Eggplant-Spinach Curry (India)

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Eggplant-Spinach Curry (India)

 

1/4 cup oil

1 tsp. black mustard seeds

12 garlic cloves, minced

2 lbs. spinach, rinsed, dried, finely chopped

1 medium eggplant, cut into 1/2 " cubes

1 piece ginger, 1-inch, peeled and 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

salt

cilantro sprigs, for garnish

 

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. Serves 8.

 

 

 

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