Eggplant spinach curry
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Eggplant; diced, with skin |
| 2 | teaspoons | Coarse salt; for sprinkling |
| 2 | tablespoons | Black mustard seeds |
| 6 | tablespoons | Clarified butter |
| 1 | large | Onion; diced |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Pureed garlic |
| 2 | tablespoons | Freshly-grated ginger |
| 1 | teaspoon | Ground cumin |
| ½ | teaspoon | Ground coriander |
| ½ | teaspoon | Ground cardamom |
| ½ | teaspoon | Garam masala |
| ¼ | teaspoon | Turmeric |
| ¼ | teaspoon | Ground cloves |
| ¼ | teaspoon | Cayenne |
| 2 | Tomatoes; peeled, seeded, | |
| And diced | ||
| 1 | cup | Water |
| 1 | tablespoon | Palm or brown sugar |
| 2 | bunches | Spinach; stems removed, |
| Washed; and cut in 2\" pieces | ||
Directions
Place eggplant in a colander, sprinkle with coarse salt, and let stand for 30 minutes to sweat. Pat dry with paper towels. Place mustard seeds in a small, dry saute pan and cook over moderate heat until they turn gray and start popping. Remove from heat and reserve. Heat ¼ cup clarified butter in a large skillet over moderate heat. Saute eggplant, stirring occasionally, until soft and golden. Remove from heat and reserve in a bowl with mustard seeds. Heat remaining butter in a medium saucepan over medium-high heat. Add onions and salt. Saute until onions are golden and soft. Add garlic and ginger, cook just until aromas are released, then stir in all spices. Cook an additional minute, stirring constantly to blend spices and prevent scorching. Add tomatoes, water, and sugar. Turn heat to high and bring to a boil. Add spinach, bring back to a boil, and stir in eggplant mixture. When eggplant is heated through, about 2 minutes, remove from heat and serve. This recipe yields 4 entree servings or 6 accompaniments.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1A37 broadcast 12-04-1997) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
04-10-1998
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.