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Eggplant and Spinach Curry Ingredients

2 lb spinach, rinsed, dried & finely chopped 1 medium eggplant, cut into 1/2 inch cubes 1/4 cup oil 1 tsp black mustard seeds 12 garlic cloves, minced 1 piece ginger, peeled & grated 1/4 tsp jalapeno chilies, minced  1/4 tsp turmeric powder 1/4 tsp paprika 1/2 tsp ground coriander 1/2 tsp ground cumin 2 medium tomatoes, finely chopped Salt to taste Coriander leaves for garnishing

• Heat the oil with half of the mustard seeds in a large saucepan. Add remaining mustard seeds when the cooked seeds begin to pop.
• Add the garlic and saute until tender. Add the spinach, a small amount at a time, stirring occasionally to keep the spinach from scorching.
• When the spinach wilts, add the eggplant, ginger, jalapeno chilies, turmeric, paprika, coriander, and cumin.
• Saute to blend the flavors. Cover, and cook over medium-low heat for 15 minutes.
• Add the tomatoes and season to taste with salt.
• Cook, uncovered, 5 minutes longer. Garnish with cilantro

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