anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,salt,cashew nuts,mixed vegetables carrot,cardamom (elaichi) podsseeds,coconut,coriander (dhania) leaves,red chilli powder,ginger garlic paste,onion,cinnamon stick (dalchini),poppy seeds,black pepper powder,cloves (laung),coriander powder,turmeric powder,green chillies,sunflower oil

South Indian Style Vegetable Kurma Recipe, 1 tablespoon Red Chilli powder,2 Tomatoes - pureed,2 Green Chillies,15 to 20 Cashew nuts,2 Onions,2 tablespoon Sunflower Oil,Coriander (Dhania) Leaves - for garnish,Salt - to taste,2 tablespoon Poppy seeds,4 tablespoon Fresh coconut - grated,3 Cardamom (Elaichi) Pods/Seeds,2 inch Cinnamon Stick (Dalchini),1 tablespoon Ginger Garlic Paste,1-1/2 tablespoon Coriander Powder (Dhania),1 teaspoon Turmeric powder (Haldi),2 cups Mixed vegetables - use carrots,4 Cloves (Laung),1 teaspoon Black pepper powder, 60, South Indian Recipes, To begin with South Indian Style Vegetable Kurma, clean, wash and chop all the vegetables into small pieces.
Cook them either in a pressure cooker or open pot.
Do not overcook the vegetables; they have to be cooked Al dente.
Keep them aside.Finely chop onions and puree the tomatoes without adding water.Soak cashews in enough water for about 30 minutes.
Grind soaked cashews and poppy seeds with little water into fine paste.Grind grated coconut into thick smooth paste.
Keep it aside.Heat oil in a deep bottom pan.
Add cinnamon sticks, cardamom and clove.
Next add finely chopped onions and green chilies, sauté till onions turn translucent.Add ginger garlic paste and cook till raw smell of the paste is gone.
Add tomato puree and cook till oil separates from the sides of the pan.Add the spice powders and mix well.
Next, add cooked vegetables alone with water in it and bring it to boilAdd salt to taste and cook for another 5 minutes.
Now add coconut paste and cashew-poppy seed paste, simmer.
Mix well and turn off the flame.
Do not let it boil again; else coconut paste will split the kurma.Remove from flame immediately and South Indian Style Vegetable Kurma is ready to be served.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/South_Indian_Style_Vegetable_Kurma.jpg, 18
Ingredients: salt,rice,coconut,cardamom (elaichi) podsseeds,ghee,raisins,sugar,cumin seeds (jeera),dry yeast,water

Kerala Style Vattayappam Recipe (Steamed Coconut Rice Cakes Recipe), 2 teaspoons Raisins,1/4 teaspoon Cumin seeds (Jeera),1/4 teaspoon Salt,1/2 cup Fresh coconut - grated,1 teaspoon Active dry yeast - soaked in luke warm water (2 tablespoon),1 cup Rice,5 tablespoon Sugar,2 Cardamom (Elaichi) Pods/Seeds - powdered,1 tablespoon Ghee,1/4 cup Cooked rice, 545, Kerala Recipes, We begin making the Kerala Style Vattayapam Recipe (Steamed Coconut Rice Cakes Recipe) by soaking the broken rice in water for about 8 hours.
Then grinding it into a smooth paste along with cumin seeds.In a bowl add the rest of the ingredients, including yeast.
Mix well and rest for overnight to get a nice fermented batter or else you can rest for 4 hours.Heat a steamer, add the batter to a greased tray, pour in the batter and steam it for about 45 minutes till it is done.
You can add raisins on the top, half the way while it is steaming.In order to check if it is done, the cake should not stick to your hand once you touch it and if you insert a knife it has to come out clean.Serve the Kerala Style Vattayappam Recipe (Steamed Coconut Rice Cakes Recipe) as a healthy Tea Time Snack.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Kerala_Style_Vattayapam_Recipe_Steamed_Coconut_Rice_Cakes_Recipe.jpg, 10
Ingredients: tomato,salt,english cucumber,virgin olive oil,basil leaves,onion,parsley leaves,black olives,black pepper powder,potato (aloo),dried oregano

