Cooking Index - Cooking Recipes & IdeasCurried Potatoes With Eggplant (Aloo Baigan Sabji) Recipe - Cooking Index

Curried Potatoes With Eggplant (Aloo Baigan Sabji)

Cuisine: Indian
Serves: 5 people

Recipe Ingredients

1   Ginger root
2   Minced green chiles
1/4 cup 23g / 0.8ozShredded unsweetened coconut
1/2 teaspoon 2.5mlGaram masala
4 tablespoons 60mlGhee
1 tablespoon 15mlBlack mustard seeds
1/2 tablespoon 7.5mlWhole cumin seeds
1/8 teaspoon 0.6mlAsafetida
6 teaspoons 30mlPotatoes - boiled and cubed (medium)
1 tablespoon 15mlTurmeric
1 tablespoon 15mlCoriander
1 tablespoon 15mlEggplant - cut in 1" cubes (small)
1 tablespoon 15mlSalt
3 tablespoons 45mlFresh coriander - chopped
1 tablespoon 15mlLemon 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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