Gingered Tomato Broth With Pappadam Noodles

5 ea 5" plain pappadams

12 lg Spinach leaves

1 tb Peanut oil

1 ts Cumin seeds

1 1/2 tb Ginger, grated

1 ts Jalapeno pepper, minced

1/4 ts Turmeric

3 ea Ripe tomatoes, peeled,

- seeded & diced 5 c Stock

Salt & pepper 2 tb Cilantro, chopped

Using scissors, cut pappadams into 1" wide noodles. Stack spinach leaves, roll them into a tight log, & cut into 1/8" chiffonade. Heat oil over moderate heat. Add cumin seeds, ginger & jalapeno, fry till seeds darken slightly. Stir in turmeric & tomato & cook about 4 to 5 minutes. Add stock & bring to a boil. Reduce heat, cover & simmer for 15 minutes. Season. Just before serving, add noodles & spinach & simmer for a bare minute. Ladle into warmed bowls & garnish with cilantro. Variations: In place of spinach use 1 cup blanched peas, snow peas, zucchini or asparagus slivers. Yamuna Devi, "Yamuna's Table"