Bonberi

For the Spinach “Saag”: In a dry pan, heat cumin seeds and toast on low heat until fragrant. Add oil, then chopped onion, curry powder and then spinach. Add a little water to help cook down spinach (leave a handful for later). Once cooked, let cool and transfer to a blender or food processor and pulse until creamy. Transfer back to the pan and add almond milk, stir in remaining spinach until wilted. Season with salt and pepper. Set aside.

For the Coconut Eggplant: Peel eggplant into zebra-like stripes. Set vertically directly on a gas stovetop on high heat. Continue to char eggplant on each side until fully cooked and you can easily pierce a fork through. Transfer to a cutting board and let cool. Gently remove charred skin with a fork and mash or chop. In another pan, toast cumin and mustard seeds until fragrant. Add oil, marinara sauce and sauté until simmering. Add eggplant and stir well. Add coconut yogurt and stir until creamy. Season with salt and pepper.

Transfer saag and eggplant into little bowls and serve with cilantro rice and/or charred tortillas!