Name: Eggplant Spinach Curry
Ingredients: 1 lg Eggplant; diced, with skin; 2 ts Coarse salt; for sprinkling; 2 tb Black mustard seeds; 6 tb Clarified butter; 1 lg Onion; diced; 1/2 ts Salt; 2 tb Pureed garlic; 2 tb Freshly-grated ginger; 1 ts Ground cumin; 1/2 ts Ground coriander; 1/2 ts Ground cardamom; 1/2 ts Garam masala; 1/4 ts Turmeric; 1/4 ts Ground cloves; 1/4 ts Cayenne; 2 Tomatoes; peeled, seeded,; And diced; 1 c Water; 1 tb Palm or brown sugar; 2 bn Spinach; stems removed,; Washed; and cut in 2" pieces

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	Niger	Tamwt01	4	servings

INGREDIENTS

1	lg	Eggplant; diced, with skin
2	ts	Coarse salt; for sprinkling
2	tb	Black mustard seeds
6	tb	Clarified butter
1	lg	Onion; diced
1/2	ts	Salt
2	tb	Pureed garlic
2	tb	Freshly-grated ginger
1	ts	Ground cumin
1/2	ts	Ground coriander
1/2	ts	Ground cardamom
1/2	ts	Garam masala
1/4	ts	Turmeric
1/4	ts	Ground cloves
1/4	ts	Cayenne
2		Tomatoes; peeled, seeded,
		And diced
1	c	Water
1	tb	Palm or brown sugar
2	bn	Spinach; stems removed,
		Washed; and cut in 2" pieces

INSTRUCTIONS

Place eggplant in a colander, sprinkle with coarse salt, and let stand for
30 minutes to sweat. Pat dry with paper towels. Place mustard seeds in a
small, dry saute pan and cook over moderate heat until they turn gray and
start popping. Remove from heat and reserve. Heat 1/4 cup clarified butter
in a large skillet over moderate heat. Saute eggplant, stirring
occasionally, until soft and golden. Remove from heat and reserve in a bowl
with mustard seeds. Heat remaining butter in a medium saucepan over
medium-high heat. Add onions and salt. Saute until onions are golden and
soft. Add garlic and ginger, cook just until aromas are released, then stir
in all spices. Cook an additional minute, stirring constantly to blend
spices and prevent scorching. Add tomatoes, water, and sugar. Turn heat to
high and bring to a boil. Add spinach, bring back to a boil, and stir in
eggplant mixture. When eggplant is heated through, about 2 minutes, remove
from heat and serve. This recipe yields 4 entree servings or 6
accompaniments.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # WT-1A37 broadcast 12-04-1997)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-10-1998
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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