Written By Cynthia Annett-Hynes Recipes Apr 8, 2011 Curry of Spinach and Eggplant SHARE VIA: Facebook Twitter PinterestIngredients for 6 Servings1 large, firm, shiny eggplant (about 1 1/2 pounds)1/2 teaspoon coarse salt2 tablespoons black or yellow mustard seeds6 tablespoons clarified butterFor the Curry:1 large onion, diced (1 1/2 cups)1/2 teaspoon salt2 tablespoons chopped garlic (3 to 4 large cloves)2 tablespoons freshly grated ginger3 teaspoons ground cumin1/2 teaspoon ground coriander1/2 teaspoon ground cardamom1/2 teaspoon turmeric1/4 teaspoon ground cloves1/2 teaspoon cayenne pepper2 tomatoes, peeled, seeded, and diced1 cup water1 tablespoon palm sugar (or light brown sugar) For the Finish: 2 bunches (20 ounces) fresh spinach, washed, stemmed, and cut into 2-inch slicesSpecial Equipment Suggested:A 6-inch frying panA 12-inch frying panA 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.IndianMain CourseRecipes SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like Recipes July 3, 2023 May|June Cover Recipe : Polenta Cake with Strawberry-Rhubarb Compote and Lemon Mascarpone Cream A creative take on traditional strawberry ... Read More Recipes March 6, 2023 March April Cover Recipe : Lemony Leek Cod Cakes The unpretentious and delicious fish cake gets an upgrade with chunks of fresh cod, tangy lemon zest, and creamy, sautéed ... Read More Main course / Recipes / Salad November 1, 2022 Vietnamese Lemongrass Grilled Steak Salad All the flavours of southeast Asia are contained in this colourful, crunchy, and protein-rich ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — A Memory of Lemon Pudding Sweet Endings September ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — Chocolate Custard Cake Sweet Endings September ... Read More Dessert / Recipes November 1, 2022 Masterclass — Candied Citrus Masterclass Candied Citrus Holiday ... Read More Comments are closed.