Gingered Tomato Broth With Pappadam Noodles
Grrrrrgh!
Course : Curry
From: HungryMonster.com
Serves: 5
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      5"            plain pappadams
  12      large         spinach leaves
   1      tablespoon    peanut oil
   1      tablespoon    cumin seeds
   1 1/2  tablespoons   ginger -- grated
   1      tablespoon    jalapeno pepper -- minced
     1/4  teaspoon      turmeric
   3                    ripe tomatoes -- (peeled, seeded &
                        -- diced)
   5      cups          stock
                        salt & pepper
   2      tablespoons   cilantro -- chopped
 

Preparation:

Using scissors, cut pappadams into 1" wide noodles. Stack spinach leaves, roll them into a tight log, and cut into 1/8" chiffonade. Heat oil over moderate heat. Add cumin seeds, ginger and jalapeno, fry until seeds darken slightly. Stir in turmeric and tomato and cook about 4 to 5 minutes. Add stock and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Season. Just before serving, add noodles and spinach and simmer for a bare minute. Ladle into warmed bowls and garnish with cilantro. Variations: In place of spinach use 1 cup blanched peas, snow peas, zucchini or asparagus slivers.