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 tsp. Garam masala
4 Tbsp. Ghee
1 tsp. Black mustard seeds
1/2 Tbsp. Whole cumin seeds
1/8 tsp. Asafetida
6 medium Potatoes, boiled and cubed
1 tsp. Turmeric
1 Tbsp. Coriander
1 small Eggplant in 1 cubes
1 tsp. Salt
3 Tbsp. Fresh coriander, chopped
1 Tbsp. Lemon juice
Cooking Instructions
Combine ginger, green chilies and coconut in blender with 1/3 C. 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)