A recipe for Curried Potatoes with Eggplant (Aloo Baigan Sabji). Follow the simple recipe instructions for Curried Potatoes with Eggplant (Aloo Baigan Sabji) shared by other home cooking experts.
Ingredients
1 ea. 1/2 piece of ginger root2 ea. Minced green chilies
1/4 c. Shredded unsweetened coconut
1/2 Tsp. Garam masala
4 Tbs. Ghee
1 Tsp. Black mustard seeds
1/2 Tbs. Whole cumin seeds
1/8 Tsp. Asafetida
6 med. Potatoes boiled and cubed
1 Tsp. Turmeric
1 Tbs. Coriander
1 sm. Eggplant in 1" cubes
1 Tsp. Salt
3 Tbs. Fresh coriander chopped
1 Tbs. Lemon juice
Directions
Combine ginger green chilies and coconut in blender with 1/3 cup of water till smooth. Add garam masala and pulse for a few seconds. Set aside. Heat ghee. When hot add mustard and cumin seeds and 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. Reduce heat and fry very gently until the liquid has evaporated. Mix in lemon juice and remaining coriander greens and serve. Yamuna Devi "The Art of Indian Vegetarian Cooking"
