Ingredients:

1/4 ghee or oil
1 Tablespoon minced fresh ginger
2 hot green chilies, seeded and minced
1 teaspoons cumin seeds
1/2 teaspoon black mustard seeds
10 curry leaves
1/4 teaspoon asafoetida powder (hing)
1 medium eggplant cut into 1/2 inch cubes
4 medium tomatos peeled and cut into 1/2 inch cubes
1 pound fresh spinach chopped
1 teaspoon turmeric
1 1/2 teaspoon salt
2 cups cooked chickpeas
1 1/2 teaspoon brown sugar or jaggery
1 teaspoon fresh lemon juice

1. Heat the ghee or oil over moderate heat. When the ghee or oil is hot, add mustard seeds until they start to pop, then add the ginger, chilies and cumin seeds. After the cumin seeds darken a few shades add the curry leaves and asafoetida powder followed by the eggplant. Stir-fry for 8-10 minutes until the eggplant is softened.

2. Stir in the tomatos, spinach, turmeric and salt. Partially cover and reduce the heat to low. Cook until the eggplant is soft and the spinach is reduced in size, stirring when required. Add the cooked chickpeas and cook for another five minutes. Add the sugar and lemon juice and cook a few more minutes. Remove from heat and serve hot.