Ingredients
- 12 spinach leaves
- 5 pappadams (plain)
- 3 ripe tomatoes
- 5 c stock
- 1 1/2 tb ginger
- 2 tb cilantro
- 1 tb peanut oil
- 1 ts jalapeno pepper
- 1 ts cumin seeds
- 1/4 ts turmeric
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"
