Curried Potatoes with Eggplant (Aloo Baigan Sabji)

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Title: Curried Potatoes with Eggplant (Aloo Baigan Sabji)
Categories: Vegetables, Curries
Yield: 5 servings

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 & 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 & 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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