Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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"

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