Guest guest Posted August 7, 2009 Report Share Posted August 7, 2009 Curried Potatoes with Eggplant (India-Aloo Baigan Sabji) 1 1/2 " piece of ginger root 2 minced green chilies 1/4 cup shredded unsweetened coconut 1/2 tsp. garam masala 4 tbsps. ghee 1 tsp. black mustard seeds 1/2 tbsp. whole cumin seeds 1/8 tsp. asafetida 6 medium potatoes, boiled, cubed 1 tsp. turmeric 1 tbsp. coriander 1 small eggplant in 1 " cubes 1 tsp. salt 3 tbsps. fresh coriander, chopped 1 tbsp. lemon juice Combine ginger, green chilies and 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 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. Reduce heat, fry very gently until the liquid has evaporated. Mix in lemon juice and remaining coriander greens and serve. Yields 5 servings. _______________ Stay on top of things, check email from other accounts! http://go.microsoft.com/?linkid=9671355 Quote Link to comment Share on other sites More sharing options...
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