Italian Style Potato And Cucumber Salad Recipe, 1 Onion - sliced,1 English Cucumber - sliced and cut into halves,5 Potatoes (Aloo) - boiled,1/4 teaspoon Dried oregano,2 Tomatoes - diced,Salt - to taste,Black pepper powder - as required,15 Black olives - chopped,2 teaspoon Basil leaves - finely chopped,2 tablespoons Extra Virgin Olive Oil,Parsley leaves, 40, Italian Recipes, To begin making the Italian Style Potato And Cucumber Salad recipe, firstly add potatoes, cucumber, onion, tomatoes, basil, parsley, oregano, black olives, salt, black pepper powder and olive oil in a mixing bowl.Mix everything well and serve or cover it and refrigerate until serving.Serve Italian Style Potato And Cucumber Salad with Broccoli Pesto Pasta for a weeknight dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Aarti_Sharma/Italian_Style_Potato_and_Cucumber_Salad.jpg, 11
Ingredients: tomato,salt,green chilli,coriander powder,mustard seeds,asafoetida (hing),green moong sprouts,carrot,sugar,onion,cumin seeds (jeera),lemon,maharashtrian goda masala,ginger paste,turmeric powder,sunflower oil

Moong Sprouts Usal Recipe, 1 teaspoon Sugar,2 Lemons - juiced,1 Green Chilli - finely chopped,1/2 teaspoon Mustard seeds,1 Carrot (Gajjar) - thinly sliced,2 teaspoons Sunflower Oil,1 teaspoon Ginger - paste,2 cups Green Moong Sprouts,1/2 teaspoon Coriander Powder (Dhania),1 Tomato - finely chopped,Salt - to taste,1 Onion - finely chopped,1/2 teaspoon Maharashtrian Goda Masala,1/4 teaspoon Turmeric powder (Haldi),1/2 teaspoon Cumin seeds (Jeera),1 pinch Asafoetida (hing), 40, South Indian Recipes, To begin making the  Moong Sprouts Usal Recipe , heat of oil in a heavy bottomed pan on medium heat; add mustard seeds, cumin seeds and allow it to crackle.
Once the seeds have crackled add in the asafoetida and stir for a few seconds.
To this add in the chopped onion, green chillies, ginger, garlic and saute until the onions turn translucent.Once the onions have turned translucent stir in the moong sprouts, along with the chopped tomatoes, carrots and the turmeric powder, coriander powder, goda masala, along with the sugar and salt to taste.
Mix to combine all the ingredients well.Cover the pan and cook on low heat for about 4 to 5 minutes until the sprouts are slightly softened or you can keep the sprouts fresh like a salad.Garnish the Moong Sprouts Salad with chopped coriander leaves and serve.Serve Moong Sprouts Usal Recipe along with a meal of Dal Vangi Recipe and Steamed Rice Recipe., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Tea_Time_Snacks/moong_sprout_Salad_chaat_usal_Recipe_shutterstock_16054201_1600.jpg, 16
Ingredients: arhar dal (split toor dal),dill leaves,coconut,mustard seeds,black peppercorns,cloves garlic,dry red chillies,onion,poppy seeds,dill leaves

