Recipe CookBook

Eggplant spinach curry

Ingredients:

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 /var/www/hin

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

Serves 8

Method:

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 /var/www/hin. 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.