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Curried Potatoes with Eggplant (Aloo Baigan Sabji)Recipe : Curried Potatoes with Eggplant (Aloo Baigan Sabji)
Procedure :
1 ea 1/2" piece of ginger root 2 ea Minced green chilies 1/4 c Shredded unsweetened coconut 1/2 ts Garam masala 4 tb Ghee 1 ts Black mustard seeds 1/2 tb Whole cumin seeds 1/8 ts Asafetida 6 md Potatoes, boiled & cubed 1 ts Turmeric 1 tb Coriander 1 sm Eggplant in 1" cubes 1 ts Salt 3 tb Fresh coriander, chopped 1 tb 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" |