Karnataka Style Bassaru Recipe - Dill flavored Coconut Rasam, 4 Dry Red Chillies,4 cloves Garlic,2 sprig Dill leaves - for garnish,1 tablespoon Whole Black Peppercorns - roasted,1 Onion - chopped,1/2 cup Dill leaves,4 tablespoon Fresh coconut - grated,1 cup Arhar dal (Split Toor Dal),1 teaspoon Mustard seeds,2 tablespoon Poppy seeds - roasted, 55, Karnataka, We begin making the Karnataka Style Bassaru Recipe (Dill flavored Coconut Rasam Recipe) by pressure cooking the toor dal with 2 cups of water in a pressure cooker, add a little salt as well.
Cook for about 2 whistle.
Allow the pressure to release naturally.
Then once done, open the cooker add in the dill leaves, and add about 1/2 cup of water and pressure cook again for about 1 whistle.Once done, wait for the pressure to release naturally, open the cooker, drain all the water into a sauce pan.
In a mixer jar combine, poppy seeds, peppercorns, onion,  dry red chillies and coconut, grind into a fine paste.
Add this ground mixture into the drained water and keep it on the stove.
Let it simmer for at least 20 minutes.Now to make the temper, heat a tadka pan over medium heat, add some oil add the mustard seeds, curry leaves and allow them to splutter, add garlic and keep it going for 30 seconds.
Turn off the flame and  pour it over the rasam and serve.
Serve the Karnataka Style Bassaru Recipe (Dill flavored Coconut Rasam Recipe) along with Steamed rice, and different palyas like Kuruku Kaalan Recipe (Raw Bananas in Coconut Curry) or Manjal Poosanikai Sambar Recipe (Yellow Pumpkin in Toor Dal Recipe) , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Karnataka_Style_Bassaru_Recipe_Dill_flavored_Coconut_Rasam_Recipe.jpg, 10
Ingredients: salt,rice,sambar powder,coriander (dhania) leaves,red chilli powder,onion,cumin seeds (jeera),ghee,oil,turmeric powder,green chillies,cabbage (patta gobi muttaikose)

Spicy Cabbage Rice Recipe (South Indian Style Mutta Kose Sadham Recipe), 1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Sambar Powder,Salt - to taste,Coriander (Dhania) Leaves - few,1 teaspoon Cumin seeds (Jeera),2 cups Cooked rice,2 Green Chillies - finely chopped,Ghee - or oil as required,1 cup Cabbage (Patta Gobi/ Muttaikose) - shredded,1/2 teaspoon Red Chilli powder,1 Onion - thinly sliced, 65, Indian, To prepare Spicy Cabbage Rice recipe, firstly heat oil in a kadai.
Add cumin seeds, green chillies and let it cook for 15 seconds.Next, add in the sliced onions and cook till they become soft and translucent.Add in the shredded cabbage, salt and turmeric powder.
Cook till the cabbage becomes soft.Once it is done, add in the cooked rice, red chilli powder and the sambar powder.
Mix everything well.Cover for 2 minutes.
Open the lid, give it a stir and garnish with fresh coriander leaves.Serve Spicy Cabbage Rice recipe with raita of your choice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Spicy_Cabbage_Rice.jpg, 12
Ingredients: salt,heavy whipping cream,milk,cloves garlic,black pepper powder,potato (aloo),butter

Creamy Garlic Mashed Potatoes Recipe, 4 cloves Garlic - finely grated,2 tablespoon Milk - warm,Black pepper powder - as per your taste,Salt - to taste,500 grams Potatoes (Aloo) - cubed,1/4 cup Butter,1/4 cup Heavy whipping cream - warm, 40, Italian Recipes, To begin making Creamy Garlic Mashed Potatoes, Take a saucepan and add potato, water and salt.
Cook the same for about 20 minutes or till the potatoes become tender and soft.Once it’s done, drain the water and take out the potato skins.
Mash the potato with hands or Potato masher.Empty the potato mixture in a mixing bowl and set it aside.Heat butter in a pan and add garlic cloves.
Saute it till the garlic flavour is absorbed in butter.
Now discard the garlic and add more butter, milk and warm cream in the potato mixture.
Mix it properly.Cook it for 2 more minutes and season it with more salt and pepper if required.Serve Creamy garlic Mashed Potatoes with Smoked Tofu and Grilled Vegetable Salad.
You can even serve it as breakfast, a side dish or a dip.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Sapana_Behl/Creamy_Garlic_Mashed_Potatoes.jpg, 7
Ingredients: salt,tahini,spring onion greens,chinese spice powder,wheat noodles,sesame (gingelly) oil,water,dark soy sauce,cloves garlic,light soy sauce,mooli mullangi (radish)

