Eggplant-spinach curry
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Oil |
| 1 | teaspoon | Black mustard seeds |
| 12 | Garlic cloves; minced | |
| 2 | pounds | Spinach; rinsed, dried, and finely chopped |
| 1 | medium | Eggplant cut into 1/2\" cubes |
| 1 | Piece ginger root (1-inch) peeled and grated | |
| ¼ | teaspoon | Jalapeno chiles, minced |
| ¼ | teaspoon | Tumeric powder |
| ¼ | teaspoon | Paprika |
| ½ | teaspoon | Ground coriander |
| ½ | teaspoon | Ground cumin |
| 2 | mediums | Tomatoes; finely chopped |
| Salt | ||
| Cilantro sprigs, for garnish | ||
Directions
Heat the oil with half of the mustard seeds in a large saucepan. Add remaining mustard seeds when the cooked seeds begin to pop. Add the garlic and saute until tender.
Add the spinach, a small amount at a time, stirring occasionally to keep the spinach from scorching. When the spinach wilts, add the eggplant, ginger, jalapeno chiles, tumeric, paprika, coriander, and cumin. Saute to blend the flavors. Cover, and cook over medium-low heat for 15 minutes. Add the tomatoes and season to taste with salt.
Cook, uncovered, 5 minutes longer. Garnish with cilantro.
Source: Dhaba Cuisine of India restaurant - Santa Monica, California : Best Recipes from the Los Angeles Times : ISBN: 0-8109-1237-6
: Typed for you by Karen Mintzias