Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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