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SPINACH, EGGPLANT AND CHICK-PEAS
•
massala
• 2 bunches spinach
• 5 large tomatoes
• 1 eggplant
• 1/2 cup chick-peas
• 1 Tablespoon turmeric
• 1 Tablespoon salt
• 1/2 cup melted butter
Soak chick-peas overnight. Drain and set aside. Stew tomatoes in simmering water until soft. Drain off excess water and mash. Set aside. Wash and chop spinach and eggplant. Make massala. Add eggplant, tomatoes, chick-peas, spinach and spices. Cook over medium heat until done. Add butter.
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This Recipe is Copyright © -2006 The Bhaktivedanta Book Trust International. All rights reserved.
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