Ingredients:
1 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
Serves 5
Method:
Combine ginger, green chilies & coconut in blender
with 1/3 c 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.