Brinjal, Chickpea And Spinach Curry

a glug of olive or coconut oil 2 cloves 2 cinnamon sticks ¼ tsp mustard seeds ¼ tsp cumin seeds pinch of fennel seeds pinch of fenugreek seeds 1 sprig tender curry leaves 1 small onion, finely chopped (optional) 2-4 green chillies, stems removed 2 bay leaves ½ tsp asafoetida ½ tbs freshly ground ginger ½ tbs freshly ground garlic (optional) 1 tsp (5ml) cumin powder ½ tsp coriander powder ½ tsp turmeric powder 1 tsp (5ml) mild/ medium chilli powder (adjust to heat preference) 1 can chickpeas, brine drained 2 or 3 medium brinjals, chopped into chunky pieces ½ cup (125ml) finely chopped ripe tomatoes or canned tomatoes 90g baby spinach

Heat the oil in a pot.

Add the cloves, cinnamon sticks, mustard seeds, cumin seeds, fennel seeds and fenugreek seeds. When the seeds pop, add the curry leaves. When the leaves splatter, add the onions, chillies, bay leaves and asafoetida.

Cook the onions until soft and translucent. Add the garlic and ginger. Sauté for 30 seconds.

Add the cumin powder, coriander powder, turmeric powder and chilli powder. Stir. Add the chickpeas and mix again.

Add the brinjals and salt. Stir again and then add half a cup of water. Cover and cook on medium heat until the brinjals starts to soften. When the water starts to dry out, add more until the brinjals are soft and there is a thick gravy.

Add the tomatoes and cook until they start to soften. Cook for 3 to 5 minutes. Add the spinach. Turn off the heat. Stir until the leaves start to wilt. Remove from the heat. Serve with rice and a green salad.

Preparation time: 10 minutes Cooking time: 25-30 minutes Serves: 3-4