MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Curried Potatoes with Eggplant (Aloo Baigan Sabji)
  Categories: Vegetables, Curries
       Yield: 5 servings
  
       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”
  
 MMMMM

Plain Text Version of This Recipe for Printing or Saving