Curried Potatoes With Eggplant (Aloo Baigan Sabji)

Servings: 5
Ingredients:

1 ea 1/2' piece of ginger root
2 ea Minced green chilies
1/4 c  Shredded unsweetened coconut
1/2 ts Garam masala
4 tb Ghee
1 ts Black mustard seeds
1/2 tb Whole cumin seeds
1/8 ts Asafetida
6 md Potatoes, boiled and cubed
1 ts Turmeric
1 tb Coriander
1 sm Eggplant in 1' cubes
1 ts Salt
3 tb Fresh coriander, chopped
1 tb Lemon juice

Combine ginger, green chilies and coconut in blender with 1/3 cup of water
till smooth. Add garam masala and pulse for a few seconds. Set aside.

Heat ghee. Whe hot, add mustard and cumin seeds and fry for a few seconds.
Stir in the asafetida and almost immediately put in the potatoes. Stir fry
for 5 minutes Then pour in the mixture from the blender. Add the
turmeric, coriander, eggplant, salt and half the fresh coriander. Mix very
gently so as not to break the vegetables.

Reduce heat and fry very gently until the liquid has evaporated. Mix in
lemon juice and remaining coriander greens and serve.

Yamuna Devi, ‘The Art of Indian Vegetarian Cooking’

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