Recipe - Gingered Tomato Broth With Pappadam Noodles

5 5" plain pappadams
12 lg Spinach leaves
1 tablespoon Peanut oil
1 teaspoon Cumin seeds
1 One half tablespoon Ginger, grated
1 teaspoon Jalapeno pepper, minced
One fourth teaspoon Turmeric
3 Ripe tomatoes, peeled,
seeded & minced
5 cup Stock
Salt & pepper
2 tablespoon 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"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini