Curried Potatoes With Eggplant (Aloo Baigan Sabj)

Ingredients	Quantity
Ginger root	1 ½” pieces
Minced green chillies	2
Shredded unsweetened coconut	¼ cup
Garam masala	½ tsp
Ghee	4 tbsp
Black mustard seeds	1 tbsp
Whole cumin seeds	½ tbsp
Asafoetida	1/8 tsp
Potatoes – boiled and cubed	6 medium
Turmeric	1 tbsp
Coriander	1 tbsp
Eggplant – cut in 1” pieces	1 small
Salt	1 tbsp
Fresh coriander – chopped	3 tbsp
Lemon juice	1 tbsp

Combine ginger, green chillies and coconut in blender with 1/3 cup of water until 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.