{"0":"Start by washing the eggplants, cutting off the stems and cutting them in medium pieces. They should not be too small, otherwise they will get fully mashed when cooking and they should also not be too big to fit into the mouth, so that it is easy to eat the final dish.","1":"Heat up the mustard oil in a wok. We are using mustard oil because it gives the dish a little extra flavor of its own. If you don’t like the taste of mustard oil, you can use sunflower seed oil instead. When the oil is hot, you add cumin, asafetida, coriander, garam masala, turmeric and ginger powder into the wok. Stir so that the spices don’t burn but can develop their aroma.","2":"Once the spices are getting darker, you can add the eggplant pieces. Stir, add salt on top and finally sprinkle a little bit of water over the eggplant. Place a lid on top of the wok and let it cook on medium heat for about five to seven minutes. Due to the lid, steam will be created and the vegetable will get soft faster. Stir from time to time.","3":"In the meantime, you can wash the spinach, take out the thick stems and cut the leaves in medium-sized pieces. When the eggplant is half-cooked, you can add the spinach into the wok and place the lid on top of the wok again. Let the vegetable mix cook for another five minutes. Stir in between.","4":"After five minutes, open the lid. You will see some water at the bottom of the wok in which your dish is cooking. For this water to evaporate and the vegetables to be cooked together, not anymore separate of each other, you will need to let it cook for another five to seven minutes with open lid.","5":"Finally, when the water is gone, your dish is ready! Place some coriander on top for decoration and serve it hot!","6":"Enjoy!"}