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Spinach and Eggplant Curry


Spinach and Eggplant Curry Recipe

Ingredients:
  • 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
Directions:
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Rank

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