Eggplant and spinach curry recipe
Recipe ingredients:
- 2 lb. spinach, rinsed, dried and finely chopped
- 1 medium eggplant, cut into 1/2 inch cubes
- 1/4 cup oil
- 1 teaspoon black mustard seeds
- 2 garlic cloves, minced
- 1 inch piece ginger, peeled and grated
- 1/4 teaspoon jalapeno chilies, minced
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 2 medium tomatoes, finely chopped
- Salt to taste
- Coriander leaves for garnishing
Recipe method:
- 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 chilies, turmeric, 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.
Tags: eggplant, spinach, recipe, curry, recipes, cooking