Aloo Baigan (Eggplant & Potato Curry)
indian, vegetables
1 1/2 piece of ginger root
2 minced green chilies
1/4 cup shredded unsweetened coconut
1/2 teaspoon garam masala
4 tablespoon ghee
1 teaspoon black mustard seeds
1/2 tablespoon whole cumin seeds
1/8 teaspoon asafetida
6 medium potatoes, boiled & cubed
1 teaspoon turmeric
1 tablespoon coriander
1 small eggplant in 1 cubes
1 teaspoon salt
3 tablespoon fresh coriander, chopped
1 tablespoon 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. When 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.
Source: Yamuna Devi, "The Art of Indian Vegetarian Cooking"
From: "Imran C." Date: 08 Jan 97 Eat-L List (Recipes And Food Folklore) Ä
Yield: 5 servings