Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         fresh fenugreek leaves -- (or spinach leaves)
   1                    eggplant -- (about 1 pound)
   2      tablespoons   vegetable oil
     1/2  teaspoon      turmeric
   1      teaspoon      ground cumin
   1      teaspoon      ground coriander
   1      teaspoon      cayenne
   1      pinch         asafetida
                        salt to taste

Preparation:

Remove and discard the stems from the fenugreek leaves, cut up the leaves and wash well. Cut the eggplant into 1-inch chunks. In a large skillet, heat the oil. Add the eggplant, turmeric, and seasonings. Gently squeeze out the water from the fenugreek leaves and add them to the eggplant. Cook, stirring occasionally, until the vegetables are tender.