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Curried Potatoes with Eggplant (India-Aloo Baigan Sabji)

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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.

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