Curry of Spinach and Eggplant

[Guest guest]

Curry of Spinach and Eggplant

Mary Sue Milliken and Susan Feniger

Ingredients for 6 Servings:

1 large, firm, shiny eggplant (about 1 1/2 pounds)

1/2 teaspoon coarse salt

2 tablespoons black or yellow mustard seeds

6 tablespoons clarified butter

 

For the Curry:

1 large onion, diced (1 1/2 cups)

1/2 teaspoon salt

2 tablespoons chopped garlic (3 to 4 large cloves)

2 tablespoons freshly grated ginger

3 teaspoons ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon ground cardamom

1/2 teaspoon turmeric

1/4 teaspoon ground cloves

1/2 teaspoon cayenne pepper

2 tomatoes, peeled, seeded, and diced

1 cup water

1 tablespoon palm sugar (or light brown sugar)

 

For the Finish:

2 bunches (20 ounces) fresh spinach, washed, stemmed,

and cut into 2-inch slices

 

Special Equipment Suggested:

A 6-inch frying pan

A 12-inch frying pan

A 10-inch saucepan

 

Preparing the Eggplant:

Wash the eggplant, cut off and discard the green cap,

and cut the purple part lengthwise into even 1/2 inch

slices. Cut the slices into 1/2 inch strips, and the

strips into 1/2 inch dice. Toss in a colander with the

coarse salt, and let drain for 20 minutes.

 

Preparing the Mustard Seeds:

Meanwhile, measure the mustard seeds into the dry

6-inch frying pan and saute briefly over moderate

heat, until they turn gray and start popping--the heat

brings out their aroma. Set aside.

 

Sauteing the Eggplant:

When the eggplant has drained for 20 minutes, dry it

thoroughly in a paper towel, so that it will saute

rather than steam. Pour 4 tablespoons of the clarified

butter into the 12-inch frying pan and set over

moderately high heat. When the butter is hot, add the

eggplant and saute for several minutes, tossing and

turning; regulate the heat so that the eggplant is no

darker than a nice golden brown. When soft, turn it

into a bowl and toss with the mustard seeds.

 

Preparing the Curry:

Heat the remaining butter in the 10-inch saucepan over

moderately high heat. Stir in the onions and salt and

saute, stirring frequently, until the onions are

golden and soft. Add garlic and ginger, cook just a

few seconds until their aromas are released, and then

stir in all of the spices listed. Cook an additional

minute, stirring constantly to blend spices and

prevent them from scorching. Stir in the tomatoes,

water, and sugar. Turn the heat to high and bring to

boil.

 

Ahead-of-Time Note:

You could stop at this point. Cover and refrigerate

everything, and bring to boil several hours later.

 

Finishing the Dish:

Add the spinach, bring back to boil, then stir in the

eggplant. When the eggplant is heated through--in

about a minute--the dish is ready to serve.

 

 

 

=====

Language is an expression of thought. Everytime you speak, your mind is on

ParadeMark 12: 30,31

 

 

 

Tax Center - online filing with TurboTax

http://taxes./