Eggplant-spinach Curry Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Oil,
1 tsp: Black mustard seeds,
12: Garlic cloves, minced
2 lbs: Spinach, rinsed, dried, and finely chopped
1 medium: Eggplant cut into 1/2" cubes,
1 Piece: ginger root, (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
Directions:
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
Source from luhu.jp
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
Source from luhu.jp