Thank you for buying our Oota Supper Club Pack!
This supper club meal is a favourite of Saraswathama, our cook at Baale Mane. The Brinjal Curry recipe in your pack is to be eaten with Spinach and Egg Bhurji, Ragi Balls or Rice. We recommend that you make all of Saraswathamma’s dinner, however, the Brinjal Curry can equally be enjoyed with rice on its own. Below is the recipe for Spinach and Egg Bhurji, a side dish to go with the curry - the ragi ball recipe is also available on our recipes page.
Our Brinjal Curry on the left, with the Spinach and Egg Bhurji on the right.
Spinach & Egg Bhurji (Scramble)
There was a period during May and June when the entire garden at Baale Mane got overturned, and our beautiful patch of brinjal, tomatoes and beans was no more. When the vegetable patch was reinstated in July, the first thing that grew in plentiful supply was spinach and we have eaten it in abundance ever since. Spinach is a perfect source of iron for the girls and the egg adds protein to the largely vegetarian diet that we have at Baale Mane. Sarawathamma, the girl's cook, usually makes this bhurji along with her brinjal curry, ragi balls and rice for a complete meal.
Serves 4, as a side.
Ingredients
- 2 handful bunches of fresh spinach
- ½ cup (120ml) vegetable oil
- 1 tsp mustard seeds
- 4 green chillies, deseeded and finely chopped
- 4 large red onions, chopped
- 1 large tomato, finely chopped
- 3 large eggs
- Salt
- A handful of dried coconut flakes
You can use Amaranth leaves, Baby Spinach or even Swiss Chard for this recipe. The coconut flakes are optional, and add a slightly different texture to the dish.
Preparation
Wash the spinach leaves thoroughly with plenty of water and chop them finely.
Method
Gently heat the oil in a large, heavy-bottomed pan, and when it is quite hot, add the mustard seeds. Once they start popping add the chillies and onion, and sauté on low heat till they turn golden brown. Add the tomatoes and a little salt. Stir well and cook on a low heat till the tomatoes start breaking down.
Now break the eggs into the pan and scramble them until golden. Add the spinach and stir thoroughly. Sprinkle a little water to keep the mixture from sticking to the pan. Adjust the salt and cook on low heat for another 10 minutes, stirring now and then. Add the coconut flakes and combine well.
Serve hot with rotis, ragi ball or rice and a main curry.