---------- Recipe via Meal-Master (tm) v8.03
       Title: Eggplant-spinach curry
  Categories: Indian, Vegetables, Vegetarian, Side dish
       Yield: 8 servings
     1/4 c  Oil
       1 ts Black mustard seeds
      12    Garlic cloves; minced
       2 lb Spinach; rinsed, dried,
            - and finely chopped
       1 md Eggplant
            - cut into 1/2 cubes
       1    Piece ginger root (1-inch)
            -peeled and grated
     1/4 ts Jalapeno chiles, minced
     1/4 ts Tumeric powder
     1/4 ts Paprika
     1/2 ts Ground coriander
     1/2 ts Ground cumin
       2 md Tomatoes; finely chopped
            Cilantro sprigs, for garnish
   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 chiles, tumeric, 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.
   Source: Dhaba Cuisine of India restaurant - Santa Monica, California
   :       Best Recipes from the Los Angeles Times
   :       ISBN: 0-8109-1237-6
   Typed for you by Karen Mintzias