Fujian Style Hot Dry Noodle Recipe, 1 tablespoon Light soy sauce,1/8 teaspoon Chinese 5 Spice Powder,4 tablespoons Water - warm,1 cup Wheat Noodles - boiled,Salt - to taste,1 Mooli/ Mullangi (Radish) - pickled,2 tablespoons Tahini,1 teaspoon Honey,2 cloves Garlic - finely chopped,2 sprig Spring Onion Greens - chopped,1 tablespoon Sesame (Gingelly) Oil,1/2 tablespoon Dark soy sauce, 30, Chinese, We begin making the Fujian Style Hot Dry Noodle Recipe by boiling the noodles in a saucepan with water, boil till it cooked, strain the water and show the noodles under tap water.
Then drizzle some oil and toss it up till it is evenly coated.In order to pickle the radish, thinly slice the radish using a peeler and then place it into a bowl, add 2 teaspoon of vinegar, 1 teaspoon Sichuan sauce, ½ teaspoon of sugar.
Mix well and rest it for 10 minutes.Next, to make the sauce, add all the ingredients in a big mixing bowl and mix it till it combines, you adjust the taste by your liking.Then add the cooked noodles to the bowl and toss it well till every noodle is coated, add the picked radish, spring onions and garlic chopped.
Toss them well.Serve the Fujian Style Hot Dry Noodle along with steamed dumplings to enjoy your Chinese Sunday meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Fujian_Style_Hot_Dry_Noodle_Recipe_.jpg, 11
Ingredients: salt,mixed vegetables have used radish turnips,coconut,mustard seeds,water,curry leaves,white urad dal (split),dry red chillies,turmeric powder,yellow moong dal (split) can toor dal,sunflower oil

Mulakootal Recipe (Vegetables In Coconut Gravy), 1 teaspoon White Urad Dal (Split),1/2 teaspoon Turmeric powder (Haldi),3 Dry Red Chillies,Salt - to taste,2 cups Mixed vegetables - I have used radish turnips,1/2 cup Fresh coconut - grated,1/4 teaspoon Mustard seeds,1 cup Water,2 Dry Red Chillies,1/2 cup Yellow Moong Dal (Split) - can use toor dal as well,1 teaspoon Sunflower Oil,1 sprig Curry leaves, 70, South Indian Recipes, To begin with the Mulakootal Recipe first, in a blender grind fresh coconut and dried red chilies together to a coarse paste.Now in a pressure cooker wash the lentils and cook them completely.Take a Kadai add the vegetables, cook the vegetables completely.
After the vegetables are cooked add the dal to it and mix them well.Combine and cook the vegetables and dal for 5 minutes and then add coconut paste to the mixture.
On low flame cook for another 5 minutes.
You can add some water if you feel the consistency is thickNow in a small pan heat some oil and add mustard seeds, wait till they splutter and then add urad dal, curry leaves.Add this tempering to the mulakootal and serve it hot.Serve your Mulakootal with hot rice or roti with some curd.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Mulakootal.jpg, 11
Ingredients: salt,nutmeg,sunflower oil,coriander (dhania) leaves,spinach bunch,milk,butter ghee,ginger garlic paste,onion,buckwheat flour (kuttu ka atta),eggs,green chillies,butter,water make batter

