Gingered tomato broth with pappadam noodles

5 servings

Ingredients

Quantity Ingredient
5 eaches 5\" plain pappadams
12 larges Spinach leaves
1 tablespoon Peanut oil
1 teaspoon Cumin seeds
1½ tablespoon Ginger, grated
1 teaspoon Jalapeno pepper, minced
¼ teaspoon Turmeric
3 eaches Ripe tomatoes, peeled, seeded & diced
5 cups Stock
Salt & pepper
2 tablespoons Cilantro, chopped

Directions

Using scissors, cut pappadams into 1" wide noodles. Stack spinach leaves, roll them into a tight log, & cut into ⅛" 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"

Submitted By MARK SATTERLY On 12-23-94

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