Spinach and Eggplant Curry
⏳ Time
1 hour
🥕 Ingredients
18
🍽️ Servings
6
Description
Recipe from a cookbook by Julia Child with famous chefs.
Ingredients
- Eggplants - 21.2 oz
- Coarse Salt - 1½ teaspoons
- Mustard seeds - 2 tablespoons
- Ghee - 6 tablespoons
- Onion - 1 head
- Salt - ½ teaspoon
- Garlic - 3 cloves
- Grated Ginger - 2 tablespoons
- Ground Cumin - 3 teaspoons
- Ground coriander - ½ teaspoon
- Ground Cardamom - ½ teaspoon
- Turmeric - ½ teaspoon
- Ground cayenne pepper - ½ teaspoon
- Ground Cloves - ¼ teaspoon
- Canned Diced Tomatoes - 10.6 oz
- Water - 1 cup
- Brown Sugar - 1 tablespoon
- Spinach - 19.4 oz
Step by Step guide
Step 1
Remove the stem from the eggplant and cut it into 1 cm cubes. Place the eggplant in a colander, mix with coarse salt, and let it sit for 20 minutes.
Step 2
Toast the mustard seeds in a dry skillet to enhance their aroma. Set aside.
Step 3
Pat the eggplants dry with a paper towel so they fry rather than boil. In a large skillet, heat 4 tablespoons of ghee. Add the eggplant and sauté, stirring, for several minutes until golden brown. Transfer the eggplant to a bowl and add the mustard seeds.
Step 4
In the skillet, heat the remaining ghee, and sauté the diced onion until golden. Add the minced garlic and ginger, sauté for just a few seconds, then add all the spices and cook, stirring, for another minute. Add the tomatoes, water, and sugar, and bring to a boil.
Step 5
Add the spinach leaves, cut into 5 cm pieces, bring to a boil again, add the eggplant, heat through, and serve.
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