Curried potatoes with eggplant (aloo baigan sabji)

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"

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