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Recipe Category: Curry
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Ingredients
- 2 lb spinach, rinsed, dried & finely chopped
- 1 medium eggplant, cut into 1/2″ cubes
- 1/4 cup oil
- 1 tsp black mustard seeds
- garlic cloves, minced
- 1″ piece ginger, peeled & grated
- 1/4 tsp jalapeno chilies, minced
- 1/4 tsp turmeric powder
- 1/4 tsp paprika
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 2 medium tomatoes, finely chopped
- salt to taste
- coriander leaves for garnishing.
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 chilies, 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.
- Garnish with cilantro.
- Serves 8.
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