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-> [Central Asian, Curries, Indian, Side-dishes, Spinach, Vegetables, Vegetarian] -> [Eggplant-spinach curry Recipe] |
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Eggplant-spinach curry
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| Artist: |
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| Categories: |
Central Asian, Curries, Indian, Side-dishes, Spinach, Vegetables, Vegetarian |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1/4
| cup | Oil | | 1
| tsp | Black mustard seeds | | 12
| | Garlic cloves, minced | | 2
| lbs | Spinach, rinsed, dried | | | - and finely chopped | | 1
| med | Eggplant | | | - cut into ? cubes | | 1
| | Piece ginger root (1-inch) | | | -peeled and grated | | 1/4
| tsp | Jalapeno chiles, minced | | 1/4
| tsp | Tumeric powder | | 1/4
| tsp | Paprika | | 1/2
| tsp | Ground coriander | | 1/2
| tsp | Ground cumin | | 2
| med | Tomatoes, finely chopped | | | Salt | | | Cilantro sprigs, for garnish |
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Procedures:
| 1 | Heat the oil with half of the mustard seeds in a large saucepan. | | 2 | Add remaining mustard seeds when the cooked seeds begin to pop. | | 3 | Add the garlic and saute until tender. | | 4 | Add the spinach, a small amount at a time, stirring occasionally to keep the spinach from scorching. | | 5 | When the spinach wilts, add the eggplant, ginger, jalapeno chiles, tumeric, paprika, coriander, and cumin. | | 6 | Saute to blend the flavors. | | 7 | Cover, and cook over medium-low heat for 15 minutes. | | 8 | Add the tomatoes and season to taste with salt. | | 9 | Cook, uncovered, 5 minutes longer. | | 10 | Garnish with cilantro. |
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