Shak Bhaja / Spinach with Eggplants and Peanuts

Fresh Baby Spinach Leaves - 1/2 lb
Garlic- 10 pods
Brinjal - 4 small (cut into small pieces)
turmeric - a pinch
Roasted Peanuts - handful
Dried Red Chillies - 3
Salt
Olive Oil - 1 tbsp

Wash the spinach leaves and leave them in a colander.

Heat oil in a pan and fry the brinjal pieces with a little salt and a pinch of turmeric on medium heat till they are cooked. Keep aside.

Add some more oil in the pan and add chopped garlic and the red chillies. Fry till light brown.

Add the spinach leaves and cook covered. When the water is absorbed, add the brinjals and peanuts. Toss for a few minutes more and serve.