Dinner · Raat jo Khado
Palka jo Mitho Saag
Spinach and aubergine purée
A thick, soft purée of finely chopped spinach (palka) and aubergine cooked in a little ghee with hing and mashed, seasoned only with salt, so it is very mild. There is no sugar in it: "mitho" here means mild and un-spiced rather than sweet. Eaten hot with phulko (soft flatbread).
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Method
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Pull the spinach leaves off the stalks, chop the leaves finely and rinse them in water a couple of times.
Cut the brinjal into medium-sized pieces.
Heat the ghee in a kadai (wok-style pan) over a medium flame. When hot, add the asafoetida and let it temper.
Add the chopped spinach and the brinjal pieces and stir well. Pour in ½ cup of water and let the vegetables cook.
When the brinjal pieces are tender, take the pan off the heat and mash the mixture into a thick purée.
Add a little salt, mix well and let the saag simmer for a couple of minutes before serving.
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Serve with
Served hot with phulko.
Recipes mentioned here
Nutrition
EstimatedPer serving
90 kcal
- Protein
- 5 g
- Carbohydrate
- 11 g
- Fat
- 5 g
We estimate about 2 servings from the weight of the dish.
Whole recipe
180 kcal
- Protein
- 9 g
- Carbohydrate
- 21 g
- Fat
- 9 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos