Heat oil with half of the mustard seeds in a large saucepan. Add remaining mustard seeds when the cooked seeds begin to pop. Add garlic and saute until tender. Add spinach, a small amount at a time, stirring occasionally to keep spinach from scorching. When spinach wilts, add eggplant, ginger, jalapeno chiles, tumeric, paprika, coriander, and cumin. Saute to blend the flavors. Cover, and cook over medium-low heat for 15 minutes. Add tomatoes and season to taste with salt. Cook uncovered for 5 minutes longer. Garnish with cilantro.

1/4 cup oil
1 teaspoon black mustard seeds
12 garlic cloves minced
2 pound spinach rinsed, dried, and finely chopped
1 medium eggplant cut into 1/2-inch cubes
1 piece ginger root (1-inch) peeled and grated
1/4 teaspoon jalapeno chiles, minced
1/4 teaspoon tumeric powder
1/4 teaspoon paprika
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
2 medium tomatoes finely chopped
salt to taste
cilantro sprigs, for garnish