Spinach Eggplant Curry

Ingredients:

5 cups spinach
4 green Thai eggplants, cut into quarter
1 small onion, sliced finely
1 Tbsp ginger garlic paste
1/4 cup mung dal
1/4 toor dal
1/4 cup channa dal
2 cherry tomatoes
2 tsp red chili powder
1/4 tsp turmeric powder
1 tsp cumin seeds
2 green chilies, chopped
1 to 2 Tbsp ground coconut paste ( refer to other recipes on my blog, Soy nuggets in coconut paste recipe)

Method:
Soak dals for 30 minutes. Then cook the dals  with 4 cloves of garlic, some cumin seeds until soft. Set aside.

Heat oil, add cumin seeds. Then add the ginger garlic paste and then the sliced onions. Saute until translucent. Then add the eggplants followed by the red chili and turmeric powder, tomatoes and some salt. Let is sweat and then add a little water and cook the eggplants for 5 minutes or until slightly soft.
Add coconut masala if using and about 1/2 cup of the cooked dal and the green chilies. Cook for another 3 to 5 minutes.Then add the spinach. Cook for about 3 to 4 minutes. Season with salt serve hot.