Curried Potatoes With Eggplant (Aloo Baigan Sabji) Recipe

Step 1

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.

Step 2

Heat ghee. Whe 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.

Step 3

Reduce heat & fry very gently until the liquid has evaporated. Mix in lemon juice & remaining coriander greens & serve.

Yamuna Devi, "The Art of Indian Vegetarian Cooking"

Things You'll Need

  • 1ea 1/2" piece of ginger root
  • 2ea Minced green chilies
  • 1/4c Shredded unsweetened coconut
  • 1/2ts Garam masala
  • 4tb Ghee
  • 1ts Black mustard seeds
  • 1/2tb Whole cumin seeds
  • 1/8ts Asafetida
  • 6md Potatoes, boiled & cubed
  • 1ts Turmeric
  • 1tb Coriander
  • 1sm Eggplant in 1" cubes
  • 1ts Salt
  • 3tb Fresh coriander, chopped
  • 1tb Lemon juice

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