Curried Potatoes with Eggplant

1-1/2-inch piece ginger root
2 minced green chilies
1/4 cup shredded unsweetened coconut
1/2 teaspoon garam masala
4 tablespoons ghee
1 teaspoon black mustard seeds
1/2 tablespoon whole cumin seeds
1/8 teaspoon asafetida
6 medium potatoes, boiled and cubed
1 teaspoon turmeric
1 tablespoon coriander
1 small eggplant in 1-inch cubes
1 teaspoon salt
3 tablespoons fresh coriander, chopped
1 tablespoon lemon juice

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.

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