Eggplant-Spinach Curry

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Title: EGGPLANT-SPINACH CURRY
Categories: Indian, Vegetables, Vegetarian, Side dish
Yield: 8 servings

1/4 c Oil 1/4 ts Jalapeno chiles, minced
1 ts Black mustard seeds 1/4 ts Tumeric powder
12 Garlic cloves; minced 1/4 ts Paprika
2 lb Spinach; rinsed, dried, 1/2 ts Ground coriander
- and finely chopped 1/2 ts Ground cumin
1 md Eggplant 2 md Tomatoes; finely chopped
- cut into 1/2" cubes Salt
1 Piece ginger root (1-inch) Cilantro sprigs, for
garnish
-peeled and grated

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

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