Ingredients:
1/4 c Oil
1/4 ts Jalapeno chiles, minced
1 ts Black mustard seeds
1/4 ts Tumeric powder
12 Garlic cloves; minced
1/4 ts Paprika
2 lb Spinach; rinsed, dried,
1/2 ts Ground coriander and finely chopped
1/2 ts Ground cumin
1 md Eggplant
2 md Tomatoes; finely chopped cut into 1/2" cubes
Salt
1 Piece ginger root (1-inch)
Cilantro sprigs, for garnish peeled and grated

Serves 8

Method:
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.