Simple Indian side of spinach and eggplant( brinjal)
1. Cut spinach leaves into fine pieces and the eggplant into small cubes.
2. Heat oil in the pan for 3-4 minutes and then sautee the eggplant cubes for 3-4 minutes.
3. Add kala Jeera and the cut green chili to the left over oil. Then add the spinach leaves and stir.
4. Add salt and turmeric powder .Cook the spinach till it releases all the water (for approximately 5 minutes). Then add the fried eggplant cubes and cook for another 2-3 minutes. Fry till the excess water is dried.