Mahabringal (Indian Style Chunky Soup)

Photo: Down to Earth Recipes
This dish is great served with basmati rice and chapatis (whole wheat tortillas).
  • 4 medium tomatoes
  • 1 large round eggplant
  • 1 medium yellow skin or red potato
  • 2 bunches fresh spinach or 1 box frozen spinach
  • 2 cups water
  • 2 Tablespoons butter or vegetable oil
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/8 teaspoon red chili flakes
  • 1 teaspoon honey or raw cane sugar
  • Salt & pepper, to taste
  1. Wash and chop vegetables. Put in a pan with the water and cook covered on medium heat. Cook until vegetables are thoroughly soft, about 25 minutes. Stir occasionally to prevent sticking.
  2. In a small skillet heat butter or oil over medium-high heat. Add turmeric, ground cumin, chili powder and red chili flakes and toast until spices become aromatic.
  3. Add toasted spices to the soup along with the honey. Season with salt and pepper. Mix well and serve. Enjoy!