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Eggplant-spinach curry

Yield: 8 Servings

Ingredients:

• 1/4 c Oil
• 1 ts Black 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-inch) -peeled and grated
• 1/4 ts Jalapeno chiles minced
• 1/4 ts Tumeric powder
• 1/4 ts Paprika
• 1/2 ts Ground coriander
• 1/2 ts Ground cumin
• 2 md Tomatoes; finely chopped

Instructions:

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. 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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