Eggplant And Spinach Curry

Recipe Ingredients

1/4 cup	59ml	Oil
1 teaspoon	5ml	Black mustard seeds
12		Garlic cloves - minced
2 lbs	908g / 32oz	Spinach - finely chopped
1 lb	454g / 16oz	Eggplant - cut into 1" cubes (medium)
1		Ginger root - (1-inch), peeled and grated
1/4 tablespoon	3.8ml	Jalapeno chiles - minced
1/4 teaspoon	1.3ml	Tumeric powder
1/4 teaspoon	1.3ml	Paprika
1/2 teaspoon	2.5ml	Ground coriander
1/2 teaspoon	2.5ml	Ground cumin
2 teaspoons	10ml	Tomatoes - finely chopped (medium)
		Salt
		Cilantro sprigs - for garnish

Recipe Instructions

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.

Source:
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. Dhaba Cuisine of India restaurant - Santa Monica, California : Best Recipes from the Los Angeles Times : ISBN: 0-8109-1237-6

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