Curried Potatoes with Eggplant Aloo Baigan Sabji?

Answer 1

Ingredients

• 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