Instructions

1. Cut the chicken breasts into small cubes. Season the meat with salt, turmeric powder. 
2. Heat up a pan with 1 tbsp of ghee. Add the meat. After turning white, add some water to start to cook the meat, to get it soft and tender. Cover the pan and let the water simmer on a low heat. If you have no more water left in the pan and you still think the meat would need a bit longer, just add some more water. When the meat is done (no medium rare please!) take it away from the heat.
3. Peel and chop the onion.
4. Wash and dice the eggplant and the tomatoes.
5. Wash the spinach leaves.
6. Heat up another pan with 1 tbsp of ghee and add onion. Stir to cover the onion with the oil. 
7. Add the eggplant and stir. Now you need to saute the eggplant first because that needs the longest time in the pan. Add some water and let it shimmer.
8. When the eggplant has softened, add the tomatoes and some additional water. You need to make sure, there is always a bit of water in the pan, to make sure, the veggies are cooked well.
9. At the very end add the spinach. It doesn't need long in the pan, maximum 1-2 min. And your side dish is ready. 
10. Seasoning - I use just a Himalaya salt and pinch for the vegetables. If you like you can add some garlic, as well. The best way is to add it together with onion in the pan at the beginning of the cooking process.