Spinach and Eggplant Mash is inspired by the Traditional Indian Spinach Mash recipe. Traditionally, this kind of spinach mashes are made with Amaranth spinach variety. If you can’t find Amaranth variety in your neighborhood store, replace it with baby spinach.
Best Combination for Keerai masiyal is Seppan kizhangu varuval or Potato varuval.
If you have a kal chatti and maththu, please mash the keerai masiyal in kal chatti. Kal chatti adds extra flavor to the Keerai masiyal.
Check out other spinach recipes here.
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Ingredients:
- 25 grams garlic or 8 to 10 garlic cloves
- 3 to 4 green chili(medium size), 4 grams or one jalapenos
- 200 grams tender brinjal or Eggplant with fewer seeds or 7 baby brinjals (finely chopped)
- 200 grams of onion(1 large)
- 100 grams of tomato(1 medium)
- 300 grams of spinach finely chopped, preferably Amaranth or baby spinach
- 3 tbsp of oil
- 1 tsp of salt, preferably rock salt
- 1/4 tsp of turmeric powder
- Pea size tamarind(optional) or 1/4 tsp tamarind paste
Procedure:
1. In a medium-size saucepan heat the oil. Fry the garlic, green chili until the garlic is golden.
2. Add in the onion, tomato, brinjal or eggplant and salt. Fry the veggies until brinjal is mushy. Then, add the spinach and saute until the spinach is completely wilted. Season the Spinach and eggplant mash with required salt.
3. Cover the pan with a lid and cook for 3 minutes or so.
4. Finally, add the tamarind and mix the Eggplant mash. Cook the mash with lid on for three more minutes.
5. Turn off the stove and mash everything until smooth, using a potato masher or blender.
Serve the Spinach and eggplant dip with chips, tortilla, grilled meat, white rice. Steaming hot white rice with spicy spinach mash and Potato fry are the epic comfort food.
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