Gingered tomato broth with pappadam noodles
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | eaches | 5\" plain pappadams |
| 12 | larges | Spinach leaves |
| 1 | tablespoon | Peanut oil |
| 1 | teaspoon | Cumin seeds |
| 1½ | tablespoon | Ginger, grated |
| 1 | teaspoon | Jalapeno pepper, minced |
| ¼ | teaspoon | Turmeric |
| 3 | eaches | Ripe tomatoes, peeled, seeded & diced |
| 5 | cups | Stock |
| Salt & pepper | ||
| 2 | tablespoons | Cilantro, chopped |
Directions
Using scissors, cut pappadams into 1" wide noodles. Stack spinach leaves, roll them into a tight log, & cut into ⅛" chiffonade.
Heat oil over moderate heat. Add cumin seeds, ginger & jalapeno, fry till seeds darken slightly. Stir in turmeric & tomato & cook about 4 to 5 minutes. Add stock & bring to a boil. Reduce heat, cover & simmer for 15 minutes. Season. Just before serving, add noodles & spinach & simmer for a bare minute.
Ladle into warmed bowls & garnish with cilantro.
Variations: In place of spinach use 1 cup blanched peas, snow peas, zucchini or asparagus slivers.
Yamuna Devi, "Yamuna's Table"
Submitted By MARK SATTERLY On 12-23-94