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Eggplant Spinach Curry

Recipe name:
Eggplant Spinach Curry

Recipe category:
Side Dish

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Recipe details: Eggplant-Spinach Curry

1/4 c Oil 1 ts Black mustard seeds 12 Garlic cloves; minced 2 lb Spinach; rinsed, dried, - and finely chopped 1 md Eggplant - cut into 1/2" cubes 1 Piece ginger root (1-inch) -peeled and grated 1/4 ts Jalapeno chiles, minced 1/4 ts Tumeric powder 1/4 ts Paprika 1/2 ts Ground coriander 1/2 ts Ground cumin 2 md Tomatoes; finely chopped Salt Cilantro sprigs, 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 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

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Eggplant Spinach Curry

I think eggplant spinach curry could be elaborated promptly so there can be understanding what are the ins and outs of it.