Curried Potatoes with Eggplant (Aloo Baigan Sabji)
Curried Potatoes with Eggplant (Aloo Baigan Sabji), a vegetables recipe with simple ingredients and a clear step-by-step method. Home cooking from the.
Curried Potatoes with Eggplant (Aloo Baigan Sabji)
Ingredients
- 1 ea 1/2″ piece of ginger root
- 2 ea Minced green chilies
- 1/4 c Shredded unsweetened coconut
- 1/2 ts Garam masala
- 4 tb Ghee
- 1 ts Black mustard seeds
- 1/2 tb Whole cumin seeds
- 1/8 ts Asafetida
- 6 md Potatoes, boiled & cubed
- 1 ts Turmeric
- 1 tb Coriander
- 1 sm Eggplant in 1″ cubes
- 1 ts Salt
- 3 tb Fresh coriander, chopped
- 1 tb Lemon juice
Method
- 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.
- 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.
- 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”.
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