Ingredients:
2 tablespoons of cooking oil (Maa uses sunflower oil)
1 teaspoon mustard seeds
1 teaspoon cumin seeds
Half thinly slices onions
2 teaspoon freshly minced/ finely chopped garlic
3 freshly minced chilli
1 small sliced eggplant (soak sliced eggplant in a bowl of water till ready to use - this recused browning of egglpant)
⅓ cup fresh rosella leaves
Salt to taste
2 bunches of amaranth leaves or spinach washed and chopped (chopped spinach should equate to 6 loosely packed cups)
1 large tomato (chopped)
1 cup finely chopped coriander leaves
Serves 6

Prepare all ingredients as per list
Heat oil in a medium sized pot in and add mustard seeds and cumin seeds
Once aromatic, add in the onion, garlic and chilli and saute till onions and garlic start to brown
Drain eggplant and add to the pot along with the rosella leaves. Add salt, mix well and cover with a lid eggplant becomes slightly mushy
Add spinach and mix well. Cover with lid and let sit on low flame for 2-3 mins
Add tomato and mix. Cover with lid and let sit on low flame till water has evaporated
Turn off flame, add coriander leaves and use a wooden potato masher to evenly mash the curry until the mixture is evenly blended
Serve Ghotal Bhaji with Rice and a dollop of home made ghee