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Recipe by: olympe
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See below ingredients and instructions of the recipe
1/4 c Oil 1/4 ts Jalapeno chiles, minced
1 ts Black mustard seeds 1/4 ts Tumeric powder
12 Garlic cloves; minced 1/4 ts Paprika
2 lb Spinach; rinsed, dried, 1/2 ts Ground coriander
- and finely chopped 1/2 ts Ground cumin
1 md Eggplant 2 md Tomatoes; finely chopped
- cut into 1/2" cubes Salt
1 Piece ginger root (1-inch) Cilantro sprigs, for garnish
-peeled and grated
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
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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