Recipe - Sagalay Stuffed Brinjal Poriyal

1 Bunch spinach, leaves only
250 g Ricotta cheese, cubed
Oil for frying
2 teaspoon Dried fenugreek leaves
1 lg Onion, finely cut or sliced up
2 teaspoon Finely chopped garlic
1 teaspoon Finely chopped fresh ginger
2 teaspoon Ground cummin
One half teaspoon Ground turmeric
1 md Tomato, chopped
1 teaspoon Salt
Juice of half a lemon

Boil spinach in cup (8 fl oz) water for 5 minutes, drain, chop and set
aside. Fru cheese to a golden brown and set aside. Heat 3 tablespoons oil
in a saucepan, stir in fenugreek leaves then onion and fry till soft and
golden. Stir in garlic, ginger, cummin, turmeric, tomato, salt and lemon
juice. Cook till oil comes to the surface and the mixture smells fragrant.
Mix in the spinach and cook for further 5 minutes. Gently stir in the
cheese cubs, heat through and serve with rice and accompaniments.

Source: The Curry CookbookCharmaine Solomon

Imran C.

Posted to TNT Prodigy's Recipe Exchange Newsletter by IMRAN
imranc@onthenet.com.au on Apr 22, 1997