|
|
|
|
 |
|
|
| Eggplant-Spinach Curry Recipe |
Category: Curries
Rating:
4.23
Servings: 8
|
|
|
Ingredients
1/4 cup oil
1 teaspoon black mustard seeds
12 garlic cloves; minced
2 lb spinach; rinsed, dried, and finel
1 medium eggplant cut into 1/2 cubes
1 piece ginger root (1-inch) peeled a; nd grated
1/4 teaspoon jalapeno chiles, minced
1/4 teaspoon tumeric powder
1/4 teaspoon paprika
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
2 medium tomatoes; finely chopped
1 salt
1 cilantro sprigs, for garnish
Directions: How to Cook Eggplant-Spinach Curry
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
|
|
|
|
|
|
|
Related Recipes:
Recent comments on this recipe:
 | | JIm writes:
12 garlic cloves !!!!!
I don't think so.
I am trying this recipe tonight, but with 2 garlic cloves. I will let you
know.
Posted on 31 Jan 2009, 14:42 ET
|
|
Add your comment:
|
|
|
|
|
|
|
