Spinach Eggplant Rajma

This is a nutritious, protein-packed Indian-style curry combining spinach (palak), kidney beans (rajma), and eggplant (baingan or ringan in Gujarati). It's a flavorful, vegan dish inspired by traditional recipes like the Gujarati "Palak Rajma Ringan nu Shaak." It's healthy, loaded with iron from spinach, protein from rajma, and earthy flavors from eggplant. Serve with roti, rice, or paratha.

Ingredients (Serves 4)

• 1 cup dried rajma (kidney beans), soaked overnight (or 2 cans, drained)

• 300g fresh spinach (palak), washed and chopped

• 2 medium eggplants (baingan), cubed

• 2 medium tomatoes, finely chopped (or 1 cup puree)

• 1 large onion, finely chopped

• 2-3 green chilies, slit

• 1-inch ginger, grated

• 3-4 garlic cloves, minced

• 1 tsp cumin seeds (jeera)

• 1 tsp mustard seeds

• ½ tsp asafoetida (hing)

• 1 tsp turmeric powder

• 1 tsp red chili powder (adjust to taste)

• 1 tsp coriander powder

• 1 tsp garam masala

• 2-3 tbsp oil

• Salt to taste

• Fresh cilantro for garnish

• Lemon juice (optional, for serving)

Instructions

1. Cook the rajma: If using dried beans, pressure cook soaked rajma with salt and water for 3-4 whistles until soft but not mushy. Drain and reserve some cooking liquid. (Skip if using canned.)

2. Prep the eggplant: Cube the eggplant and optionally soak in salted water for 10 minutes to reduce bitterness. Drain and pat dry.

3. Temper the spices: Heat oil in a large pan or wok over medium heat. Add mustard seeds and cumin seeds; let them splutter. Add asafoetida, green chilies, ginger, and garlic. Sauté for 30 seconds.

Add eggplant: Stir in cubed eggplant. Cover and cook for 5-10  minutes until the eggplant becomes brown.

4. Cook the base: Add chopped onion and sauté until golden. Add tomatoes, turmeric, red chili powder, coriander powder, and salt.(Spinach is salty itself so be careful with salt). Cook until tomatoes soften and oil separates (about 5-7 minutes).

5. Combine everything: Add cooked rajma and chopped spinach. Mix well. If dry, add reserved rajma liquid or water for gravy consistency. Cover and simmer for 5-7 minutes until spinach wilts and flavors meld.

6. Finish: Sprinkle garam masala, stir, and cook uncovered for 2 minutes. Garnish with cilantro.

7. Serve: Enjoy hot with a squeeze of lemon for brightness.

This dish is hearty, customizable (add more spices for heat), and perfect for a wholesome meal. It's naturally gluten-free and vegan!