet vegetable (winter squash or sweet potato) for a unique blend of flavors. Nigella seeds add a nice smoky flavor. They are a common ingredient in Middle-Eastern or North African baked products like flat-bread. Naturally also in Indian cuisine. You should get these black seeds in any middle-eastern or Indian store, or on the internet. —The Minimalist Indian
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Ingredients
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500 grams
fresh spinach, cleaned and washed
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200 grams
purple eggplant, diced
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200 grams
winter squash or sweet potato
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1/4 teaspoon
Nigella seeds (kalonji in India)
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2 teaspoons
neutral cooking oil
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1
small dried red chilli (optional)
Directions
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Heat oil. When very hot, add the chilli (if using) and the seeds.
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Once the chilli turns brown or the seeds have sizzled for a few seconds, remove the chilli if you don’t want spicy food. It can be used for garnishing or to make an individual diner’s food hot as per taste.
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Add sweet potato/winter squash and sauté, over medium low heat for a couple of minutes.
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Add aubergine/eggplant and sauté until vegetables are almost cooked through.
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Add the greens and sauté till they are wilted and the vegetables are soft. If things start to dry up and burn before they are cooked, add a splash of water.
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Season to taste. Serve hot with rice or as a side dish.
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