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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Soups, Appetizers, Vegetables 5 Servings

INGREDIENTS

5 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 Ripe tomatoes, peeled, seeded & diced
5 c Stock
Salt & pepper
2 tb Cilantro, chopped

INSTRUCTIONS

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"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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