Buckwheat Crepes Stuffed With Spinach And Eggs Recipe, 2 teaspoons Ginger Garlic Paste,Salt - to taste,1 tablespoon Butter - or ghee to coat the pan (optional or you can use an oil spray),Water - as required to make a thin batter,2 Green Chillies - finely chopped,1/2 teaspoon Nutmeg - grated,3/4 cup Milk,Spinach - fresh bunch,1 Onion - finely chopped,Coriander (Dhania) Leaves - handful,1 tablespoon Sunflower Oil,3 Whole Eggs - whisked,2-3 tablespoons Butter - or ghee (melted),2 Whole Eggs,1 cup Buckwheat Flour (Kuttu Ka Atta), 50, Continental, To begin making Buckwheat Crepes Stuffed With Spinach And Eggs, first make the crepe batter.For this, whisk together the eggs and milk (under “For the buckwheat crepes”) in a mixing bowl.Add to it, the melted ghee (or butter) and grated nutmeg, stir in the buckwheat flour, salt and mix gently, but thoroughly, till there are no lumps.Set the mixture aside for 15-20 minutes.To make the filling place a pan or wok on the heat, and add some oil to it.
When it is warm, add the onion, ginger-garlic paste and green chilies and saute together for 1-2 minutes till the onion is translucent.Add the chopped spinach leaves next and toss.Sprinkle salt and cook for 1-2 minutes till the leaves wilt.Next, pour in the whisked eggs and stir vigorously to scramble the eggs.Cook for 1-2 minutes till the eggs are still soft and moist, but cooked through.Sprinkle the coriander leaves (or any other herb of choice) and turn the heat off.
Set the filling aside while you proceed to make the crepes.To make the buckwheat crepes place a large flat non-stick/griddle/crepe pan on the heat.
Smear some ghee or butter evenly over it.Pour a ladle full of the batter on the pan and immediately tilt the pan in a circular fashion to spread the batter evenly into a thin pancake.Cook until the bottom is lightly browned, usually about 30-40 seconds.Flip the crepe to cook on the other side for a few seconds.
When full cooked, lay the crepe on a serving dish using a flat spatula.Spoon over the filling on half the crepe or a quarter of the crepe.
Fold over the other side.
Serve the Buckwheat Crepes Stuffed With Spinach And Eggs along with Chickoo Banana Date Smoothie for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Buckwheat_Crepes_stuffed_with_Spinach_and_Eggs.jpg, 14
Ingredients: tomato,salt,rosemary,rice,tabasco original sauce,paprika powder,virgin olive oil,carrot,basil leaves,sugar,garlic,onion,chicken breasts cubes

Rosemary Chicken Rice Recipe With Spicy Tomato Garlic Sauce, 3/4 cup Homemade tomato puree,1 tablespoon Extra Virgin Olive Oil,1 Carrot (Gajjar) - grated,Salt - to taste,1 cup Rice,1 teaspoon Rosemary,8 Basil leaves - roughly torn,1 teaspoon Extra Virgin Olive Oil,1/2 teaspoon Sugar,2 tablespoons Fresh cream,150 grams Chicken breasts - cut into 1 inch cubes,1/2 teaspoon Paprika powder,1 teaspoon Tabasco Original - Hot Sauce,1 tablespoon Garlic - finely chopped,1 Onion - thinly sliced, 45, Continental, To begin making the Rosemary Chicken Rice Recipe With Spicy Tomato Garlic Sauce we will first make the rice.
Heat olive oil in a pressure cooker, add the garlic and fry until light brown in colour, next add onions and saute till transparent.
Once the onions are transparent add salt, rosemary, chicken cubes, carrot, washed and drained rice and 2 cups of water.
Pressure cook for 3 whistles and turn off the heat.Allow the pressure to release naturally.
Once the pressure has released, open the cooker and fluff the rice with a fork.
To make the Spicy Tomato Garlic Sauce In a skillet heat oil, add the garlic and saute till they turns deep golden brown in colour.
Once done add the basil leaves, and tomato puree and simmer for a few minutes.
Add salt to taste, sugar, tabasco sauce and paprika powder.
Bring to a brisk boil.
Now reduce the heat, stir in the cream and bring to a single boil.
Turn off the heat after a boil.Serve the Rosemary Chicken Rice Recipe With Spicy Tomato Garlic Sauce with a garnish of fresh basil leaves and fried garlic.
Serve Rosemary Chicken Rice Recipe With Spicy Tomato Garlic Sauce as a meal by itself along with a drink of Apple And Ginger Cocktail Recipe followed by a dessert of Greek Yogurt Chocolate Mousse Recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Rosemary_Chicken_Rice_Recipe_With_Spicy_Tomato_Garlic_Sauce_Recipe-4-2.jpg, 13
Ingredients: tomato,salt,coriander (dhania) leaves,asafoetida (hing),tender coconut water,ghee,mustard seeds,water,curry leaves,coconut pulp,cumin seeds (jeera),rasam powder,mint leaves (pudina),tamarind,turmeric powder

