---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CURRIED POTATOES WITH EGGPLANT (ALOO BAIGAN SABJI)
 Categories: Vegetables, Indian
      Yield: 5 servings
 
      1 ea 1/2" piece of ginger root           6 md Potatoes, boiled & cubed
      2 ea Minced green chilies                1 ts Turmeric
    1/4 c  Shredded unsweetened coconut        1 tb Coriander
    1/2 ts Garam masala                        1 sm Eggplant in 1" cubes
      4 tb Ghee                                1 ts Salt
      1 ts Black mustard seeds                 3 tb Fresh coriander, chopped
    1/2 tb Whole cumin seeds                   1 tb Lemon juice
    1/8 ts Asafetida                      
 
  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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