Eggplant-Spinach Curry Ingredients
1/4 cup oil
1 tsp black mustard seeds
12 garlic cloves, minced
2 lb spinach, rinsed, dried, and finel
1 medium eggplant cut into 1/2 cubes
1 piece ginger root (1-inch) peeled a, nd grated
1/4 tsp jalapeno chiles, minced
1/4 tsp tumeric powder
1/4 tsp paprika
1/2 tsp ground coriander
1/2 tsp ground cumin
2 medium tomatoes, finely chopped
1 salt
1 cilantro sprigs, for garnish
Eggplant-Spinach Curry 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
Serves: 8
A Eggplant-Spinach Curry Recipe by RecipesToGo
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