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