Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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