Curried Potatoes With Eggplant (Aloo Baigan Sabji)

Recipe Ingredients

1		Ginger root
2		Minced green chiles
1/4 cup	23g / 0.8oz	Shredded unsweetened coconut
1/2 teaspoon	2.5ml	Garam masala
4 tablespoons	60ml	Ghee
1 tablespoon	15ml	Black mustard seeds
1/2 tablespoon	7.5ml	Whole cumin seeds
1/8 teaspoon	0.6ml	Asafetida
6 teaspoons	30ml	Potatoes - boiled and cubed (medium)
1 tablespoon	15ml	Turmeric
1 tablespoon	15ml	Coriander
1 tablespoon	15ml	Eggplant - cut in 1" cubes (small)
1 tablespoon	15ml	Salt
3 tablespoons	45ml	Fresh coriander - chopped
1 tablespoon	15ml	Lemon juice

Recipe Instructions

Combine ginger, green chiles and coconut in blender with 1/3 cup of water until smooth. Add garam masala and pulse for a few seconds. Set aside. Heat ghee. When 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.

Source:
The Art of Indian Vegetarian Cooking by Yamuna Devi

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