|
Ingredients
|
Quantity
|
|
Oil
|
¼ cup
|
|
Black mustard seeds
|
1 tsp
|
|
Garlic cloves – minced
|
12
|
|
Spinach – finely chopped
|
2 pounds
|
|
Eggplant – cut into 1” cubes
|
1 medium
|
|
Ginger root (1”) – peeled and grated
|
1 piece
|
|
Jalapeno chillies – minced
|
¼ tbsp
|
|
Turmeric powder
|
¼ tsp
|
|
Paprika
|
¼ tsp
|
|
Ground coriander
|
½ tsp
|
|
Ground cumin
|
½ tsp
|
|
Tomatoes – finely chopped
|
2 medium
|
|
Salt
|
|
|
Cilantro springs
|
for garnish
|
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 chillies, turmeric, paprika, coriander, and cumin.
