Curried Potatoes With Eggplant (India-Aloo Baigan Sabji)

Submitted by Busters friend

"Have been looking for a home for 2 beautiful purple eggplant I bought at a rural farmer's market & I think this is it. Received in email this am from gourmet-recipes-from-around-the-world. This will be a splendid accompaniment to the simple chicken I am roasting on the grill for this pm. Will serve with green chutney - Recipe#366673"

 

• Ready In: 35mins
• Ingredients: 15
• Serves: 5

ingredients

• 1 1⁄2 inches gingerroot, piece
• 2 green chilies, minced
• 1⁄4 cup unsweetened coconut, shredded
• 1⁄2 teaspoon garam masala
• 4 tablespoons ghee
• 1 teaspoon black mustard seeds
• 1⁄2 tablespoon whole cumin seed
• 1⁄8 teaspoon asafoetida powder
• 6 medium potatoes, boiled, cubed
• 1 teaspoon turmeric
• 1 tablespoon coriander
• 1 eggplant, cut in 1-inch cubes (small)
• 1 teaspoon salt
• 3 tablespoons fresh coriander, chopped
• 1 tablespoon lemon juice

directions

1. Combine ginger, green chilies and coconut in blender with 1/3 cup of water until smooth. Add garam masala, pulse for a few seconds. Set aside.
2. Heat ghee. When hot, add mustard and cumin seeds, fry for a few seconds. Stir in the asafetida and 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 and half the fresh coriander. Mix very gently so as not to break the vegetables.
3. Reduce heat, fry very gently until the liquid has evaporated. Mix in lemon juice and remaining coriander greens and serve.