Curried Potatoes With Eggplant (Aloo Baigan Sabji)

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Title: CURRIED POTATOES WITH EGGPLANT (ALOO BAIGAN SABJI)
Categories: Vegetables, Indian
Yield: 5 servings

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

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

Heat ghee. Whe hot, add mustard & cumin seeds & fry for a few seconds.
Stir in the asafetida & 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 & half the fresh coriander. Mix very gently so
as not to break the vegetables.

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

Yamuna Devi, "The Art of Indian Vegetarian Cooking"

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