Curried Potatoes With Eggplant (aloo Baigan S Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
1 each: 1/2" piece of ginger root,
2 each: Minced green chilies,
1/4 cup: 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 & 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,
Directions:
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"
Source from luhu.jp
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"
Source from luhu.jp