Recipe - Curried Potatoes With Eggplant (Aloo Baigan Sabji)

1 1/2" piece of ginger root
2 Minced green chilies
One fourth cup Shredded unsweetened coconut
One half teaspoon Garam masala
4 tablespoon Ghee
1 teaspoon Black mustard seeds
One half tablespoon Whole cumin seeds
1/8 teaspoon Asafetida
6 md Potatoes, boiled & cubed
1 teaspoon Turmeric
1 tablespoon Coriander
1 small Eggplant in 1" cubes
1 teaspoon Salt
3 tablespoon Fresh coriander, chopped
1 tablespoon 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" Posted to MealMaster
Recipes List, Digest #164

Date: Wed, 12 Jun 1996 22:11:10 0700

From: Julie Bertholf jewel1@ix.netcom.com