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Curried Potatoes With Eggplant (aloo Baigan Sabji) Recipe

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    Source: www.yumyum.comReport recipe

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    Nutrition Info . . .

    NutrientsCellulose
    VitaminsC
    MineralsNatrium

    Ingredients Jump to Instructions ↓

    1. 1 ea 1/2" piece of ginger root

    2. 3 tb Fresh coriander, chopped

    3. 1 ts Salt

    4. 1 sm Eggplant in

    5. 1" cubes

    6. 1 tb Coriander

    7. 1 ts Turmeric

    8. 6 md Potatoes, boiled & cubed

    9. 1/8 ts Asafetida

    10. 1/2 tb Whole cumin seeds

    11. 1 ts Black mustard seeds

    12. 4 tb Ghee

    13. 1/2 ts Garam masala

    14. 1/4 c Shredded unsweetened coconut

    15. 2 ea Minced green chilies

    16. 1 tb Lemon juice

    Instructions Jump to Ingredients ↑

    1. Combine ginger, green chilies & coconut in blender with 1/3 cup of water till smooth.

    2. Add garam masala & pulse for a few seconds.

    3. Set aside.

    4. Heat ghee.

    5. Whe hot, add mustard & cumin seeds & fry for a few seconds.

    6. Stir in the asafetida & almost immediately put in the potatoes.

    7. Stir fry for 5 minutes Then pour in the mixture from the blender.

    8. Add the turmeric, coriander, eggplant, salt & half the fresh coriander.

    9. Mix very gently so as not to break the vegetables.

    10. Reduce heat & fry very gently until the liquid has evaporated.

    11. Mix in lemon juice & remaining coriander greens & serve.

    12. Yamuna Devi, "The Art of Indian Vegetarian Cooking"

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