Yield: 5 servings
| Measure | Ingredient |
|---|---|
| 1 each | 1/2\" piece of ginger root |
| 2 eaches | Minced green chilies |
| ¼ cup | Shredded unsweetened coconut |
| ½ teaspoon | Garam masala |
| 4 tablespoons | Ghee |
| 1 teaspoon | Black mustard seeds |
| ½ tablespoon | Whole cumin seeds |
| ⅛ teaspoon | Asafetida |
| 6 mediums | Potatoes, boiled & cubed |
| 1 teaspoon | Turmeric |
| 1 tablespoon | Coriander |
| 1 small | Eggplant in 1\" cubes |
| 1 teaspoon | Salt |
| 3 tablespoons | Fresh coriander, chopped |
| 1 tablespoon | Lemon juice |
Combine ginger, green chilies & coconut in blender with ⅓ 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"