Ingredients For Eggplant Spinach Curry:
Eggplant, cut into 1 1/2 centimeter cubes, with skin - 1 large
Salt - to taste
Mustard seeds - 2 tblsp
Canola oil - 2 tblsp
Onion, diced - 1 large
Garlic cloves, minced - 6
Fesh ginger, minced - 2 tblsp
Ground cumin - 1 tsp
Freshly ground coriander - 1/2 tsp
Freshly ground cardamom - 1/2 tsp
Garam masala - 1/2 tsp
Cayenne - 1/4 tsp
Ground cloves - 1/4 tsp
Diced tomatoes - 2 cups
Frozen spinach, thawed and drained - 300 g
Plain yogurt - 3/4 cup
Cilantro, chopped - 3/4 cup
Method For Eggplant Spinach Curry:
1.Put eggplant cubes in colander over large bowl, sprinkle with kosher salt, and let stand for 30 minutes to sweat.
2.Pat dry and remove excess salt with paper towels or clean dishcloth.
3.Heat oil in a pan and crackle mustard seeds . Remove from heat and reserve in a small bowl.
4.Place eggplant in a mid-sized steamer and cook for about 10 minutes, until eggplant is soft and tender but not mushy.
5.Remove from heat and preserve.
6.Heat oil in large pot over medium heat.
7.Add onion and fry till it turns golden.
8.Stir in garlic, ginger, and all other spices, being careful to avoid scorching.
9.After 1 minute, add spinach and tomatoes.
10.Raise heat to high and boil for 2 minutes, stirring often.
11.Reduce heat and simmer with lid on for 20 minutes to allow flavors to blend.
12.Stir in reserved mustard seeds and eggplant.
13.Once eggplant is hot, stir in yogurt and chopped cilantro. Remove from heat and serve
