Curried potatoes with eggplant (aloo baigan sabji)
Yield: 5 servings
Ingredients:
- 1 ea 1/2" piece of ginger root 6 md Potatoes boiled & cubed
- 2 ea Minced green chilies 1 ts Turmeric
- 1/4 c Shredded unsweetened coconut 1 tb Coriander
- 1/2 ts Garam masala 1 sm Eggplant in 1" cubes
- 4 tb Ghee 1 ts Salt
- 1 ts Black mustard seeds 3 tb Fresh coriander chopped
- 1/2 tb Whole cumin seeds 1 tb Lemon juice
- 1/8 ts Asafetida
Instructions:
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
