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, 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. Serve over Basmati rice.
From: Dhaba Cuisine of India restaurant - Santa Monica, California
Best Recipes from the Los Angeles Times ISBN: 0-8109-1237-6
Posted By: Rain, email@example.com. Via: Chile Head Mailing List
Post Date: Mon, 01 Nov 1999
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