Gingered Tomato Broth w/Pappadam Noodles

5 5" plain pappadams
12 large Spinach leaves
1 tablespoon Peanut oil
1 teaspoon Cumin seeds
1 1/2 tablespoon Ginger, grated
1 teaspoon Jalapeno pepper, minced
1/4 teaspoon Turmeric
3 ea Ripe tomatoes, peeled, seeded & diced
5 cups 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"