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Description : Eggplant-Spinach Curry Recipe made easy, learn how to make Eggplant-Spinach Curry Recipes at home.

Recipe of Eggplant-Spinach Curry
Ingredient Name	Unit	Quantity

eggplant cut into 1/2 cubes	number	1
jalapeno chiles, minced	tsp	1/4
rinsed, dried, and finel	lbs	2
salt	tsp	1
black mustard seeds	tsp	1
cilantro sprigs, for garnish	number	1
garlic cloves; minced	number	12
ginger root	piece	1
ground coriander	tsp	1/2
ground cumin	tsp	1/2
oil	cup	1/4
paprika	tsp	1/4
tomatoes; finely chopped	number	2
tumeric powder	tsp	1/4
Directions \| How to make 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

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