Last Tuesday we kicked off our first Bhakti event of the year with our most-beloved Vegetarian Cooking Class. Pandit was at the healm, teaching us his favorite Tomato Spinach Eggplant subji with Chickpeas. Filled with a variety of colors, texture, flavors, protein and served along side spiced rice with carob-peanut-butter halava, this meal went over well with everyone. Check out the recipe below.
Recipe: Spinach, Tomato, Eggplant & Chickpea Stew
½ cups ghee or oil
1 tbsp minced fresh ginger
2 hot green chilies minced
1 tsp cumin seeds
½ tsp black mustard seeds
10 dried curry leaves
¼ tsp asafoetida pwdr
1 medium eggplant (½ in. cubes)
4 med. tomatoes ½ in. cu
1 pound spinach
1 tsp turmeric
1 ½ tsp salt
2 cups chickpeas canned
1 ½ tsp sugar
1 tsp lemon juice
(serves 6-8 persons/Prep. time 40 minutes)
1) Heat the ghee or oil in a heavy saucepan or large wok over moderate heat.
2) When the ghee is hot, add the ginger, chilies, cumin seeds, and mustard seeds.
3) When the mustard seeds crackle, add the curry leaves, asafoetida powder, & eggplant.
4) Stir fry the eggplant for 8 to 10 minutes or until the eggplant is a little softened.
5) Stir in the tomatoes, spinach, turmeric, & salt.
6) Partially cover and reduce the heat to moderately low. Cook until the eggplant is soft and the spinach is reduced in size, stirring when required.
7) Add the cooked chickpeas and cook for another 5 minutes. Add the sugar and lemon juice now.
8) Remove from heat and serve hot.
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