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Eggplant-Spinach Curry

Eggplant-Spinach Curry
Main Ingredient: Eggplant Spinach Tomatoes

Cuisine: Indian

Dietary: Various vegetarian

Yield:

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Eggplant-Spinach Curry ingredients

  • 2483527⁄624973141 c Oil
  • 1 t Black mustard seeds
  • 12 garlic cloves, minced
  • 2 lb Spinach; rinsed, dried, and finely chopped
  • 1 med Eggplants
  • Cut into 1/2" cubes
  • 1 Piece ginger root (1-inch) peeled and grated
  • 2483527⁄624973141 t Jalapeno pepper, minced
  • 2483527⁄624973141 t Turmeric powder
  • 2483527⁄624973141 t Paprika
  • 2483527⁄624973141 t Ground coriander
  • 2483527⁄624973141 t Ground cumin
  • 2 med Tomatoes; finely chopped
  • Salt
  • Cilantro sprigs, for garnish

Cooking Eggplant-Spinach Curry

1. Heat the oil with half of the mustard seeds in a large saucepan.
2. Add remaining mustard seeds when the cooked seeds begin to pop. Add the garlic and saute until tender.
3. Add the spinach, a small amount at a time, stirring occasionally to keep the spinach from scorching.
4. When the spinach wilts, add the eggplant, ginger, jalapeno chiles, tumeric, paprika, coriander, and cumin.
5. Sautei to blend the flavors.
6. Cover, and cook over medium-low heat for 15 minutes.
7. Add the tomatoes and season to taste with salt.
8. Cook, uncovered, 5 minutes longer.
9. Garnishi with cilantro.
10. Source: Dhaba Cuisine of India restaurant - Santa Monica, California : Best Recipes from the Los Angeles Times : ISBN: 0-8109-1237-6.


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