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Eggplant-spinach Curry

Eggplant-Spinach Curry
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Eggplant-spinach Curry Recipe, How To Make Eggplant-spinach Curry Recipe

How to makeEggplant-Spinach Curry ?How to cookEggplant-Spinach Curry ?Learn the recipeEggplant-Spinach Curry by vahchef.For all recipes visit

About Recipe

How to make Eggplant-Spinach Curry

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Eggplant-Spinach Curry
Author : Vahchef
Main Ingredient : Eggplant
Servings : 0 persons
Published date : November 05, 2016

Ingredients used in Eggplant-Spinach Curry
• Oil - 1/4 cup.
• Black mustard seeds - 1 teaspoons.
• Garlic cloves; minced - 12 numbers.
• Rinsed, dried, and finel - 2 lbs.
• Eggplant cut into 1/2 cubes - 1 numbers.
• Ginger root - 1 piece.
• Jalapeno chiles, minced - 1/4 teaspoons.
• Tumeric powder - 1/4 teaspoons.
• Paprika - 1/4 teaspoons.
• Ground coriander - 1/2 teaspoons.
• Ground cumin - 1/2 teaspoons.
• Tomatoes; finely chopped - 2 numbers.
• Salt - 1 teaspoons.
• Cilantro sprigs, for garnish - 1 numbers.
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

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Rory Posted on Mon Mar 23 2015

I don't understand the ingredient "rinsed, dried, and finel" 2 lbs. That has got to be a mistake. I'll give the recipe a try once I get a response, or I'll improvise. Thanks.

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