Eggplant-Spinach Curry
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
1/4 cup Oil
1 tsp. black or brown mustard seeds
12 garlic cloves; minced
2 pounds spinach; rinsed, dried and finely chopped
1 medium Eggplant cut into 1/2″ cubes
1 piece ginger root (1″) peeled and grated
2 green serranos or cayennes to taste, chopped
1/4 tsp. turmeric powder
1/4 tsp. paprika
1/2 tsp. ground coriander
1/2 tsp. ground cumin
2 medium tomatoes, ripe, finely chopped
salt
Instructions:
Heat the oil with half of the mustard seeds in a large saucepan. Add the 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 it from scorching. When the spinach wilts, add the eggplant, ginger, chiles, tumeric, paprika, coriander and cumin. Saute to blend the flavors. then cover and cook over medium-low heat for 15 minutes. Add the tomatoes and season to taste with salt. Cook, uncovered, 5 minutes longer, then serve over Basmati rice.
Recipe from Dhaba Cuisine of India Restaurant – Santa Monica, California.