Eggplant Spinach Curry

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* Exported from MasterCook *

 

Eggplant-Spinach Curry

 

Recipe By :Dhaba Cuisine of India restaurant - Santa Monica, California

Serving Size : 8 Preparation Time :0:00

Categories : indian vegan

 

 

Amount Measure Ingredient -- Preparation Method

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1/4 c Oil

1 t Black or brown mustard seeds

12 Garlic cloves -- minced

2 lb Spinach -- rinsed, dried,

- and finely chopped

1 md Eggplant cut into 1/2 " cubes

1 Piece ginger root (1 " ) -- peeled and grated

Jalapeno chiles to taste -- minced

1/4 t Turmeric powder

1/4 t Paprika

1/2 t Ground coriander

1/2 t Ground cumin

2 md Tomatoes -- finely chopped

Salt

 

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.

x

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, turmeric, 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.

 

 

Source:

" Best Recipes from the Los Angeles Times_, ISBN: 0-8109-1237-6 "

 

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Per Serving (excluding unknown items): 101 Calories; 7g Fat (59.9% calories from

fat); 4g Protein; 7g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 94mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0