Gingered Tomato Broth With Pappadam Noodles

Recipe Ingredients

5		Plain pappadams
12		Spinach leaves (large)
1 tablespoon	15ml	Peanut oil
1 teaspoon	5ml	Cumin seeds
1 1/2 tablespoons	22ml	Ginger - grated
1 teaspoon	5ml	Jalapeno pepper - minced
1/4 teaspoon	1.3ml	Turmeric
3		Ripe tomatoes - peeled, seeded and diced
5 cups	1185ml	Stock
		Salt and pepper
2 tablespoons	30ml	Cilantro - chopped

Recipe Instructions

Using scissors, cut pappadams into 1" wide noodles. Stack spinach leaves, roll them into a tight log, and cut into 1/8" chiffonade.

Heat oil over moderate heat. Add cumin seeds, ginger and jalapeno, fry until seeds darken slightly. Stir in turmeric and tomato and cook about 4 to 5 minutes. Add stock and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Season.

Just before serving, add noodles and spinach and simmer for a bare minute. Ladle into warmed bowls and garnish with cilantro.

Variations: In place of spinach use 1 cup blanched peas, snow peas, zucchini or asparagus slivers.

Yamuna Devi, "Yamuna's Table"

Source:
Rancho La Puerta, Baja California, Mexico

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