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Eggplant-Spinach Curry
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    Eggplant-Spinach Curry

  • 1/4 c Oil
  • 1 t Black or brown mustard seeds
  • 12 Garlic cloves; minced
  • 2 lb Spinach; rinsed, dried and finely chopped
  • 1 md Eggplant cut into 1/2" cubes
  • 1 Piece ginger root (1"), peeled and grated
  • Green serranos or cayennes to taste, chopped
  • 1/4 t Turmeric powder
  • 1/4 t Paprika
  • 1/2 t Ground coriander
  • 1/2 t Ground cumin
  • 2 md Tomatoes, ripe, finely chopped
  • Salt

    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, 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. Serve over Basmati rice.

    From: Dhaba Cuisine of India restaurant - Santa Monica, California
    Best Recipes from the Los Angeles Times ISBN: 0-8109-1237-6
    Posted By: Rain, rain@wwbbs.otherside.com. Via: Chile Head Mailing List
    Post Date: Mon, 01 Nov 1999

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