Curried Potatoes With Eggplant (india-aloo Baigan Sabji)

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 5
• 1 1/2 inches gingerroot, piece
• 2 green chilies, minced
• 1/4 cup unsweetened coconut, shredded
• 1/2 teaspoon garam masala
• 4 tablespoons ghee
• 1 teaspoon black mustard seeds
• 1/2 tablespoon whole cumin seed
• 1/8 teaspoon asafetida powder
• 6 medium potatoes, boiled, cubed
• 1 teaspoon turmeric
• 1 tablespoon coriander
• 1 eggplant, cut in 1-inch cubes (small)
• 1 teaspoon salt
• 3 tablespoons fresh coriander, chopped
• 1 tablespoon lemon juice

Recipe

• 1 combine ginger, green chilies and coconut in blender with 1/3 cup of water until smooth. add garam masala, pulse for a few seconds. set aside.
• 2 heat ghee. when hot, add mustard and cumin seeds, fry for a few seconds. stir in the asafetida and 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 and half the fresh coriander. mix very gently so as not to break the vegetables.
• 3 reduce heat, fry very gently until the liquid has evaporated. mix in lemon juice and remaining coriander greens and serve.