Eggplant Spinach Curry
| Yield: | 4 servings |
| Categories: |
| 1 | lg | Eggplant; diced, with skin |
| 2 | ts | Coarse salt; for sprinkling |
| 2 | tb | Black mustard seeds |
| 6 | tb | Clarified butter |
| 1 | lg | Onion; diced |
| 1/2 | ts | Salt |
| 2 | tb | Pureed garlic |
| 2 | tb | Freshly-grated ginger |
| 1 | ts | Ground cumin |
| 1/2 | ts | Ground coriander |
| 1/2 | ts | Ground cardamom |
| 1/2 | ts | Garam masala |
| 1/4 | ts | Turmeric |
| 1/4 | ts | Ground cloves |
| 1/4 | ts | Cayenne |
| 2 | Tomatoes; peeled, seeded, | |
| And diced | ||
| 1 | c | Water |
| 1 | tb | Palm or brown sugar |
| 2 | bn | Spinach; stems removed, |
| Washed; and cut in 2" pieces |
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