Yield: 5 servings
|1 each||1/2\" piece of ginger root|
|2 eaches||Minced green chilies|
|¼ cup||Shredded unsweetened coconut|
|½ teaspoon||Garam masala|
|1 teaspoon||Black mustard seeds|
|½ tablespoon||Whole cumin seeds|
|6 mediums||Potatoes, boiled & cubed|
|1 small||Eggplant in 1\" cubes|
|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"