Elaneer Rasam Recipe - Tender Coconut Rasam, 3 teaspoon Fresh coconut - pulp,Coriander (Dhania) Leaves - few sprigs,Salt - to taste,20 grams Tamarind,1/3 teaspoon Turmeric powder (Haldi),1 teaspoon Ghee,1 teaspoon Mustard seeds,1 teaspoon Cumin seeds (Jeera),1/2 Water,1 Tomato - medium size,Asafoetida (hing) - a pinch,1 teaspoon Rasam Powder,8 Mint Leaves (Pudina),1 cup Tender coconut water,Curry leaves - few, 40, South Karnataka, To begin making the Elaneer Rasam Recipe, open a fresh tender coconut, keep the water aside and transfer the tender coconut cream into a bowl.
In a mixer-jar, blend tomato, tamarind and 2 tablespoons of coconut cream by adding water  Reserve the balance tender coconut cream for later.
Add the tomato-coconut-tamarind juice, turmeric, asafoetida, and curry leaves in a Saucepan and bring it to boil.
Stir occasionally.Once the mixture starts boiling, add the rasam powder, and mix well.
Wait until frothy.Add the tender coconut water and boil again.
Boil for just a minute and switch off the gas immediately.Heat a a tadka pan with ghee on low flame, once hot, add the mustard seeds and cumin seeds, keep it going till the mustard seeds splutter.
Turn off the eheat transfer it to the boiling rasam.
Garnish with chopped coriander leaves, and remaining tender coconut cream.
Serve Elaneer Rasam Recipe (Tender Coconut Rasam) with hot steaming rice and papadum or just as a hot piping soup.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Neeru_Srikanth/Elaneer_Rasam_Tender_Coconut_Rasam.jpg, 15
Ingredients: salt,green beans (french beans),green chilli,asafoetida (hing),red chilli powder,cumin seeds (jeera),coriander powder,turmeric powder,sunflower oil

Green Beans Fry Recipe, Salt - as required,1 Green Chilli - finely chopped,1/2 teaspoon Turmeric powder (Haldi),Sunflower Oil - as required,1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1/4 teaspoon Asafoetida (hing),250 grams Green beans (French Beans),1/2 teaspoon Cumin seeds (Jeera), 40, Indian, To prepare Green Beans Fry Recipe, clean the beans and chop them finely.
Heat oil in a heavy bottomed pan and add hing and cumin seeds.
Sauté it for 15 to 20 seconds.After 15 to 20 seconds, add green chillies and beans.Add salt and turmeric powder and let it cook for 3 to 5 minutes.After 3 to 5 minutes, add in the red chilli powder and coriander powder.Cover the lid and cook it till the beans becomes soft and cooked.Keep stirring in between so that the beans don't get burned.Once done, switch off the stove and the Green Beans Fry Recipe is ready to serve with boiled/steamed rice and Mixed Vegetable Sambar to make a wholesome meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Green_Beans_Fry.jpg, 9
Ingredients: salt,ginger,brinjal,spinach,asafoetida,red chilli powder,cloves garlic,curry leaves,coriander powder,cumin seeds

Palak Baingan Ki Sabzi - Recipe in Hindi,  1 sprig curry leaves - finely chopped, 300 grams Spinach - cut, 1 teaspoon cumin seeds, 1 teaspoon coriander powder,10 Brinjal - small, 1/4 teaspoon asafoetida, salt - as per taste, 3 cloves garlic - finely chopped, 1 inch ginger - grated, 1/2 Teaspoon red chilli powder, 40, Indian, To make spinach eggplant vegetable, first heat oil in a pan.
Add the spinach, some salt and cook till the spinach becomes soft.
After cooking, turn off the gas and keep it aside.
Now put some more oil in the same pan.
Add cumin and curry leaves to it.
Allow to cook for 15 seconds.
After that add ginger, garlic, brinjal, salt.
Mix, cover the pan and cook until the eggplants become soft.
Bitch kept moving between bitches.
After the eggplant becomes soft, add asafetida, coriander powder, red chili powder and let it cook for 2 minutes.
Now add cooked spinach and mix.
Allow to cook and serve for 30 seconds.
Serve the Palak brinjal with Gujarati kadhi and fenugreek thepla for dinner., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Vegetables_Dry/Baingan_Palak_Sabzi_Eggplant_Spinach_Curry_Recipe-1.jpg, 10