Recipe for Curried Potatoes With Eggplant (aloo Baigan Sabji)

1.00	ea	1/2" piece of ginger root
2.00	ea	Minced green chilies
0.25	c	Shredded unsweetened coconut
0.50	ts	Garam masala
4.00	tb	Ghee
1.00	ts	Black mustard seeds
0.50	tb	Whole cumin seeds
0.12	ts	Asafetida
6.00	md	Potatoes, boiled & cubed
1.00	ts	Turmeric
1.00	tb	Coriander
1.00	sm	Eggplant in 1" cubes
1.00	ts	Salt
3.00	tb	Fresh coriander, chopped
1.00	tb	Lemon juice

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"

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