5 ea 5″ plain pappadams
12 lg Spinach leaves
1 tb Peanut oil
1 ts Cumin seeds
1 1/2 tb Ginger, grated
1 ts Jalapeno pepper, minced
1/4 ts Turmeric
3 ea Ripe tomatoes, peeled,
– seeded & diced 5 c Stock
Salt & pepper 2 tb Cilantro, chopped
Using scissors, cut pappadams into 1″ wide noodles. Stack spinach leaves, roll them into a tight log, & cut into 1/8″ chiffonade. Heat oil over moderate heat. Add cumin seeds, ginger & jalapeno, fry till seeds darken slightly. Stir in turmeric & tomato & cook about 4 to 5 minutes. Add stock & bring to a boil. Reduce heat, cover & simmer for 15 minutes. Season. Just before serving, add noodles & spinach & simmer for a bare minute. Ladle into warmed bowls & garnish with cilantro. Variations: In place of spinach use 1 cup blanched peas, snow peas, zucchini or asparagus slivers. Yamuna Devi, “Yamuna’s Table”