Eggplant Spinach Curry

Recipe Ingredients

1		Eggplant - diced, with skin (large)
2 teaspoons	10ml	Coarse salt - for sprinkling
2 tablespoons	30ml	Black mustard seeds
6 tablespoons	90ml	Clarified butter
1 tablespoon	15ml	Onion - diced (large)
1/2 teaspoon	2.5ml	Salt
2 tablespoons	30ml	Pureed garlic
2 tablespoons	30ml	Freshly-grated ginger
1 teaspoon	5ml	Ground cumin
1/2 teaspoon	2.5ml	Ground coriander
1/2 teaspoon	2.5ml	Ground cardamom
1/2 teaspoon	2.5ml	Garam masala
1/4 teaspoon	1.3ml	Turmeric
1/4 teaspoon	1.3ml	Ground cloves
1/4 teaspoon	1.3ml	Cayenne
2		Tomatoes - peeled, seeded,
		And diced
1 cup	237ml	Water
1 tablespoon	15ml	Palm or brown sugar
2		Spinach - stems removed,
		Washed, and cut in 2" pieces

Recipe Instructions

Place eggplant in a colander, sprinkle with coarse salt, and let stand for 30 minutes to sweat. Pat dry with paper towels.

Place mustard seeds in a small, dry saute pan and cook over moderate heat until they turn gray and start popping. Remove from heat and reserve.

Heat 1/4 cup clarified butter in a large skillet over moderate heat. Saute eggplant, stirring occasionally, until soft and golden. Remove from heat and reserve in a bowl with mustard seeds.

Heat remaining butter in a medium saucepan over medium-high heat. Add onions and salt. Saute until onions are golden and soft. Add garlic and ginger, cook just until aromas are released, then stir in all spices. Cook an additional minute, stirring constantly to blend spices and prevent scorching.

Add tomatoes, water, and sugar. Turn heat to high and bring to a boil. Add spinach, bring back to a boil, and stir in eggplant mixture. When eggplant is heated through, about 2 minutes, remove from heat and serve.

This recipe yields 4 entree servings or 6 accompaniments.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1A37 broadcast 12-04-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.