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Recipe Name: Eggplant-spinach Curry Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Vegetables Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 8

1/4 Cup(s) Oil
1 Teaspoon(s) Black mustard seeds
12 Garlic cloves, minced
2 Pound(s) Spinach, rinsed dried
and finely chopped
1 Eggplant
Cut Into 1/2" Cubes
1 Piece ginger root, 1-inch
peeled and grated
1/4 Teaspoon(s) Jalapeno chiles, minced
1/4 Teaspoon(s) Tumeric powder
1/4 Teaspoon(s) Paprika
1/2 Teaspoon(s) Ground coriander
1/2 Teaspoon(s) Ground cumin
2 Tomatoes, finely chopped
Cilantro sprigs, for garnish
Heat the oil with half of the mustard seeds in a large saucepan.
Addremaining mustard seeds when the cooked seeds begin to pop. Add
thegarlic and saute until tender.Add the spinach, a small amount at a
time, stirring occasionally to keepthe spinach from scorching. When
the spinach wilts, add the eggplant,ginger, jalapeno chiles, tumeric,
paprika, coriander, and cumin. Sauteto blend the flavors. Cover, and
cook over medium-low heat for 15minutes. 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:
0-8109-1237-6Typed for you by Karen MintziasFrom Gemini's MASSIVE
MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 112
Calories From Fat: 69
Total Fat: 7.9g
Cholesterol: 0mg
Sodium: 442.6mg
Potassium: 422.2mg
Carbohydrates: 8.3g
Fiber: 4.7g
Sugar: 1.3g
Protein: 5.1g

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