Curried Potatoes With Eggplant

Ingredients

1/2 ginger root
2 green chilies
20 gr unsweetened coconut
1 gr garam masala
50 gr ghee
5 ml black mustard seeds
3 gr cumin seeds
1/8 asafetida
6 potatoes
3 gr turmeric
24 gr coriander
1 eggplant in
3 gr salt
16 ml lemon juice

Instructions

Combine ginger, green chilies & coconut in blender with one third 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"