Title: Curried Potatoes with Eggplant (Aloo Baigan Sabji)
Categories: Vegetable Indian
Yield: 5 Servings

1		1/2" piece of ginger root
2		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"

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