This recipe is very homely style dry veggie with palak-aloo-baingan and suva (dill leaves), suva leaves gives very nice taste and flavours. Suva leaves available only in winter so when you make this recipe in summer then you can make this sabji without suva leaves. Everyone knows palak is very rich in iron and antioxidants and Dill leaves are also rich in antioxidants vitamin A and Vitamin C. This sabji is very rich antioxidants and vitamin A and C and rich iron.
This is serving as a side dish with chapatti or pooris, you can also serve with dal- rice.
I have already post Palak Paneer, Palak-tamatar ki sabji suva leaves(dill leave) pickle.
Preparation Time-10 min.
Cooking Time- 20 min.
Serve- 2 person
coarse- side dish
Ingredients-
1 bunch Palak or 250 gram
Aloo 3 midium sized chopped in cubes
Brinjal- 3-4 small sized chopped in cubes
Suva or dill leaves 1 cup chopped
Garlic-2-3 cloves
Ginger- 1 tspn chopped or paste
Green chilli-2-3 chopped
Tomato -1 midium sized chopped in cubes
Turmeric powder- 1tspn
Hing 1 pinch
Salt to taste
Sabut lal mirch for garnishing
Oil- 1 tspn
Method-
Rinse spinach leaves very well in water and chopped them and keep aside.
Rinse aloo, peel and chopped in cubes shapes and wash brinjal and chopped in cube shaped.
Rinse suva or dill leaves and chopped them and keep aside.
Heat 2 tbspn oil in a pan. First fry sabut lal mirch for garnishing and remove in oil and keep aside.
Now Add hing, chopped garlic, chopped ginger or ginger paste chopped green chilli and sauté for seconds till the raw aroma of garlic goes off.
Now add aloo, baingan (brinjal) and sauté for one min and add turmeric powder salt and mix well.
Now add tomato and saute for seconds.
Simmer and cook till the potatoes and brinjal are almost done.
Now add soya leave and sauté for seconds and add chopped palak and mix well.
Cover the pan with a lid and cook the sabji on medium low flame stir regularly till the spinach leaves cook and sabji are done.
Now your palak-aloo-brinjal sabji is ready to serve.
Garnish with fried sabut lal mirch and serve with hot chapattis, pooris or dal and rice.
